Spanish zucchini cornbread casserole (recipe)
| Spanish zucchini cornbread casserole (recipe) | |
|---|---|
| Name | Spanish zucchini cornbread casserole |
| Ingredients | Zucchini • Yellow onion • Eggs • Onion powder • Sea salt • Fresh ground black pepper • Cheddar cheese • Baking powder |
| Cooktime (in hours) | 1 |
| Preptime (in hours) | 0.25 |
| Totaltime (in hours) | 1.25 |
| Keto friendliness | Keto friendly |
| Calories | 178.8 |
| Fat | 13.2 |
| Protein | 11.4 |
| Carbohydrate | 4.2 |
| Fiber | 1 |
| Net carbohydrates | 3.2 |
| Sugar | 2.5 |
| Saturated fat | 7.9 |
| Cholesterol (mg) | 83.8 |
| Sodium | 412 |
| Yield | 8 10 oz Servings |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Spanish zucchini cornbread casserole (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Spanish zucchini cornbread casserole (recipe) image(external)
Recipe instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Prepare 1 Bread loaf baking pan, grease with cooking spray Olive-oil preferred.
- In a large bowl mix together the zucchini, onion, jalapeno pepper, eggs, muffin mix, salt and pepper.
- Stir in 5 ounces of the cheese.
- Spread this mixture into a bread baking pan; top with remaining 5 ounces of cheese.
- Bakein a preheated oven for 60 minutes.
- Remove after 60 minutes, place on cooling rack for 20 to 25 minutes.
- Turn out on a cutting board and slice in 8 even portions. Garnish with sprig of fresh cilantro
-
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Food tags
Mexican, European,, Easy, Inexpensive, From Scratch
Spanish zucchini cornbread casserole (recipe) details
Time:
Prep Time in Hours and Mins:1H15M
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Contributors: Prab R. Tumpati, MD
