Zucchini Cornbread Dressing Recipes

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 CORNBREAD

Steps:

• Position a rack in the middle of oven and preheat to 350°F. Butter a 9x5x3" loaf pan.
• Melt 1/2 cup butter in a small saucepan over medium-high heat. Continue cooking until butter solids at bottom of pan turn golden brown, about 3 minutes. Scrape butter into a medium bowl. Set aside and let cool. Whisk in eggs and buttermilk.
• Trim zucchini ends. Thinly slice five 1/8" rounds from 1 end of zucchini and reserve for garnish. Coarsely grate remaining zucchini. Add to bowl with butter mixture and stir until well blended.
• Sift both flours, sugar, baking powder, salt, and baking soda into a large bowl. Whisk in cornmeal. Add zucchini mixture; fold just to blend (mixture will be very thick). Transfer batter to prepared pan and smooth top. Place reserved zucchini slices atop batter down center in a single layer.
• Bake bread until golden and a tester inserted into center comes out clean, 55-65 minutes. Let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

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.

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.

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.

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 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.