Zucchini and all summer squash are at their peak right now. They are everywhere. The farmer’s markets and farm share baskets are full of them and they are on super sale in the grocery stores. Given their abundance I have been on the search for new and different ways to cook with them. I’ve sautéed, roasted, and grilled them. I’ve added them to sauces, casseroles, and sweet breakfast muffins. But this week I decided to try something different: a savory muffin. And boy am I glad I did!
These muffins are simple, flexible, and delicious. They are wonderful as a side dish with a cold summer soup, like gazpacho (here is a great, super simple recipe), or with a big salad. They’d be wonderful with a light chili made in the crock pot, so your house doesn’t get too hot. And they’d make a great addition to a barbeque or picnic.
The trick to these muffins is to soak up some of the moisture from the zucchini (or any other summer squash you want to use). Summer squash contain a ton of water and if you skip this step, the muffins may come out sort of soggy. So make sure to grate your squash first and wrap it up in paper towel while you do the first few steps. That way, you can just dump it in when the time is right.
As I said, these are very flexible. If you wanted an extra kick, you could mix in some minced jalapeño and add more minced garlic. Not a fan of feta? Try grated cheddar, parmesan, or monterey jack. Want a more herby flavor? Dried oregano or basil would be delicious. You can really make these whatever you want them to be!
So next time you look down at that zucchini languishing away in your vegetable drawer, pull it out and throw together a batch of these. You won’t regret it!
- 1 medium zucchini (or other summer squash) grated and patted dry (about 1 ½ cups)
- 1 ¼ cup cornmeal
- 1 cup flour
- 2 Tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 clove garlic, minced
- ½ cup onion, chopped
- ½ cup corn (fresh or frozen)
- 1 cup milk
- 4 tablespoons butter, melted
- 2 eggs
- ¾-1 cup crumbled feta
- Optional add-ins or modifications: minced jalapeño, dried oregano, dried basil, grated cheddar, parmesan, or Monterey jack.
- Grate zucchini and wrap it in a paper towel to dry.
- Preheat oven to 350 and grease two muffin tins.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- With a large spoon, stir in the minced garlic, chopped onion, corn, and grated zucchini.
- In a separate bowl, lightly whisk the milk, melted butter, eggs, and cheese together.
- Fold the wet ingredients into the dry.
- Distribute the batter amongst 18 muffin cups.
- Bake for 20 minutes. Remove muffins from muffin tins and let cool on a cooling rack.
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