You are here

Farmhouse Zucchini Spoonbread

the.instructor's picture
  Zucchini 1 Pound, ends trimmed, coarsely grated
  Salt 2 Teaspoon
  All purpose flour 1 Cup (16 tbs)
  Yellow cornmeal 3⁄4 Cup (12 tbs)
  Baking powder 2 Teaspoon
  Buttermilk 1 Cup (16 tbs)
  Eggs 2 Large
  Butter/Margarine 1⁄8 Pound, melted (1/4 Cup)
  Shredded cheddar cheese 1⁄2 Cup (8 tbs)
  Minced onion 1⁄4 Cup (4 tbs)
  Chopped green bell pepper 2 Tablespoon

In a colander, mix zucchini with salt and crush gently with your hands; set aside 30 minutes to drain.
Rinse well under cool running water.
With your hands, squeeze as much moisture from squash as possible.
Lay squash out on towels and pat dry.
In a large bowl, mix flour, cornmeal, and baking powder.
Add buttermilk, eggs, and melted butter; whisk to blend well.
Stir in zucchini, cheese, onion, and bell pepper.
Pour mixture into a buttered 9-inch-square baking pan.
Bake in a 425° oven until top is golden, about 30 minutes.
Spoon onto plates.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2047 Calories from Fat 728

% Daily Value*

Total Fat 82 g125.9%

Saturated Fat 44.7 g223.6%

Trans Fat 0 g

Cholesterol 605.4 mg201.8%

Sodium 5263 mg219.3%

Total Carbohydrates 257 g85.5%

Dietary Fiber 16.8 g67.3%

Sugars 9.7 g

Protein 61 g121.7%

Vitamin A 74.6% Vitamin C 168.7%

Calcium 129.9% Iron 80.3%

*Based on a 2000 Calorie diet

Farmhouse Zucchini Spoonbread Recipe