Feel free to use your own favorite cornbread or corn muffin recipe, or use up leftover cornbread if
you don’t have teenage boys such a thing exists in your household.
- 4 1/2 cups zucchini (diced)
- 4 1/2 cups yellow squash (diced)
- 1 1/2 cup yellow onion (chopped)
- 1 box Jiffy corn muffin mix (prepare as directed on box)
- 3/4 cup butter
- 8 ounces Cheddar cheese
- 3 cubes chicken bouillon
- 1 teaspoon garlic (minced)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon thyme
- 1 tablespoon parsley, chopped
Bake corn muffin mix as directed, set aside to cool.
Place zucchini and yellow squash in a large saucepan and add just enough water to cover.
Cook on medium low heat just until tender, remove from heat.
Drain squash, reserve one cup of water for casserole.
On medium low temperature place all of the butter in large sauce pan and saute the onions until clear, add salt, pepper, thyme, and parsley.
Add chicken bouillon cubes and garlic to onions, stir.
Add drained squash and diced cheese, stir.
Crumble corn bread into squash mixture and add the reserved cup of water. Mix well.
Place squash mixture in a 13″x11″ baking pan that has been sprayed with a non-stick spray.
Cover casserole and place in a preheated oven at 350 degrees F.
Bake for 50 – 60 minutes.
Remove cover the last 20 minutes of baking time.