Zucchini and Cornbread

My sister-in-law gave me this great recipe. I’m always looking for a yummy way to eat zucchini–other than bread.

Zucchini and Tomatoes

Combine in a skillet until onions are soft and translucent:
1 TBS olive oil
1 small/medium onion, chopped
1 clove garlic, crushed/minced

Add and cook 2 minutes:
1 small/medium zucchini, sliced

Add and simmer 5-10 minutes:
1 (15oz) can diced tomatoes, with juice
1 (15oz) can black beans, rinsed and drained
1/2 tsp oregano
2 cups of water (use less if you want a thicker sauce)
salt and pepper to taste

Serve over cornbread, top with sour cream.

Corn bread

Combine in a bowl:
1 C flour (I use 1 C whole wheat plus 1/4 C white)
1 C cornmeal
2-4 TBS sugar
1 T baking powder
1/2 tsp salt

Combine in another bowl:
2 eggs
1 C milk
1 tsp lemon juice
1/4 C oil

Mix dry and wet just until batter is smooth. Pour in greased pan (9×9 or medium bread pan) and bake at 425 for 25 minutes.

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Happy gardening!