Photo: Dragne Marius
Skillet Zucchini Cornbread
9 ingredients
15 min + 45 min
6 servings
openrecipes
"Fresh zucchini baked into a wonderful tasting cornbread. It goes great with other fresh vegetables from your garden."
Estimated Nutrition (whole recipe, rough)
859
Calories
32g
Protein
25g
Fat
125g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/4 cups self-rising cornmeal
- 1/4 cup self-rising flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 2 eggs, beaten
- 1/2 cup vegetable oil
- 3/4 cup cottage cheese
- 1 onion, chopped
- 1 1/2 cups grated unpeeled zucchini
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes