Recipe by Diana S.
"A delicious and easy to prepare side dish casserole loved by everyone in the family. "
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1 (8.5 ounce) package
dry corn muffin mix
ground black pepper
Cheddar cheese, shredded
I have made this recipe two times. The first - per the instructions. It was way to wet, but good flavor. The second time I grated the zucchini and lightly salted it and put it in a collander for about an hour. I squeezed the zucchini at the end of that time before adding it to the recipe. (I had over a cup of liquid!) I also added all the cheese to the mix instead of using half for the top. Now it was great!!
Good recipe with ingredients that are readily on hand. My teenagers even ate it.
The first time I made this it tasted like a zucchini
pound cake! I never knew packaged cornbread mix
had sugar in it. Why would anybody do that? The
next time I made it using a mix that didn't have
sugar in it (Shawnee Mills) and it was great! Added
a teaspoon of dried basil and a teaspoon of minced
garlic. I also covered the dish with aluminum foil,
baked for 45 minutes, then removed the foil and
baked for 15 minutes more. A 5 star recipe that is
highly recommended once you get rid of the sugar!
Great recipe and good use of zucchini! Light, fluffy, excellent cornbread! Company loved it!!! Update: You must drain the zucchini... lightly salt the zucchini and let sit for 15 min minimally to weep the zucchini. Press out any remaining water before adding it to your mix. Additions you can add to enhance the flavor: grilled corn off the cob, diced sweet red pepper, green ortega chili's, onion, or any type of spicy cheese.
This was a really tasty and useful recipe for the zucchini windfall of the summer garden. Has anyone tried to freeze it? It's a great side, but I liked it as a breakfast item.
I followed the recipe except for two things. I added 1 clove of garlic - chopped fine, and I didn't ust a bag of muffin mix. I used 1/2c cornmeal + 1/2c of AP flour + 1tsp baking powder. It was really good & no preservatives.
Next time, I'm going to add 1/2c corn kernels.
This recipe was very good, similar to a quiche in flavor and texture. Next time I will try addding bacon and spinach to the mix. It would also be good with Monterey Jack cheese. My suggestions would be: use 1/2-3/4 cup diced onion; be sure to squeeze the water from the grated zucchini before adding (perhaps this is why people are getting gooey results?); add all the cheese except 3/4 cup for topping; and finally wait until the last 15 minutes to add the cheese. I also covered this with tin foil until the end so it would not scorch the top. Will make again, it was very easy.
5/31 made it again. This time subbed SHARP cheddar, 3 green onions and yellow squash 3 cups only, no zuke nor salt nor pepper. Added 1/3 cup heavy cream. Family raved about the changes. Otherwise first time: Good zucchini spoonbread. omitted the basil and it tasted great. Maybe could shorten the baking time because the cheese was so done it created a crust. UPDATE: make a day ahead with changes, heat oven to 350 to warm, cut into squares, arrange in bigger pan uncovered, heat for 30 minutes. Tastes like they have been FRIED!!! omg! Wedding reception guests fought over them.
Awesome with a few modifications. Sliced the squash, and salted it, then laid it out on paper towels to dry out. I used half an onion (and will probably use less next time as I'm not a big onion person), doubled the cheese and mixed in with the rest of the ingredients, added 8oz of sour cream. Baked covered at 350 for an hour, and then broiled for about 10 minutes to make it a little more crisp. Next time I will try a ritz cracker topping.
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Cornbread Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 123
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