We have the perfect recipe for you if you love cornbread but are seeking for something heartier and healthier. Summer vegetables abound in this buttery cornbread dish with zucchini. With a generous 3 1/2 cups packed into this meal, zucchini certainly takes center stage. The tangy jalapeo and sweet corn are the supporting cast members that really bring it home.
What’s in it?
3 and a half cups of drained, shredded zucchini
16 ounces of shredded cheddar cheese, split One diced white onion
1 cup of thawed corn from the freezer 1 chopped jalapeño (seeds may be removed for a milder flavor)
Two eggs
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