Zucchini has just started arrived in the farmer’s market and I can’t get enough of it. I am snapping it up left and right, often putting it in my daughter’s stroller just so I can get the heavy load home. The other day I decided to revisit an old favorite recipe for zucchini spoonbread. This was given to me by my mother-in-law and now I make it several times each summer during zucchini season. We eat it for breakfast, lunch or dinner – or all three – with a side of green salad. Enjoy! —
Zucchini Spoonbread
1 c. fresh corn, off the cob (you can substitute frozen corn if necessary)
1/2 c. yellow onion, chopped
1/2 c. red pepper, seeded, cored and cut into strips
1 c. chopped zucchini
1 c. chopped tomato
4 oz. cheddar cheese, shredded
1/2 c. cornmeal
1/2 c. water
2 eggs
1/2 c. whole milk
7 dashes Tabasco sauce
Salt & Pepper to taste
1. Preheat oven to 350.
2.
Bring 1/2 c. water to boil in a medium sauce pan and add corn, onion,
and peppers. Reduce heat and simmer for 5 minutes. Stir in zucchini,
tomatoes, cheese and cornmeal. Set aside.
3.
In a seperate bowl, add eggs, milk, Tabasco Sauce and salt and pepper
to taste. Stir egg mixture into the vegetable mixture in the saucepan.
4.
Pour into a greased 1 1/2 quart casserole. Bake for 50-55 minutes or
until top is set. Remove from oven and let stand for 6 minutes, then
serve.
