Zucchini-cornbread Spoonbread |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Freash Zucchini with creamy cheese and sour cream. Ingredients:
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. 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. 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. 3- Bake 25 minutes or until edges are golden brown and knife inserted in center comes out clean.
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