Cheese, cornbread zu‘key’ni to casserole

Every time I see Martha Stew­art squeezing something in a “clean, lint-free kitchen towel,” I consider that I will never be a fancy enough cook to ever need to use such a technique.<p>But then I was given a zucchini the size of my left arm.<p>Seriously. Maybe the biggest zucchini I’ve ever seen in my life.<p>So when I shredded my zucchini for this week’s recipe (spoiler alert: it’s not zucchini bread), and the author suggested letting it drain for at least 45 minutes to prevent getting everything soggy, I dumped it in a strainer, thinking gravity would take care of business for me.<p>When I returned, the zucchini was still full of water, and my mind flashed to the clean, lint-free kitchen towel in my drawer.<p>“Am I fancy enough for this?” I thought. “Are my cooking skills to this level?”<p>There was only one way to find out. I dumped the shredded zucchini into my towel, twisting and squeezing it over my kitchen sink.<p>And, let me tell you, Martha knows her stuff. That towel could have gotten dinner on the table 45 minutes earlier if I would have just been brave enough to use it. I recommend giving it a try, whether you consider yourself a top-notch chef or not.<p>The recipe that required this human-sized zucchini came from a blog dedicated to “Super Moms” called “Who Needs a Cape?” You can find it at http://whoneedsacape.com/2014/08/cheesy-zucchini-cornbread-casserole/. I added extra seasonings in my version.<p>* * *<p>Cheesy Zucchini <p>Cornbread Casserole<p>Ingredients<p>3 cups shredded zucchini<p>1/2 onion, finely diced (I used yellow)<p>2 eggs<p>8.5-ounce package Jiffy corn muffin mix<p>2 teaspoons garlic, minced<p>1 teaspoon oregano<p>1 teaspoon basil<p>1/2 teaspoon dried parsley<p>1/2 teaspoon seasoned salt<p>black pepper to taste<p>12 ounces shredded sharp cheddar<p>Directions<p>Shred the zucchini (I peeled mine first because it had quite a few blemishes on it.) and drain it well (if you use a strainer, sprinkle a little salt over top of it to help draw out the moisture).<p>Once the zucchini is drained, preheat the oven to 350 degrees. Grease an 8-by-8-inch baking dish and set aside.<p>Beat the eggs in a mixing bowl and then dump in the rest of the ingredients, saving about four ounces of cheese to sprinkle on the top.<p>After everything is mixed well, spread it into the greased dish and top with the remaining cheese.<p>Bake for about 50 minutes or until a toothpick inserted in the middle comes out batter free.<p>* * *<p>If you or anyone you cook for isn’t a big zucchini fan, this is a great recipe to try. Cheese works miracles. Plus, I’m of the opinion that you can rarely go wrong with cornbread.<p>Now, if you’ve been tempted to start sneaking zucchini on neighbors’ porches or someone has already done that to you, you’re prepared with a great new dinner dish.<p>And you have an excuse to use your kitchen towels in a new way. We can all be Martha Stewart this week.<p><p>Lindsey Young is managing editor of The Clarion, the Kansas Publishing Ventures newspaper in Andale. She can be reached at lindseyclarion@gmail.com.