Farmhouse Zucchini Spoonbread

1 lb zucchini, ends trimmed, coarsly grated
2 tsp salt
1 c all-purpose flour
3/4 c yellow cornmeal
2 tsp baking powder
1 c buttermilk
This recipe appeared in Sunset Recipe Annual,
1990 Edition.

Farmhouse Zucchini Spoonbread

1 lb zucchini, ends trimmed, coarsely grated
2 tsp salt
1 c all-purpose flour
3/4 c yellow cornmeal
2 tsp baking powder
1 c buttermilk
2 large eggs
1/4 c (1/8 lb.) butter or margarine, melted
1/2 c shredded cheddar cheese
1/4 c minced onion
2 Tbl chopped green bell pepper (optional)

In a colander, mix zucchini with salt and
crush gently with your hands; set aside
30 minutes to drain. Rinse well under cool
running water. With your hands, squeeze as
much moisture from squash as possible. Lay
squash out on towels and pat dry.
In a large bowl, mix flour, cornmeal and
baking powder. Add buttermilk, eggs and
melted butter, whisk to blend well. Stir in
zucchini, cheese, onion and bell pepper. Pour
mixture into a buttered 9-inch-square baking
pan. Bake in a 425 degree oven until top is
golden, about 30 minutes. Spoon onto plates.
Makes 8 servings.