american

Skillet Corn and Zucchini Spoonbread with Cheddar and Scallions

Name: Skillet Corn and Zucchini Spoonbread with Cheddar and Scallions
Yield: 1 serving
Cuisine: american
Ingredients: 34 g cornmeal; 166 g milk; 38 g egg; 91 g corn kernels (fresh or frozen); 136 g zucchini (small dice); 45 g cheddar cheese (shredded); 14 g unsalted butter; 15 g scallions (sliced); 0.76 g kosher salt and black pepper

This baked dish pairs corn kernels with zucchini, cheddar cheese and scallions. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Vegetarian High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

29 g Protein

58 g Carbohydrates

35 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

34g cornmeal 126 kcal
166g milk 83 kcal
38g egg 54 kcal
91g corn kernels (fresh or frozen) 78 kcal
136g zucchini (small dice) 23 kcal
45g cheddar cheese (shredded) 181 kcal
14g unsalted butter 100 kcal
15g scallions (sliced) 5 kcal
1g kosher salt and black pepper 0 kcal

Cooking instructions

Heat oven to 400 F. Grease a small oven-safe skillet or baking dish.
zucchini (small dice)unsalted butterkosher salt and black pepper
In a skillet over medium heat, warm butter. Cook zucchini 3-4 minutes to soften; season lightly with salt.
cornmealmilkeggcorn kernels (fresh or frozen)cheddar cheese (shredded)scallions (sliced)
In a bowl, whisk milk, egg, and cornmeal until smooth. Stir in corn kernels, shredded cheddar, and half the scallions.
zucchini (small dice)
Fold in the cooked zucchini. Pour batter into the prepared skillet and smooth the top.
scallions (sliced)
Bake 20-25 minutes until puffed and set in the center. Rest 5 minutes, then top with remaining scallions and serve warm.