Rating: 4.5 stars 4.3
14 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

Fresh zucchini baked into a wonderful tasting cornbread. It goes great with other fresh vegetables from your garden.

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease a cast iron skillet.

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  • Mix together the cornmeal, flour, sugar, and salt in a bowl. Set aside.

  • In a separate bowl, whisk together the eggs and oil. Stir in the cottage cheese, onion, and zucchini.

  • Make a well in the dry ingredients and slowly pour in the wet ingredients. Mix until just combined. Pour into the skillet.

  • Bake until lightly browned and a toothpick inserted in the center comes out clean, 35 to 45 minutes.

Tips

If you don't have a cast iron skillet, use an 8x8 inch baking pan.

Nutrition Facts

334 calories; protein 8.8g; carbohydrates 27g; fat 22g; cholesterol 66.2mg; sodium 685.4mg. Full Nutrition
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