To make things easy, I gathered my other ingredients while the zucchini and salt were doing their thing so I was ready to go the moment the zucchini was ready. Slowly stir in whole milk until the mixture becomes smooth and creamy. Cajun-spiced beans and veggies are topped with a cheats cornbread-style topping using corn and cottage cheese. Now youвЂ™re ready to proceed with the remainder of the prep. Once youвЂ™ve drained and gently squeezed the excess liquid from the zucchini. Stir every 30 minutes to ensure the cream cheese is combined. Smoke between 275-350 for 1hr to 2hrs or until cheese is melted. Add the salt and pepper, mix well and pour into a fondue pot. Add the corn, milk, 1 cup of water and both the types of cheese and olives and cook until the mixture becomes thick. Add the flour and fry again for a minute. Add the jalapenos and fry for a few seconds. Combine all ingredients in a pan including salt and pepper to taste. Heat the butter in a pan, add the onions and sautГ© till they turn translucent.

Just watch that youвЂ™re not too heavy-handed with the salt - a few little shakes do the trick but wonвЂ™t over-salt your zucchini. Use bacon grease to saut the peppers and onion. This method works great for any juicy vegetables that could turn a recipe or salad into mush: tomatoes, cucumbers, squash. I allowed it to sit for 30 minutes and then gently squeezed out any remaining liquid. Stir in corn and ham, then transfer mixture to a 2-quart casserole dish. Bake in 2 qt casserole for 45 minutes at 350. Cook/stir over low heat until cheeses melt stir in corn & ham. Heat until thick and bubbly stir in cheeses. Cook, stirring constantly, over low heat until melted. Melt butter stir in flour and garlic powder. I shredded my zucchini, put it in a colander in the sink and then lightly salted the zucchini shreds to draw out the extra water. In a large saucepan, melt butter or margarine. In a large bowl, mix the cooked rice, drained Libbys В® Whole Kernel Sweet Corn, sour cream, cream of celery soup, pimientos, green onion, and about half of the cheese together. Zucchinis are very watery so be sure to prep yours beforehand so you donвЂ™t wind up with a soggy mess. IвЂ™m not even quite sure why I chose THIS particular way to use them, but it was a delicious way to slip some veggies and extra flavor into a cornbread-based casserole.Д¬heesy Zucchini Cornbread Casserole was inspired by a recipe I found a while back.В The original recipe sounds great in its own right, but I thought it would be fun to use some additional ingredients to make it more my own.Д«efore we go any further I must mention about prepping zucchinis for cooking - baking especially. IвЂ™ve gotta tell ya, a friend recently gave me a bunch of zucchini and I wanted more for them than to wind up in zucchini bread (no offense, as I love zucchini bread!).

Chessy corn