Cheesy Zucchini And Corn With Pesto Bread Topping Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.
• Bake in a preheated oven for 60 minutes.

Steps:

• Blanch squash in boiling salted water for 5 minutes.
• Place under cold water and drain.
• Halve and scoop out the seeds, forming a hollow boat.
• Coarsely puree the corn, chives and ricotta cheese in a food processor and season with cayenne, salt and pepper.
• Fill the squash halves with the mixture, mounding slightly.
• Cover with the grated cheese.
• Place in a buttered casserole and bake, covered, in a preheated 350 degree F.
• oven for 15 minutes.
• Uncover and bake 20 minutes more or longer until the squash is tender and the topping is browned.
• Serve topped with fresh cilantro.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat 2 loaf pans with cooking spray.
• Mix baking mix, zucchini, Cheddar cheese, sugar, and salt together in a large mixing bowl. Combine milk, eggs, and butter in a food processor and blend. Pour milk mixture into the bowl with the zucchini mixture. Mix together, folding with a spatula, until dry ingredients are blended in.
• Divide batter evenly between the prepared loaf pans.
• Bake in the preheated oven until golden brown, about 1 hour and 15 minutes. Cool pans on a wire rack for 10 minutes before inverting loaves.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch cast-iron skillet, and place it into the oven while it preheats.
• Place the zucchini, milk, onion, eggs, and vegetable oil into a blender, and pulse 5 to 8 times, until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.
• Mix together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine, and gently mix in the Cheddar cheese.
• Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.

Steps:

• Combine the flour, salt, and yeast together, then form a well in the centre. Add the water and 1 teaspoon of the olive oil and stir until the mixture holds together.
• Turn onto a floured surface and knead for 7-10 minutes.
• Put the dough into a bowl greased with olive oil, cover with cling film, and allow to rise in a warm place for 1 hour.
• Knead the dough again for another minute or so, then form the mixture into 18 even-sized balls.
• Coat each dough ball in a generous helping of pesto.
• Place the dough balls into a large cake tin, cover and rise for another hour.
• Preheat the oven to 350°F (180°C.)
• Cover the dough balls with the cheddar and mozzarella.
• Bake for 20-25 minutes.
• Enjoy!