Ingredients:

  • 2 cups (280g) zucchini, shredded
  • 1.5 cups (225g) sweet corn, fresh or frozen (thawed)
  • 0.5 cup (50g) yellow onion, finely diced
  • 0.5 tsp (3g) kosher salt
  • 1 cup (125g) yellow cornmeal
  • 0.5 cup (120ml) sour cream
  • 2 large eggs
  • 4 tbsp (57g) unsalted butter, melted and cooled
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 0.5 tsp (1g) garlic powder
  • 0.25 tsp (0.5g) black pepper

Instructions:

  1. Toss the shredded zucchini with salt in a colander and let it sit for 10 minutes. Using a clean kitchen towel or cheesecloth, firmly squeeze the zucchini over the sink until no more liquid escapes.
  2. In a large bowl, whisk together the melted butter, eggs, and sour cream until smooth.
  3. Fold in the squeezed zucchini, corn, and diced onion.
  4. Stir in the cornmeal, garlic powder, and black pepper until just combined; do not over-mix.
  5. Pour the mixture into a greased 9x9 inch baking dish and top evenly with shredded cheddar cheese.
  6. Bake at 350°F (175°C) for 40-45 minutes until the edges are mahogany-colored and a toothpick inserted into the center comes out clean.