Zucchini Cornbread Casserole
August 17th, 2010

I’m trying to use up some of this goddamn zucchini, so I made some super easy casserole at the recommendation of a friend of mine. The recipe is here, and I suggest you read most of the comments for ideas on how to tweak this before making. I did salt and then squeeze all the zucchini before adding it, and it still ended up a little watery, but not too bad. Here’s a haphazard shot of (most of) the ingredients:

Not pictured, the jiffy mix that really makes this easy.

Anyway, I followed the directions for the most part, just salted the zucchini and let it sit for an hour in a colander, then squeezed before adding to everything else. I also upped the cheese a little bit, specifically for the mix part, and added one (small) chopped red pepper. After cooking for about an hour, it was mostly done, but I ended up sticking it back in the oven for another 10 minutes after eating a piece. Then I put it out to share:

One of the perks of living w. me is that I have too much food so I share

While not the tastiest thing ever, anything that uses up 4 cups of zucchini is a good recipe for me right now. I finally finished the first giant zucchini so am working on the next one. Of course, I’m also growing regular sized zucchini’s from the other plants as well. If my tomatoes turn out to be half as prolific, I’ll be ecstatic!

Next up – what to do w. all the green beans….

2 Comments

  1. Comment by Justine on August 18, 2010 10:40 pm

    well it looks good at least!

  2. Comment by Severe on August 19, 2010 4:52 am

    Thanks Justine! It is tasty, just not so delicious I fell to the floor and involuntary orgasmed or something. Although if I ever find a recipe that does that, it might be harder to get me to share it!

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