Monday, August 17, 2009

Zucchini Corn Bake

Did you ever start out making a recipe and find it turning into something else entirely? Either through a good idea evolving into a better idea, or a good idea gone bad, I've frequently changed horses midstream and ended up with an entirely different meal than I'd initially set out to make. Today's zucchini/corn bake started out to be stuffed poblano peppers. (I can almost hear your collective groan.. not ANOTHER poblano recipe, Mags!) After I had the stuffing all mixed, it really seemed better suited as a stand-alone dish rather than as a stuffing. This was a good idea evolving into a better idea, definitely. And a great way to use zucchini (and corn) from your garden.

I had six cornbread muffins in my freezer leftover from a Bread Baker's Apprentice Challenge a few weeks back. They were topped with crumbled bacon and I thought that really added to the flavor of this dish. When I make this again, I'll be sure to add some cooked, crumbled bacon to the mix if my muffins don't already include it.

Zucchini Corn Bake

2 Tbsp butter
2 Tbsp olive oil
1/2 onion, diced
1 stalk celery (including leaves,) diced
1/2 poblano pepper, seeded, diced (can use bell pepper)
1 jalapeno pepper, seeded, finely diced
2 cups shredded zucchini (can use yellow squash)
2 garlic cloves, minced
1/4 cup flour
1/2 cup chicken broth (I used 1/2 cup water and one packet of Savory Choice Chicken Broth Concentrate)
1/2 cup buttermilk
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp dried thyme
1/4 tsp poultry seasoning
1 14 3/4 oz can creamed corn
1 cup frozen corn kernels
1/4 cup fresh parsley, chopped
3 cups crumbled cornbread (I used six cornbread muffins)
salt and pepper

In large skillet, heat butter and olive oil over medium heat. Add onion, celery, poblano and jalapeno peppers. Season with salt and pepper. Saute until onions are translucent, 5-6 minutes. Add zucchini, season again with salt and pepper and saute for another 5-6 minutes, until zucchini is softened and cooked. Add garlic and saute for another minute or two. Sprinkle flour over all and stir to combine. Cook for a few minutes, stirring frequently, to cook flour. Slowly add in broth and buttermilk and stir to a smooth consistency. Season with onion powder, thyme, garlic powder, poultry seasoning, salt and pepper. Bring to a boil and reduce heat. Add creamed corn and frozen corn kernels. Simmer for a few more minutes then remove from heat. Stir in parsley.

Preheat oven to 350 degrees.

In a large bowl place cornbread crumbs. Add the above mixture and stir well to combine. Spray 9X9 baking dish with cooking spray. Pour mixture into dish. Place in preheated oven and bake for 35-40 minutes.


HoneyB said...

I'm always looking for zucchini recipes - tonight I just made the zucchini coins for dinner. Mom & Dad brought over a TON of zucchini! So, now I'm on the search and didn't have to go far!

Jen @ My Kitchen Addiction said...

Ooh... sounds tasty. I bet that would be good with the bacon jalapeno corn bread I made last week. Too bad I don't have any left overs... I will just have to make more!

Lady P said...

oh this sounds yummy, and another good way to get rid of the enormous amount to zucchini that is overtaking the kitchen counter
zucchini is a haunting veggie
it comes a creepin
getting bigger all the time

Carrie said...

I've been hunting for new zucchini recipes....this one looks absolutely fantastic!

June said...

Looks incredible Mags - I'm going to make this soon! It'll be a major HIT in this house. Wish I could come & raid your garden. I'm so jealous I'm turning green as we "speak". I have the perfect solution for people that are tired of their garden harvest - commit them to purgatory in Tucson over a summer LOL. PS - Glad you put your feet up yesterday!

Moogie said...


Mags said...

HoneyB: I hope you post your recipe for those zucchini coins. I'd love to see it.

Jen: Yes, you must make more corn bread. Yours looks delicious, by the way.

LadyP: I know! Just when I think I've used it all up, hubby brings more home from work (not that I'm complaining. I love it!)

Carrie: Thanks!

June: You can come raid my garden any time!

Moogie: It was super yum! I had it again for lunch today and it was even better the second time around.