zucchini cornbread casserole

Author of this recipe: Ronny Harkin

zucchini cornbread casserole

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Ingredients

• Zucchini, flour, baking powder, sugar, salt, zucchini

Steps

1. To prepare a zucchini cornbread casserole, you'll need: Zucchini, cornmeal, sugar, butter, eggs, vanilla, flour, baking powder, salt, cinnamon, and nutmeg. Preheat the oven to 350?F (180?C) and grease and flour two 9-inch pie pans. Mix the dry ingredients with the wet ingredients until they're just combined. Add the zucchini mixture to the flour mixture and mix until it's evenly coated. Pour the batter into the prepared pie shells and bake for 35 to 40 minutes or until the tops are golden brown.

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• zucchini cornbread casserole