Skillet Zucchini Cornbread

4.3

(15)

13 Reviews

9 Photos

Fresh zucchini baked into a wonderful tasting cornbread. It goes great with other fresh vegetables from your garden.

Submitted by KATHYSH2000

Published on June 18, 2020

9

Prep Time:

15 mins

Cook Time:

45 mins

Total Time:

1 hr

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

1 ¼ cups self-rising cornmeal
¼ cup self-rising flour
1 tablespoon sugar
¼ teaspoon salt
2 eggs, beaten
½ cup vegetable oil
¾ cup cottage cheese
1 onion, chopped
1 ½ cups grated unpeeled zucchini

Directions

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.

Tips

If you don't have a cast iron skillet, use an 8x8 inch baking pan.

Nutrition Facts (per serving)

334	Calories
22g	Fat
27g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 334
% Daily Value *
Total Fat 22g	28%
Saturated Fat 4g	22%
Cholesterol 66mg	22%
Sodium 685mg	30%
Total Carbohydrate 27g	10%
Dietary Fiber 3g	9%
Total Sugars 4g
Protein 9g	18%
Vitamin C 2mg	2%
Calcium 143mg	11%
Iron 2mg	12%
Potassium 200mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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