Zucchini Corn Casserole

2 medium zucchini, grated

½ tbsp coconut oil

1 onions, chopped

2 garlic cloves, minced

2 cups corn (fresh or frozen)

¾ cup cornmeal

¼ cup all-purpose flour

¾ tsp salt

¼ tsp black pepper

½ tsp Urfa pepper (Aleppo or another hot pepper should work as well -- just adjust quantity accordingly)

¼ tsp baking soda

1 large egg

¾ cup plain yoghurt

Preheat oven to 375F.

Mix zucchini with some salt and set aside for at least ten minutes.

Meanwhile, heat oil in large pan and saute onions. Add garlic and saute for another minute. Add corn and saute for another several minutes (or, if using frozen corn, until corn is thawed and excess water is cooked off).

Mix cornmeal, flour, salt, black pepper, Urfa, and baking soda in a separate bowl. Whisk yoghurt and eggs together in another bowl.

Drain liquid from zucchini. Mix zucchini and onion/corn mixture. Stir in yoghurt mixture. Stir in cornmeal mixture.

Pour into buttered or oiled 9 x 13” baking dish. Bake for circa 40 minutes or until done. Best warm but can also be eaten at room temperature.

Print Options:

Zucchini Corn Casserole