Thursday, August 18, 2016

Zucchini Cornmeal Summer Casserole #recipe @LucyBurdette

LUCY BURDETTE: It's zucchini city in our garden. Even the dratted woodchucks who've broken in and are wreaking havoc with other crops are leaving the squash to us! So I had to come up with yet one more recipe--this one is adapted from the Joy of Cooking.


1 tablespoon butter
1 tablespoon olive oil
One half sweet onion, chopped
One green pepper, chopped
Two small red potatoes, chopped
One clove garlic, minced 
two medium zucchinis, cut into chunks
1/2 cup cornmeal
1/4 cup flour
1/4 cup freshly grated Parmesan cheese
1 tablespoon fresh thyme leaves
1 teaspoon white pepper
1 cup milk
Two eggs
4 to 6 tablespoons grated Swiss cheese

Sauté the onion, pepper, and potatoes in the melted oil and butter until soft, about three minutes. Add the garlic and sauté another minute. And the zucchinis and sauté until soft.

Meanwhile, mix the cornmeal, flour, Parmesan, thyme leaves and white pepper in a large bowl. Beat the milk and the eggs together, and stir them into the dry ingredients. Stir the vegetables into the batter. Scrape everything into a well oiled glass pan. Sprinkle with Swiss cheese. 

Bake at 350 for about 25 minutes or until the casserole is bubbly and cheese is starting to brown. We ate corn on the cob alongside and John declared it a feast!

(I also had some leftover corn from corn on the cob that I meant to add, but forgot--really any summer vegetables can be swapped in or out.)

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  1. A very timely recipe....I'm overwhelmed with zucchini! Anxious to try this.

  2. This sounds delicious. I like zucchini, unless it's overcooked, which is really easy to do. My husband is not a big fan, however.
    But this? I think it would go over big time.

  3. That look perfect for summer, Roberta! I think it would pair perfectly with a fresh tomato salad. :-)