Time 45m Yield 8 Number Of Ingredients 11 Steps:
Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch cast-iron skillet, and place it into the oven while it preheats. Place the zucchini, milk, onion, eggs, and vegetable oil into a blender, and pulse 5 to 8 times, until thoroughly mixed and the zucchini and onion have been chopped into very small pieces. Mix together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine, and gently mix in the Cheddar cheese. Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
Time 1h15m Yield 8 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese. Bake in a preheated oven for 60 minutes.
Time 50m Yield 16-20 servings. Number Of Ingredients 9 Steps:
In a large bowl, beat eggs. Stir in the zucchini, cottage cheese and butter. Combine the dry ingredients; stir into zucchini mixture just until combined. Pour into a greased 13-in. x 9-in. baking pan. , Bake at 400° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack.
Time 1h20m Yield 9 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch square pan. Heat olive oil in a skillet over medium heat; cook and stir onion until transparent, 5 to 10 minutes. Add garlic, oregano, cayenne pepper, salt, and black pepper to onion; cook and stir until fragrant, about 2 minutes. Remove skillet from heat and cool onion mixture slightly. Mix onion mixture, zucchini, eggs, carrot, 1/2 of the Cheddar cheese, and Parmesan cheese in a bowl. Stir cornbread mix and milk into onion-zucchini mixture; pour into the pie crust. Pinch pie crust edges down into the pan until 1/4-inch from the top. Sprinkle the remaining Cheddar cheese over the filling. Bake in the preheated oven until pie is set in the middle and the top is golden brown, about 45 minutes.
Time 1h Yield 6 Number Of Ingredients 9 Steps:
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.
Time 1h Yield 6 Number Of Ingredients 9 Steps:
Heat oven to 400°F. Lightly grease bottom and side of pie plate, 9x1 1/4 inches. Sprinkle zucchini, tomato, onion and cheese evenly in pie plate. Stir together remaining ingredients with fork until blended. Pour evenly into pie plate. Bake about 35 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes.
