4 1/2 cup zucchini, diced
4 1/2 cup yellow squash, diced
1 1/2 cup onion, chopped
6oz box jiffy corn muffin mix, prepared (eggs & milk)
3/4 cup butter
8 oz cheddar cheese, grated
1 tbsp chicken boullion (better than boullion)
1 tsp garlic
1/2 tsp thyme
1 tbsp parsley, chopped
Preheat oven to 350*
Prepare jiffy corn muffin mix per box instructions, bake & cool.
Steam zucchini, make sure there is enough water to reserve 1 cup.
On low/medium heat, melt butter and saute onions until translucent.
Add spices, boullion, garlic and stir. Add squash and cheese, stir.
Crumble cornbread into pan and add the 1 cup reserved water, stir.
Place the mixture in a baking dish unless the pan used to cook can go in the oven! Cover with foil and bake 50-60 minutes, removing foil the last 20 minutes.
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