{"id":1251,"date":"2024-11-26T21:15:02","date_gmt":"2024-11-26T21:15:02","guid":{"rendered":"https:\/\/esfriv.com\/?p=1251"},"modified":"2024-11-26T21:15:03","modified_gmt":"2024-11-26T21:15:03","slug":"savory-zucchini-cheddar-cornbread-bake","status":"publish","type":"post","link":"https:\/\/esfriv.com\/?p=1251","title":{"rendered":"Savory Zucchini Cheddar Cornbread Bake"},"content":{"rendered":"\n

Ingredients<\/mark><\/strong><\/p>\n\n\n\n

1\/2 cup milk
1 1\/2 cups shredded cheddar cheese
1\/2 cup grated Parmesan cheese
2 medium zucchinis, grated
1 box (8.5 oz) cornbread mix (such as Jiffy)
2 large eggs
1\/2 cup sour cream
1\/4 cup melted butter
1 small onion, finely chopped (optional)
1 teaspoon garlic powder
1\/2 teaspoon salt
1\/2 teaspoon black pepper
1\/4 teaspoon red pepper flakes (optional)<\/p>\n\n\n\n

Instructions<\/mark><\/strong><\/p>\n\n\n\n

Preheat oven to 350\u00b0F (175\u00b0C) and grease a 9\u00d713-inch baking dish.<\/p>\n\n\n\n

Grate the zucchini and place it in a colander. Sprinkle with a pinch of salt and let it sit for about 10 minutes. Afterward, squeeze out as much excess moisture as possible using a clean kitchen towel or paper towels.<\/p>\n\n\n\n

Prepare the batter: In a large mixing bowl, combine the cornbread mix, eggs, sour cream, milk, melted butter, garlic powder, salt, pepper, and red pepper flakes (if using). Stir until smooth and well combined.<\/p>\n\n\n\n

Add zucchini and cheese: Fold in the grated zucchini, shredded cheddar, Parmesan, and finely chopped onions (if using).<\/p>\n\n\n\n

Pour into the baking dish: Spread the batter evenly in the prepared dish.<\/p>\n\n\n\n

Bake: Place the dish in the oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.<\/p>\n\n\n\n

Cool and serve: Let the casserole cool for 10 minutes before slicing. Serve warm as a side or a vegetarian main dish.
Enjoy.<\/p>\n","protected":false},"excerpt":{"rendered":"

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