I now have a folder full of zucchini recipes to try…and we finally have some zucchini! I just couldn’t make myself buy zucchini when I saw the plants in the garden a few days ago. In three days since I took this picture, I picked two that were about 8″ long.
Of course, I forgot to take a picture of them before I put them through the shredder! This little hand-operated shredder worked just great for two zucchini.
The recipe came from https://allrecipes.com and I didn’t retype it yet. I’m starting to like the way allrecipes.com formats their recipes.
When I looked at the ingredients, I saw I needed a dry cornbread mix, 8.5 ounces. Interesting. I thought that must be a small mix. Sure enough, it was a Jiffy cornbread mix!
I started by shredding the zucchini and chopping an onion.
Then I added two eggs and mixed in the 4 oz of cheese.
Then I added the cornbread mix.
I put this mixture in a casserole sprayed with oil, and sprinkled the rest of the cheese on top.
I put the casserole in a 350-degree oven timed for 55 minutes instead of 60 minutes as called for in the recipe, just in case my oven temperature was still unpredictable. After 45 minute the cheese on top was very brown. I took the casserole out of the oven, worried that the top layer of cheese was baked too hard even though the inside could probably bake another 10 minutes.
The casserole tasted fine, but next time I’ll wait until the last 15 minutes to put the cheese on top. Here’s what it looked like after we’ve eaten most of it. It really was pretty tasty!
I will count this recipe a success and will make it again! If you have a question or comment please email me directly at maryjkisner@gmail.com.