Monday, August 26, 2013

Zucchini Cornbread is Worth the Try.


Preheat oven to 375*

Grate 4 zucchini (I use a big food processor) and a pinch of salt. Let sit in a strainer to draw out the moisture.






Chop 1 Vidalia onion. Sautee onion in 2 T butter until transparent.










1 box Jiffy Corn Bread/Muffin Mix 

½ c cream of wheat,

1 stick softened butter

5 eggs

16 oz. small curd cottage cheese

8 oz. well crumbled feta cheese

½ c milk

(I will also add any grated hard cheese I have including asiago, Parmesan, or Romano.)




Drain and squeeze zucchini and add to transparent onions and sauté for a few more minutes to remove more moisture.





Add zucchini/onion mixture to other ingredients in bowl. Stir and put in greased 9x13 cake pan.





Bake for 40-50 minutes or until golden on top.





If you can wait, cool for 15 minutes.  You can also serve at room temperature or cold.  Any way you serve it, it's delicious!








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