zucchini cornbread casserole
(2 ratings)
This recipe is not for those on a diet but it is so good. And the good part when you have all those zucchini's in your garden that you don't know what to do with...here is an idea.
(2 ratings)
yield
8 serving(s)
prep time
20 Min
cook time
25 Min
Ingredients For zucchini cornbread casserole
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3 cshredded zucchini(about 3 medium sized)
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3 mdeggs
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1 ccup of sour cream
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1 cgrated cheddar cheese
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1/2 cchopped onion
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1/2 cmelted butter
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1 1/2 ccornmeal
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1/4 tspsalt
How To Make zucchini cornbread casserole
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1Heat oven to 400°F. Spray 1 1/2-quart gratin or baking dish with nonstick cooking spray. Place zucchini in large strainer set over bowl; let stand 10 minutes. Press or squeeze zucchini to remove excess liquid.
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2In large bowl, whisk eggs until blended. Add sour cream, cheese, onion, butter and salt; stir until combined. Stir in zucchini and cornmeal until blended. Pour into gratin dish.
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3Bake 25 minutes or until edges are golden brown and knife inserted in center comes out clean.
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4Let set for 5 minutes before serving
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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