03 Jan

Zucchini-Cornmeal Spoonbread

Lissa Coffey

Lissa Coffey

Lissa Coffey
Zucchini-Cornmeal Spoonbread

-3 cups shredded zucchini (about 3 med zucc)

-3 eggs

-1 cup sour cream

-1 cup (4oz) grated cheddar cheese

-1/2 cup chopped onion

-½ cup melted butter or vegetable oil

-¼ teaspoon salt

-1 ½ cup cups cornmeal

-hot peppers! (Optional)

1) Heat oven to 400. Spray 1 ½ 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.

2) In large bowl, whisk eggs until blended. Add sour cream, cheese, onion, butter, salt and hot peppers. Stir in zucchini and cornmeal until blended. Pour into gratin dish.

3) Bake 25 minutes or until edges are golden brown and knife inserted in center comes out clean.

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