Zucchini Cornbread Dressing Recipes

ZUCCHINI CORNBREAD CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.
• Bake in a preheated oven for 60 minutes.

EASY ZUCCHINI CORN BREAD

Steps:

• Preheat the oven to 350 degrees and grease a 9-inch backing pan well, set aside.
• In a medium bowl, add the corn meal, flour, sugar, baking powder, baking soda, and salt. Use a whisk to combine well.
• Make a well in the center of the dry ingredients and add the milk, eggs, and butter. Stir until just combined.
• Add the zucchini and stir until just combined, don't over mix.
• Add the batter to the prepared pan and place in the hot oven until the top is golden brown and a tooth pick inserted into the center comes out clean, about 30 minutes.
• Let the cornbread cool for 5 minutes and then serve warm.

SKILLET ZUCCHINI CORNBREAD

Steps:

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

ZUCCHINI CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch cast-iron skillet, and place it into the oven while it preheats.
• Place the zucchini, milk, onion, eggs, and vegetable oil into a blender, and pulse 5 to 8 times, until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.
• Mix together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine, and gently mix in the Cheddar cheese.
• Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.

ZUCCHINI CORNBREAD RECIPE

Steps:

• Preheat oven to 350 F
• In a 10" cast iron skillet, melt butter and set aside to cool.
• In a small bowl, mix together grated zucchini and ¼ teaspoon of salt. Set aside.
• In a large bowl, combine cornmeal, flour, salt, baking powder, baking soda, oregano, cumin, paprika and 3/4 cup grated cheddar. Add the jalapeno, corn and scallions. Mix to combine well.
• In a separate bowl beat the eggs, add buttermilk and maple syrup. Pour the cooled, melted butter from the cast iron pan into the egg mixture, a little at a time, whisking as you go. You will be baking the cornbread in the nicely buttered skillet, so don't clean it out! Brush sides with butter.
• Place salted zucchini in a cheesecloth or clean dish towel and gently squeeze out the excess liquid.
• Add the wet egg mixture to the flour/cornmeal mixture. Ever so gently fold in the zucchini mixing just to combine. It will be quite thick, more like dough than a batter. Carefully press into the skillet, smoothing just enough to even it out. Sprinkle with remaining cheese.
• Bake on the middle rack for 35-40 minutes, until deeply golden and puffed.

ZUCCHINI DRESSING

Steps:

• In a saucepan, bring water and salt to a boil. Add zucchini. Reduce heat; cover and cook until zucchini is crisp-tender, about 5 minutes. Drain well; set aside., In another saucepan, saute carrots and onion in 4 tablespoons butter until tender. Remove from the heat; stir in 1-1/2 cups croutons, soup and sour cream. Gently stir in the zucchini., Pour into a greased shallow 2-qt. baking dish. melt the remaining butter and toss with remaining croutons; sprinkle over the top. Bake, uncovered, at 350° for 35-40 minutes or until heated through.

SAVORY CHEDDAR ZUCCHINI CORNBREAD

Steps:

• Preheat oven to 400 degrees F. Well grease a 10-inch cast-iron skillet, and place it into the oven while it preheats. (can use a 9x9 Pyrex pan but cast iron works better).
• Place the zucchini, milk, onion, eggs, and melted butter into a blender, and blend until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.
• Mix together the cornmeal, flour, dill, baking powder, salt, pepper and cheddar cheese in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine.
• Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 - 40 minutes.

ZUCCHINI CORNBREAD

Steps:

• In a large bowl, beat eggs. Stir in the zucchini, cottage cheese and butter. Combine the dry ingredients; stir into zucchini mixture just until combined. Pour into a greased 13-in. x 9-in. baking pan. , Bake at 400° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack.