Savory Zucchini Cornbread Bake Directions:
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Preheat oven to 350°F and lightly grease an 8×8-inch glass baking dish.
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In a large bowl, combine shredded zucchini, diced onion, half of the shredded cheese, corn, jalapeño, eggs, garlic powder, cumin, salt, and black pepper.
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Add the corn muffin mix and yellow cornmeal, then mix until fully combined.
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Transfer the mixture evenly into the prepared baking dish.
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Sprinkle the remaining cheese evenly over the top.
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Bake for 55 minutes until the center is fully set and the top is golden brown.
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Remove from the oven and let rest for 10 minutes before slicing.
WW Points Calculation
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Shredded zucchini + onion + jalapeño + spices: 0.00
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Eggs (2 large): 0.00
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Frozen corn (1 cup): 4.00
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Fat free cheddar cheese (16 oz): 0.00
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Corn muffin mix (4.5 oz): 25.00
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Yellow cornmeal (1/2 cup): 0.00
Points Information:
Total Points: 29.00
Servings: 8 servings, 1 square (2×2-inch) each
Points per serving: 3.63
Nutrition Information
Calories: 165
Fat: 2 g
Protein: 14 g
Carbohydrates: 22 g
Sugar: 4 g
Sodium: 420 mg
I'm waiting for your comments! Enjoy!
