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Ingredients Jump to Instructions ↓

  1. 1/4 cup flour

  2. 1/4 cup cornmeal

  3. 1 teaspoon baking powder

  4. 1 teaspoon ground coriander

  5. 2 tablespoons oil

  6. 1/2 cup chopped onion

  7. 1 teaspoon minced garlic

  8. 3 cups small diced, skin-on zucchini

  9. 1 tablespoon minced jalapeno pepper

  10. 1/2 teaspoon salt

  11. 1/4 teaspoon pepper

  12. 2 eggs

  13. 1/2 cup milk

  14. 1/2 cup sour cream

  15. 1/2 cup grated Monterey Jack cheese

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees. In a small bowl, combine, flour, cornmeal, baking powder, and coriander. Blend well, and set aside. In a large skillet, heat oil over medium heat. Add the onion and garlic, and cook for 1 minute. Add the zucchini, jalapeno, salt, and pepper. Cook, stirring for 2 minutes. Remove from heat. In a large bowl, beat the eggs until blended. Mix in the milk, sour cream, and cheese. Add the reserved dry ingredients, and blend well. Add the zucchini mixture and mix well. Scrape into a buttered 9-inch square dish. Bake for 40 minutes.

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