Zucchini-cornbread Spoonbread Recipe

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Ingredients:

Serving

3 cups shredded zucchini
3 eggs
1 cup sour cream
1 cup grated chedder cheese (4 oz.)
1/2 cup chopped onion
1/2 cup melted butter
1/4 tps. salt
1 1/2 cups cornmeal

Directions:

1- Heat oven to 400 F. Spray 1 1/2 quart gratin or baking dish with non stick 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 blened. Add sour cream, cheese, butter and salt, stir until combined. Stir in Zucchini and corm meal until blened. pour in gratin dish.
3- Bake 25 minutes or until edges are golden brown and knife inserted in center comes out clean.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	580.56 Kcal (2431 kJ)
Calories from fat	343.12 Kcal
		% Daily Value*
Total Fat	38.12g	59%
Cholesterol	213.25mg	71%
Sodium	177.3mg	7%
Potassium	1158.6mg	25%
Total Carbs	46.71g	16%
Sugars	1.26g	5%
Dietary Fiber	5.38g	22%
Protein	19.74g	39%
Vitamin C	62.3mg	104%
Vitamin A	0.3mg	9%
Iron	3.8mg	21%
Calcium	226.7mg	23%

Amount Per 100 g
Calories	148.7 Kcal (623 kJ)
Calories from fat	87.88 Kcal
		% Daily Value*
Total Fat	9.76g	59%
Cholesterol	54.62mg	71%
Sodium	45.41mg	7%
Potassium	296.75mg	25%
Total Carbs	11.96g	16%
Sugars	0.32g	5%
Dietary Fiber	1.38g	22%
Protein	5.06g	39%
Vitamin C	16mg	104%
Vitamin A	0.1mg	9%
Iron	1mg	21%
Calcium	58.1mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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