zucchini corn cakes In large bowl, combine 4 large eggs, beaten, 1/4 c olive oil, 2 tsp salt, 1/2 tsp ground pepper, 1 tsp dried basil, 1 tsp dried oregano - whisk. Add 3 c grated zucchini (about 1 large zucchini),1 c corn 1 c shredded cheddar cheese - stir thoroughly. Add 1 3/4 c flour; stir until combined. Heat skillet or griddle to med-high heat, add small amount of oil. scoop 1/4 c of batter onto the skillet into 4in circle. Cook each side 3-4 minutes, or til golden brown.
Zucchini Cornbread Casserole | Another pinner said - "Oh my goodness this was SO good! My 13 year old stepdaughter proclaimed she could eat the whole thing herself. I did not drain the shredded zucchini as others did and did not find it to "wet" To me it was perfect."