a few days back
hubs
fresh from visiting
our long neglected garden
presented me
with an enormous zucchini
confession
i sorta only grow zucchini
for flowers
occasionally
a few squash survive
when they do
i use them for bread
sometimes
sweet
sometimes
savory
this spoon bread is a great side dish
it also rocks
scooped warm and soft
as a bed
for
caramelized onions
sunny side up eggs
and
crispy bacon
best.breakfast.ever
zucchini chevre spoon bread
4 large eggs
6 oz olive oil
1 tsp kosher salt
1/2 cup chevre
1/2 tsp freshly grated pepper
1 Tbs honey
1/2 tsp garlic powder
1 tsp fresh or 1/2 tsp dried thyme
3/4 tsp baking soda
1/2 tsp baking powder
2 cups all purpose flour
1 lb (about 3 cups) grated zucchini
1 cup grated cheese (mix of asiago, parmesan and provolone)*
*use your favorite flavorful cheese...if you use a salty cheese, modify your salt to 1/2 tsp
whisk together the flour, baking powder and baking soda in a bowl, set aside. in a mixer fitted with paddle attachment, beat the eggs and olive oil until pale (about 5 minutes). add the salt, chevre, pepper, honey garlic powder and thyme. mix for about another minute at as high speed as you can without splashing. STIR in the flour until fully incorporated, then stir in the zucchini and cheese. bake at 375F in an 9" buttered cake tin or cast iron skillet. bake for about 45-50 minutes. this is a spoon bread, so it will be soft, but should not be jiggly. it will set as it cools as well. serve warm.
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