Monthly Archives: July 2010

Zucchini Cornbread Casserole

26 July 2010
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Ingredients

  • 4 cups shredded zucchini
  • 1 onion chopped
  • 2 eggs beaten
  • 1 (8.5) package dry corn muffin mix
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 8oz cheddar cheese shredded

Instructions

  1. Preheat oven to 350. Grease a 2 quart casserole dish. In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4oz of cheese. Pour mixture into greased casserole dish. Top with remaining 4oz cheese. Bake for 60 minutes.

Variations

I also put all the cheese in the casserole instead of putting the cheese on top

Number of servings (yield): 8

Meal type: Side dish

Culinary tradition: USA (Traditional)

My rating: 4 stars

Zucchini Cookies

26 July 2010
Comments (0)

Ingredients

  • 3/4 cup butter
  • 1/4 applesauce
  • 1-1/2 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini
  • 2-3/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1 cup sweetened flaked coconut
  • 1 cup walnuts chopped
  • 1/2 cup raisins

Instructions

  1. Preheat oven to 350. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, applesauce, and vanilla. Mix in zucchini. In a medium bowl, whisk together flour, baking, powder, cinnamon, and salt. Add to zucchini mixture. Stir in chocolate chips, raisins, nuts and coconut. Drop by tablespoonful onto greased cookie sheets. Bake until lightly browned 15 to 20 minutes. (I cook for 18 min) and transfer to a rack to cool.

Number of servings (yield): 3 dozen

Meal type: dessert

Culinary tradition: USA (General)

My rating: 4 stars