Easy Air Fryer Baked Camembert Cheese Recipe

Easy Air Fryer Baked Camembert Cheese Recipe

Easy Air Fryer Baked Camembert Cheese Recipe

Indulge in the richness of creamy melted cheese with this easy-to-follow recipe for How To Eat Camembert an Air Fryer recipe.

Not only is this recipe quick, easy, and delicious but it has a gooey and creamy interior with crispy sweet and savory toppings on its exterior. Camembert has an earthy flavor but also a rich flavor and is delicious at any time of year. So come explore and savor the gourmet perfection of this Easy Air Fryer Camembert ready in just 15 minutes and perfect for your next dinner party!

air fryer camembert cheese on a plate with nuts, herbs, and dried fruit topping. Crusty bread for serving

Why You Will Love This Must Try Creation

Air Fryer Baked Camembert is a great recipe for numerous reasons.

  • Quick: This recipe comes together in under 15 minutes!
  • Easy: The Air Fryer makes this recipe super convenient. With only a few steps you can make a delicious appetizer or snack.
  • Versatile and Customizable: This recipe can be sweet, savory, or both! Pick your favorite toppings and feel free to experiment with flavors!
  • Perfect for Entertaining: Because this dish is quick and easy to put together it is wonderful for entertaining. Keeping things less stressful for the cook!

 

Camembert Cheese on stacked plates with dried fruit scattered on the table.

Explore Irresistible Flavor Pairings (How To Eat Camembert Cheese)!

The creamy cheese is excellent with a variety of flavor combinations and makes for so many great recipes. Below are some of my favorite creative ways to serve Camembert Cheese!

  • Make a Garlic and Herb Air Fryer Camembert with olive oil, fresh herbs, and lots of garlic! You can use Chopped, minced, or whole cloves of garlic! The first time I made camembert cheese I made this variation!
  • Indulge in a fruity and bright combination of cranberry sauce, orange zest, a drizzle of honey or maple syrup, and whole sprigs of rosemary. Excellent for all things Christmas or the festive season in winter.
  • For a savory snack combine caramelized onions with toasted pine nuts or walnuts. Finish it all off with a drizzle of balsamic vinegar reduction and lots of fresh basil. Keep things super simple with a fig jam pairing. Just air frying the cheese then topping that gooey cheese with fig jam or top it with fig jam, wrap it in puff pastry then pop it in the air fryer.

Serving Suggestions with Air Fryer Camembert

Some amazing serving suggestions for this Air Fryer Camembert are as follows:

  1. Serve with crusty bread slices.
  2. Offer crackers such as whole grain, seeded, or herb-infused.
  3. Set out a bowl of warmed olives.
  4. Include a variety of cured meats such as prosciutto or salami.
  5. Pair with fresh fruit like apples, pears, grapes, or pomegranate
  6. Enhance the flavors with some nuts such as almonds, walnuts, pecans, or pine nuts.

 

Air Fryer Camembert Cheese with Pecans, cranberries, honey, and herbs

Tools

  • Air Fryer – preferably one with an air fryer basket.
  • Parchment paper

Ingredients

  • Camembert Cheese (A Brie Cheese or another French cheese such as Reblochon would also work in this recipe)
  • Cranberries
  • Walnuts
  • Honey or Maple Syrup
  • Kosher Salt & Black Pepper to taste

 

Step-by-Step Instructions

Follow these simple instructions to achieve a perfect balance of crispy exterior and gooey interior in every bite. You can have this recipe together in just 15 minutes!

  1. Preheat the air fryer to 350°F.
  2. Remove any packaging from the wheel of Camembert, and if it’s in a wooden box, you can place the box directly in the air fryer. If not, wrap the Camembert in parchment paper. (I prefer to use parchment paper even if the cheese comes in a wooden box).
  3. Using a sharp knife, score the top of the Camembert in a crosshatch pattern.
  4. In a bowl, combine dried cranberries, chopped walnuts, and honey.
  5. Place the cranberry-walnut mixture on top of the cheese allowing it to fall into the scores.
  6. Put the stuffed Camembert in the air fryer basket or on the air fryer tray. Air fry the Camembert at 350°F (180°C) for about 8 to 10 minutes, or until the cheese is soft and gooey. Keep an eye on it to prevent overcooking.
  7. Carefully remove the Camembert from the air fryer. You can serve it directly in its wooden box or transfer it to a serving plate.

Plate this creamy camembert recipe on a serving platter hot or at room temperature with torn crusty fresh bread, crackers, veggie sticks, wine such as white wine, chenin blanc, pinot noir, or even bubbly champagne. This recipe will be good the next day but for best results serve this immediately after baking.

 

Camembert Cheese topped with dried fruits and nuts in an air fryer basket.

 

 

FAQs (Ask a Dietitian!)

Can you eat the rind of Camembert cheese?

Yes! The rind of Camembert and Brie Cheeses are edible. The rind is a natural part of the cheese and develops as the cheese ages. It has a unique texture and flavor and compliments the creamy, gooey interior of the cheese.

Can you bake Camembert Cheese?

Yes! Prepare the cheese much like you would the air fryer camembert cheese. But, bake the Camembert cheese in a preheated oven to 375°F

Bake it for 15 to 20 minutes until the cheese is melted and gooey.

 

 

Enjoy This Recipe? You Will Love These Delicious Recipes Too!

These recipes are a great way to check out more flexitarian recipes.

Easy Herb Focaccia

Air Fryer Frozen Brussels Sprouts with Horseradish Aioli – another recipe with savory flavor

Golden Brown Air Fryer Brussels Sprouts in a red Air Fryer Basket.

Panera Mexican Street Corn Chowder: An Easy Copycat Recipe – One of my most popular recipes and it has a creamy flavor like this recipe!

Creamy Panera Mexican Street Corn Soup top down image with spoon and a lime garnish with a sprinkling of fresh cilantro

Air Fryer Camembert Cheese with Pecans, cranberries, honey, and herbs

Air Fryer Camembert

Sarah Harper MS, RD, LDN
Making Camembert in an air fryer quick, easy, gooey, creamy, and delicious. Serve this recipe with torn crusty bread, crackers, or veggie sticks!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer
Cuisine American
Servings 6 servings
Calories 177 kcal

Equipment

  • 1 Air Fryer
  • parchment paper

Ingredients
  

  • 8 oz Camembert Cheese or Brie
  • 1/3 cup dried cranberries
  • 1/4 cup chopped walnuts or other nut
  • 1 tbsp honey

Instructions
 

Preheat the Air Fryer

  • Preheat the air fryer to 350°F

Prepare the Cheese

  • Remove any packaging from the Camembert, and if it's in a wooden box, you can place the box directly in the air fryer. If not, wrap the Camembert in parchment paper. (I prefer to use parchment paper even if the cheese comes in a wooden box).

Score the Cheese

  • Using a sharp knife, score the top of the Camembert in a crosshatch pattern.

Create the Cranberry and Walnut Mixture

  • In a bowl, combine dried cranberries, chopped walnuts, and honey.

Top the Cheese

  • Top the cheese with the cranberry walnut mixture.

Place in the Air Fryer

  • Put the stuffed Camembert in the air fryer basket or on the air fryer tray. Air fry the Camembert at 350°F (180°C) for about 8-10 minutes, or until the cheese is soft and gooey. Keep an eye on it to prevent overcooking.

Serve

  • Carefully remove the Camembert from the air fryer. You can serve it directly in its wooden box or transfer it to a serving plate.

Nutrition

Calories: 177kcalCarbohydrates: 9gProtein: 8gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 27mgSodium: 319mgPotassium: 97mgFiber: 1gSugar: 8gVitamin A: 311IUVitamin C: 0.1mgCalcium: 152mgIron: 0.3mg
Keyword 5-ingredient
Tried this recipe?Let us know how it was!
Spicy Cashew Dressing Recipe: Better Than Trader Joes

Spicy Cashew Dressing Recipe: Better Than Trader Joes

Spicy Cashew Dressing

This is not your average Trader Joe’s spicy cashew dressing recipe. I used the TJ’s dressing as inspiration for this one. This Spicy Cilantro Cashew Dressing is a fantastic way to dive into plant-based cuisine! Perfect for vegan, dairy-free, gluten-free, vegetarian, or flexitarian diets, this dressing offers much more than a simple dairy alternative. 

It’s a creamy, nutty twist that outshines Trader Joe’s cashew dressing, with easy-to-find ingredients and a boost of healthy fats, essential nutrients, and plant-based protein. 

This recipe is a versatile favorite for salads, grain bowls, or as a veggie dip, it’s a simple yet delicious recipe you’ll keep coming back to!

 

Light green cilantro cashew dressing in a bowl next to a bowl of cashews.

Why I Love This Recipe

  • Simple Ingredients: This recipe is super easy to prepare with readily available, store-bought ingredients.
  • Creamy Dressing: Perfect for salads or grain bowls, giving them a rich and creamy consistency without dairy. 
  • Dipping Sauce: Delicious as a dip for carrot sticks and other fresh veggies, adding a spicy kick.
  • Copycat Recipe: A homemade dressing inspired by one of our favorite Trader Joe’s salad dressings.
  • Versatile Flavor: Adds a fresh, spicy twist that works well across a variety of dishes.

Tools For This Recipe

Blender or Food Processor: Soaking cashews will help them blend smoothly. 

Citrus zester: Avoid zesting the white pith under the lime skin, it can be bitter. 

Citrus juicer: Roll the lime on the counter before cutting to help release the juices. 

Chef’s Knife – For cutting the lime, jalapeno, and cilantro.

Cutting Board

Measuring cups and spoons

 

A glass of Cilantro Cashew Dressing with a bit of the dressing spilled off the side.

Ingredients in Cilantro Cashew Dressing

  • Raw cashews
  • Water
  • Lime juice and zest
  • Soy sauce
  • fresh ginger – or store-bought ginger puree
  • Fresh cilantro leaves
  • Fresh jalapeno – or roasted jalapeno
  • Maple syrup – or honey, coconut sugar, or date sugar
  • Kosher salt & pepper to taste

Substitutions and Add-ins

This delicious recipe is a unique twist on a classic creamy cashew dressing. However, you can unleash your culinary creativity and explore all sorts of flavors.

Below are some tried and true flavors you might want to try with a basic cashew dressing recipe.

Substitutions

  • Red Chili Paste: Swap the jalapeño for a spoonful of red chili paste for a different spicy kick.
  • Rice Vinegar or Apple Cider Vinegar: Option to replace the lime juice with rice vinegar or apple cider vinegar.
  • Sesame Oil: Replace some of the water with sesame oil to bring out Asian-inspired flavors in the dressing.
  • Almond Butter: Substitute the cashews with almond butter if you have that on hand.
  • Organic Coconut Aminos: Use in place of soy sauce for a gluten-free, slightly sweeter option.

Add-Ins

    • Nutritional Yeast: Add nutritional yeast for a subtle, cheesy flavor that also enhances the creaminess and bumps up the nutritional profile.
    • Herbs: Try mixing in other fresh herbs like parsley or cilantro.
    • Harissa: Add harissa paste for a smoky, spicy kick with North African flair.
    • Curry Coconut with Lime Juice: Blend in a dash of curry powder and a few tablespoons of coconut milk.
    • Roasted Red Pepper with Red Pepper Flakes: Add roasted red pepper and a pinch of red pepper flakes to create a vibrant, mildly spicy flavor.

 

Creamy light green cilantro cashew dressing is sitting in a large bowl with crispy tofu.

How to Make Cilantro Cashew Dressing

Step 1: Soak Cashews

  • Bring a pot of water to a boil (enough to fully submerge the cashews). While waiting, rinse the cashews to remove any debris. Once the water is boiling, add the cashews and let them boil for 15-20 minutes. Drain well.

Step 2: Add Ingredients

  • Add the quick-soaked cashews to a small blender or food processor. Include the lime juice, lime zest, grated ginger, soy sauce (or coconut aminos), chopped jalapeño, maple syrup, and cilantro.

Step 3: Blend to Desired Consistency

  • Blend the ingredients on high until the mixture becomes smooth. Scrape down the sides as needed to ensure everything is well incorporated. If the homemade dressing is too thick, add more water, a tablespoon at a time, until you reach your desired consistency.

Step 4: Adjust and Store

  • Taste and adjust seasonings as needed. You can experiment with a dash of lemon juice, a pinch of salt, or a sprinkle of pepper to achieve the perfect balance. Transfer the dressing to a mason jar for easy storage.

Step 5: Chill and Serve

  • Refrigerate the dressing for at least 15 minutes to let the flavors meld. Serve and enjoy the fresh, vegetal heat from the jalapeño in this versatile, homemade dressing!

 

close up of baked tofu, rice and quinoa, cucumbers, chopped herbs, green pepper, watermelon rasdish sticks, and salad greens in a bowl as a salad. Topped with Creamy cashew dressing.

Storage and Serving Suggestions

Storage Suggestions

Store this dressing in and airtight container, in the refrigeratorfor 4 to 5 days. Alternativley, for long term storage, freeze this dressing for up to 6 months.

Serving Suggestions

You can use this cashew dressing in an array of dishes to add flavor and creaminess! Here are some ideas to get you started:

  • Salad Dressing: This dressing is perfect for transforming boring salads into something special. Try it over leafy greens, crunchy veggies, or a spicy cashew salad.
  • Grain or Crispy Rice Bowl: Drizzle it over a crispy rice bowl with veggies, avocado, and your favorite protein for a satisfying meal.
  • Roasted Vegetables: Toss it with roasted veggies to bring out rich, nutty flavors and add a spicy kick to the dish.
  • Dip for Spring Rolls: Serve as a dip for fresh spring rolls or veggie platters—perfect for adding creaminess and a bit of heat.
  • Sandwich Spread: Use it as a spread on sandwiches or wraps to bring a zesty flavor that complements chicken breast and other fillings.
  • Pasta Sauce SubstituteSwap out your usual pasta sauce for this cashew dressing in warm or cold pasta dishes for a unique twist.
  • Marinade: Use as a marinade for chicken breast or your favorite protein. The cashew dressing’s creamy consistency coats beautifully, adding depth and flavor to each bite.

 

 

Easy-Bake-Tofu-Grain-Bowl

 

More Delicious Recipes

Glass Noodle Salad

Glass-Noodle-Salad

 

 

 

 

Garlic Sweet Soy Glaze

Top down of Garlic Sweet Soy Glaze with spoon to the right side of the bowl. The back of the spoon is coated with the thick deep brown glaze.

 

 

 

 

Greens and Ancient Grains Bowl

Easy-Bake-Tofu-Grain-Bowl

 

 

 

 

 

A glass container full of a light green cilantro cashew dressing.

Spicy Cilantro Cashew Dressing

Sarah Harper MS, RD, LDN
Spicy Cilantro Cashew Dressing is a zesty, spicy, and versatile dressing. It is vegan, gluten free, and delicious.
Prep Time 25 minutes
Cook Time 0 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 5 servings
Calories 161 kcal

Equipment

  • Blender of Food Processor
  • citrus zester
  • citrus juicer
  • Chef's Knife
  • Cutting board
  • measuring cups and spoons

Ingredients
  

  • 1 cup softened cashews see notes
  • 1/2 cup water
  • 2 tbsp lime juice approx 1 juicy lime
  • 2 tsp lime zest approx the zest of 1 lime
  • 1 tbsp grated ginger
  • 1-2 tbsp soy sauce
  • 1-2 jalapeno, chopped
  • 1-2 tbsp maple syrup
  • 1/2 cup cilantro you may use stems!
  • kosher salt & black pepper to taste

Instructions
 

Step 1: Soak Cashews

  • Bring a pot of water to a boil (enough to fully submerge the cashews). While waiting, rinse the cashews to remove any debris. Once the water is boiling, add the cashews and let them boil for 15-20 minutes. Drain well.

Step 2: Add Ingredients

  • Add the quick-soaked cashews to a small blender or food processor. Include the lime juice, lime zest, grated ginger, soy sauce (or coconut aminos), chopped jalapeño, maple syrup, and cilantro.

Step 3: Blend to Desired Consistency

  • Blend the ingredients on high until the mixture becomes smooth. Scrape down the sides as needed to ensure everything is well incorporated. If the homemade dressing is too thick, add more water, a tablespoon at a time, until you reach your desired consistency.

Step 4: Adjust and Store

  • Taste and adjust seasonings as needed. You can experiment with a dash of lemon juice, a pinch of salt, or a sprinkle of pepper to achieve the perfect balance. Transfer the dressing to a mason jar for easy storage.

Step 5: Chill and Serve

  • Refrigerate the dressing for at least 15 minutes to let the flavors meld. Serve and enjoy the fresh, vegetal heat from the jalapeño in this versatile, homemade dressing!

Notes

Soften Cashews: you can soak in the refrigerator over night or add to boiling hot water and soak/cook for 15 to 20min. Once finished, drain cashews. 
Nutrition facts are estimated based on available ingredient data and preparation. Actual values may vary based on ingredients, measurements, and cooking methods used.
For precise nutritional information, consult a registered dietitian or use your preferred nutrition calculator.

Nutrition

Calories: 161kcalCarbohydrates: 12gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 440mgPotassium: 211mgFiber: 1gSugar: 4gVitamin A: 142IUVitamin C: 6mgCalcium: 18mgIron: 2mg
Keyword dip
Tried this recipe?Let us know how it was!
How To Make Panera Strawberry Banana Smoothie At Home

How To Make Panera Strawberry Banana Smoothie At Home

How To Make Panera Strawberry Banana Smoothie At Home

This Strawberry Banana Smoothie tastes like a Panera Smoothie! This recipe is perfect for those chaotic mornings when you need something quick and portable for “on-the-go” breakfast. Rather than skip breakfast, grab a couple of yummy breakfast cookies, or better yet, whip up a smoothie like this Panera Copycat.

Smoothies are a great way to get your daily servings of fruits and veggies while also being a busy bee. From leaving for work extra early to prepare for that presentation, to dropping the kids off at school, to hitting up the gym at 5 am before you tackle your day, let’s face it, sitting down and enjoying breakfast just isn’t realistic. But when you do have time, this recipe can be enjoyed when you can mindfully savor every lick, sip, and slurp.

 

strawberry banana smoothie in a mason jar with strawberry garnish and props of strawberies and bananas

How To Make a Panera Bread Strawberry Banana Smoothie Recipe

Making your very own Panera Strawberry Banana Smoothie at home is easy!

Let’s start with the ingredients.

Fruit: Strawberries & Bananas

For this recipe, I chose frozen strawberries and bananas. You could also use strawberry puree, or fresh strawberries and bananas in this recipe. I prefer to use frozen fruit so I do not need any ice. 

Make this a Panera Strawberry Smoothie by omitting the bananas or a Peanut Butter Banana Smoothie by omitting the strawberries and adding a spoonful of peanut butter! Note, that the nutrition facts for your smoothie will change depending on what fruits and ingredients you use. 

Liquid: Milk of Choice 

My milk of choice is soy milk for its flavor and nutritional value. You could use almond milk, oat milk, coconut milk, or cow’s milk in this fruit smoothie recipe. 

Sweetness: Dates 

This sticky & sweet dried fruit is my go-to sweet addition to my smoothies. At times, I might even use date syrup. Some other sweet choices include maple syrup, honey, or (my gosh) refined sugar. My sweetener choice is based on the flavor profile of the smoothie but also my mood! 

Example: I might use maple syrup in a banana oatmeal smoothie to give it an extra “breakfasty” taste. 

Fat: Nut Butter or Fat Plain Greek Yogurt

Fat is essential for my creamy smoothiesHave you ever made a smoothie and it was all foam?! I have, and there is nothing I despise more (being a little dramatic here but it really is disappointing). 

There are a few explanations for the foam (which I will definitely be diving into in a future blog post) but I stick to one rule to prevent foam and ensure creaminess, always add fat. Insoluble fiber does not dissolve in water and is often the culprit of foaminess. Insoluble fiber can be found in many fruits and vegetables that we put in our smoothies. 

Adding fat is one of my best tips to prevent the fiber from foaming up! But really, I also love the taste and satiation the added fat brings!

Some other fats that are excellent in a healthy smoothie include:

  • Whole milk, which also functions as a liquid
  • Avocado, which is especially delicious when combined with blueberries
  • Full-fat plain Greek yogurt
  • Nuts and/or seed butter. One of my favorite nut/seed butter to use is Almond. I just love the taste of almond butter in a smoothie, especially when paired with almond extract. It is the perfect subtle flavor that has the taster going, hmmmmm yummy, that’s so good, what is that flavor I am tasting?!

Protein Powder or Collagen Powder Add Ins

I like to add protein powder to most of my smoothies. The added protein keeps me satisfied and helps me meet my protein needs for the day! One of my favorite delicious breakfast hacks is to include at least 30g of protein in my healthy breakfast meal!

To help me keep track of my protein I use the food diary also known as MyFitnessPal exercise tracker (in my opinion the best macro tracking app). It helps me stay on top of the grams of protein I am consuming throughout the week. Plus, it’s free!

ingredient in a blender for strawberry banana smoothie with pink strawberry protein powder

More Ingredient Add Ins

More Strawberry Banana Smoothie with Delicious Add-Ins!

  • Creatine: 3-5g of creatine is ideal for supporting muscle strength and recovery, especially if you’re on a fitness journey. This flavorless addition blends easily without altering the smoothie’s creamy texture.
  • Chia & Flax Seed Mix: Combining chia and flax seeds provides a powerful mix of omega-3 fatty acids, fiber, and protein. Together, they support heart and digestive health, help keep you full longer, and add a gentle nutty flavor that complements the smoothie’s sweetness. Just a tablespoon or two is all you need!
  • Apple Juice or Fruit Juice: A splash of apple juice or any preferred fruit juice adds a natural sweetener, intensifying the fruity flavors.
  • Coconut Yogurt: For a creamy smoothie with a tropical twist, mix in a spoonful of coconut yogurt.
  • Frozen Cauliflower: Adding a handful of frozen cauliflower florets or riced cauliflower is a clever way to thicken your smoothie without extra sugar or calories. Cauliflower is packed with vitamin C, fiber, and antioxidants, making your smoothie creamy, nutrient-dense, and you still have a super delicious smoothie.
  • Honey or Maple Syrup: A drizzle of honey or maple syrup can add subtle natural sweetness without overpowering the fruit flavors.

 

strawberry banana smoothie poured into a mason jar

Step By Step Instructions

Step 1: Add All Ingredients

Place all your measured ingredients into a blender. This could include fruits, liquids, yogurt, and any additional flavorings or supplements.

Step 2: Blend the Ingredients

Secure the blender lid and blend until the mixture is smooth. Check for any unblended chunks and blend again if needed.

Step 3: Taste and Adjust

Give your smoothie a taste and adjust based on your preferences:

  • Too thick? Add a bit more soy milk (or your preferred liquid).
  • Too thin? Add more yogurt or ice to thicken it up.
  • Not sweet enough? Add a date or a small amount of sweetener.

 

Serving Suggestions

Take your smoothie to the next level with these creative serving ideas:

  • Classic Glass: Serve in a chilled glass with a straw or fruit garnish.
  • Smoothie Bowl: Pour into a bowl and top with granola, fruit, or seeds.
  • On-the-Go: Pour into a thermos for an easy, portable snack.
  • Layered: Feeling extra? Combine two smoothie flavors for a fun layered effect.
  • Frozen Popsicles: Perfect for leftovers! Pour into popsicle molds and freeze for a cool treat.

 

Speaking of Leftovers

In addition to making Frozen Popsicles, you can also try these other options:

  • Refrigerate: Store in the fridge for a quick snack later. I prefer smoothies fresh, but it’s a good option for short-term storage!
  • Freeze in Ice Cube Trays: Pour into ice cube trays and freeze. Later, blend the smoothie cubes with milk and fresh fruit for an easy, ready-to-go smoothie.

 

strawberry banana smoothie in a mason jar with strawberry garnish and props of strawberies and bananas

More Recipes

Craving a Green Smoothie? Try my Green Breakfast Juice!

My favorite Berry Smoothie Recipe

My favorite smoothie bowl recipe

A Smoothie Article I wrote for educational purposes on how to make a fantastic smoothie.

Craving a dessert bar? Try my High Protein Cookies and Cream Bars!

strawberry banana smoothie in a mason jar with strawberry garnish and props of strawberies and bananas

Panera Strawberry Banana Smoothie Copycat Recipe

Sarah Harper MS, RD, LDN
Healthy, Quick and Delicious Smoothie for Breakfast, Snack or Dessert
Prep Time 5 minutes
Total Time 5 minutes
Course Breakfast, Dessert, Drinks, Snack
Servings 2 servings
Calories 344 kcal

Equipment

  • Blender

Ingredients
  

  • 1 cup frozen strawberries
  • 1 cup frozen bananas
  • 3 pitted medjool dates If not pitted, remove the pit in advance
  • 2 cup unsweetened soy milk
  • 5 tbsp protein powder unflavored, strawberry, or vanilla
  • ¼ cup full-fat plain Greek yogurt

Instructions
 

Step 1: Add All Ingredients

  • Place all your measured ingredients into a blender. This could include fruits, liquids, yogurt, and any additional flavorings or supplements.

Step 2: Blend the Ingredients

  • Secure the blender lid and blend until the mixture is smooth. Check for any unblended chunks and blend again if needed.

Step 3: Taste and Adjust

  • Give your smoothie a taste and adjust based on your preferences:
    Too thick? Add a bit more soy milk (or your preferred liquid). Too thin? Add more yogurt or ice to thicken it up. Not sweet enough? Add a date or a small amount of sweetener.

Notes

Tip: If you like your smoothie thinner add more soy milk 1 TBSP at a time until your desired consistency. 
Nutrition facts are estimated based on available ingredient data and preparation. Actual values may vary based on ingredients, measurements, and cooking methods used.
For precise nutritional information, consult a registered dietitian or use your preferred nutrition calculator.

Nutrition

Calories: 344kcalCarbohydrates: 55gProtein: 23gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 263mgPotassium: 956mgFiber: 7gSugar: 38gVitamin A: 614IUVitamin C: 49mgCalcium: 377mgIron: 5mg
Keyword banana, blender, healthy, smoothie, strawberry
Tried this recipe?Let us know how it was!
Roasted Jalapenos: An Easy Recipe for Salsa or Sauce

Roasted Jalapenos: An Easy Recipe for Salsa or Sauce

Roasted Jalapenos: An Easy Recipe for Salsa or Sauce

Check out this super easy and simple roasted jalapeno recipe. It is perfect for making an easy roasted jalapeno hot sauce!

In addition to a delicious hot sauce, Oven-Roasted jalapeños make delicious salsa and other yummy sauces. But don’t stop there, they can be used as a spicy kick in a marinade, a topper for rice or tacos, and even in soup! 

I love how the roasted jalapenos add a smoky flavor to whatever dish you add them to. 

 

Roasted Jalapenos on a baking sheet

Why You Will Love Roasted Jalapeno Peppers

I love to make roasted jalapenos for my roasted jalapeno hot sauce recipe. However, they are good for so many more reasons. 

  • Versatility: Perfect in salsas, sauces, dips, or as a topping for burgers, nachos, and more.
  • Customizable Heat: Control the spice level by removing or keeping the seeds.
  • Simple to Make: Easy to roast in the oven, grill, or even stovetop.

Roasted Jalapeno Hot Sauce in front of yellow flowers

How to Use Roasted Jalapeño Peppers

  • Salsas: Add roasted jalapeños to homemade salsa such as jalapeno salsa with roasted garlic cloves, lime juice, and cherry tomatoes, or mix them into a mango habanero salsa for a smoky, spicy kick.
  • Black Beans Side Dish: Adding oven-roasted jalapenos is a simple way to give black beans extra flavor. 
  • Tacos: Enhance your tacos by adding oven-roasted jalapeños for a spicy flavor
  • Nachos: Toss roasted jalapeños into oven-baked nachos, either with the tortilla chips and toppings or after for added spice.
  • Burgers and sandwiches: Add to burgers and sandwiches for a kick
  • Eggs: Stir into scrambled eggs and omelets for a spicy take on breakfast
  • Hot Sauces: I love using my food processor to whip up a variety of sauces and salsas featuring oven-roasted jalapeños 
  • Creamy sauces and Dips: Create a spicy cashew green sauce to pair with roasted veggies, baked fish, or tofu for a deliciously vibrant dip.

Tools

Roasting Pan or baking sheet

optional: Parchment paper

Rubber Spatula

Measuring Spoons

c

Ingredients

  • Raw Jalapeños: Fresh, firm peppers are best. Keep them whole or halve them, and remove seeds for less heat.
  • Olive Oil: A light drizzle helps the jalapeños roast evenly and enhances their smoky flavor.
  • Salt (Optional): Adds seasoning to balance the spice, or customize with other spices like garlic powder or cumin.

 

Step By Step Instructions

Follow my easy method for making the best-roasted jalapeño peppers.

Step 1: Preheat your oven Set the oven to 425°F (220°C).

Step 2: Prepare the jalapeños Wash and dry the jalapeños. You can either leave them whole or cut them in half lengthwise. Option to remove the seeds and ribs to reduce the spiciness.

Step 3: Toss in oil In a large bowl, drizzle olive oil over the jalapeños and toss to coat evenly. Sprinkle with salt if using.

two images of roasted jalapenos. One before they are roasted and one after. They are on a baking sheet lines with parchement paper and cut in half

Step 4: Roast Place the jalapeños on a roasting pan or baking sheet in a single layer, cut side down if halved. Roast for 15-20 minutes or until the skin blisters and the peppers become slightly charred.

How To Store

Once the jalapenos have cooled, place them in an airtight container and store them in the refrigerator for up to 1 week.

Flash Freeze (Optional): Spread the cooled jalapeños on a baking sheet in a single layer and freeze them for 1-2 hours. This prevents them from sticking together later.

Transfer to Freezer Bags: After freezing, place the jalapeños in a resealable freezer-safe container. Remove as much air as possible. Keep in the freezer for up to 6 months.

Bonus Ways to Make Roasted Jalapeños

Try these alternative methods to make it easy to roast jalapeños no matter what equipment you have on hand!

Grill Method:

Preheat the grill to medium-high heat. Place whole or halved jalapeños directly on the grill grates. Grill for 5-10 minutes, turning occasionally, until the skin blisters and chars.

Stovetop Method:

Heat a cast iron skillet over medium-high heat. Place whole or halved jalapeños in the dry pan and cook for about 5-8 minutes, turning occasionally, until the skin blackens and the peppers soften.

Air Fryer Method(My Fave)

Preheat the air fryer to 375°F (190°C). Arrange the whole or halved jalapeños in the air fryer basket. Cook for 8-10 minutes, shaking halfway through, until blistered and slightly charred.

 

Roasted Jalapeno Hot Sauce in front of yellow flowers

Make A Roasted Jalapeno Hot Sauce (No-Recipe Recipe)

Roast a handful of roasted jalapeños (6-8), and keep seeds if you want extra heat. Toss them in a blender with a couple of garlic cloves, a about 1/2 cup of vinegar (white or apple cider or both!), 1-2 tbsp honey for sweetness, and ~1/2 tsp salt. Add a little water (2-4 tbsp) to get the consistency you like. 

Blend those until smooth, adjusting salt and honey to taste. Pour it into a jar, and that’s it! You’ve got a smoky, tangy hot sauce to spice up tacos, eggs, grilled meats, or whatever you like. 

This roasted jalapeno hot sauce will be kept in the fridge for up to two weeks!

Check Out More Recipes with Jalapenos!

Jalapeno Pickled Eggs

Cilantro Cashew Sauce

Healthy Bacon Wrapped Jalapeno Poppers Air Fryer

Roasted Jalapenos on a baking sheet

Easy Oven Roasted Jalapenos

Sarah Harper MS, RD, LDN
Check out this easy recipe for oven roasted jalapenos
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course sauce
Cuisine American
Servings 4
Calories 37 kcal

Ingredients
  

  • 6-8 raw jalapeno peppers
  • 1-2 tbsp olive oil
  • ¼ tsp kosher salt

Instructions
 

Step 1: Preheat your oven 

  • Set the oven to 425°F (220°C).

Step 2: Prepare the jalapeños

  • Wash and dry the jalapeños. You can either leave them whole or cut them in half lengthwise. Option to remove the seeds and ribs to reduce the spiciness.

Step 3: Toss in oil

  •  In a large bowl, drizzle olive oil over the jalapeños and toss to coat evenly. Sprinkle with salt if using.

Step 4: Roast 

  • Place the jalapeños on a roasting pan or baking sheet in a single layer, cut side down if halved. Roast for 15-20 minutes or until the skin blisters and the peppers become slightly charred.

Nutrition

Calories: 37kcalCarbohydrates: 1gProtein: 0.2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 146mgPotassium: 52mgFiber: 1gSugar: 1gVitamin A: 226IUVitamin C: 25mgCalcium: 3mgIron: 0.1mg
Keyword 30 minutes or less, 5-ingredient
Tried this recipe?Let us know how it was!
Easy Refrigerator Lemon Cucumber Pickles Recipe

Easy Refrigerator Lemon Cucumber Pickles Recipe

Easy Refrigerator Lemon Cucumber Pickles Recipe

If you’re a fan of homemade pickles and love exploring fresh produce from farmer’s markets, you’re in for a treat with these lemon cucumber pickles recipes!

Here, I’m sharing my go-to method for making lemon cucumber pickles, a simple and refreshing refrigerator pickle recipe that’s perfect for preserving your market haul. 

Despite their name, lemon cucumbers don’t taste like lemons, but their bright yellow color adds a sunny twist to the pickle jar. This is a great recipe for anyone looking to whip up crisp, tangy refrigerator pickles, and has an abundance of lemon cucumbers. 

 

Top down view of lemon cucumbers in a brown bowl atop an off white linen napkin. Half a lemon is sitting cut side up in the bowl.

Why I Love This Recipe

Here are a few reasons why this recipe has become one of my favorites for quick pickles. 

Unique ingredient: Lemon cucumber plants produce these fun, round cucumbers that look like lemons but have the classic mild cucumber taste. This is also a perfect recipe for small batches if you only have a few lemon cucumbers. 

Easy to make: This recipe requires minimal effort, and with just a few simple steps, you can enjoy homemade pickles in no time, no canning required. 

Perfect snack and side: Pickles are my go-to for a quick, tangy snack or an easy side dish. They add the perfect burst of flavor and crunch to any meal.

Tools

  • 1 quart jar or 2 pint jars (or mason jar)
  • Small saucepan
  • Slicing knife

 

A lemon cucumber sliced in half on a wooden cutting board. The knife is in the shot and some unsliced lemon cucumbers are off to the left.

Ingredients

  • 4-5 lemon cucumbers, washed and sliced
  • 1 cup white vinegar
  • 1/2 cup apple cider vinegar or rice vinegar
  • 1 cup water
  • 2 tablespoons honey or sugar
  • 1 tablespoon mustard seed
  • 1 tablespoon salt

 

Step-By-Step Instructions

 

  • Prepare the cucumbers: Wash cucumbers thoroughly, then slice them into thin rounds or spears, depending on your preference.
  • Make the brine: In a small saucepan, combine the white vinegar, rice vinegar, water, sugar, mustard seed, and salt. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt dissolve completely.
  • Cool the brine: Remove the saucepan from heat and let the brine cool to room temperature.
  • Pack the jars: While the brine cools, place the sliced cucumbers into a clean quart jar (or divide between 2-pint jars), packing them in snugly.
  • Add the brine: Once the brine has cooled, pour it over the sliced cucumbers, making sure they are completely submerged. Seal the jar(s) tightly with a lid.
  • Refrigerate: Place the jar(s) in the refrigerator for at least 24 hours to let the flavors develop. The pickles will be ready to enjoy after this time, but the flavor will continue to improve over the next few days.

Lemon Cucumber Pickles in a mason jar with 2 whole lemon cucumbers to the left of the jar

Recipe Variations

Here are several simple ways to switch up this lemon cucumber pickles recipe:

  • Add veggies: For extra crunch, toss in a handful of cauliflower florets or green beans along with the cucumber slices for a colorful, tangy pickle mix.
  • Garlic twist: Add a clove of garlic to each jar for a bold, aromatic flavor that complements the lemon cucumbers.
  • Spice it up: Drop a tsp of black peppercorns into the brine for a subtle hint of spice and extra depth to the pickles.
  • More Sweetness: Add 1-2 more tablespoons of honey or maple syrup to the brine for bread and butter pickles.
  • Fresh herbs: Add sprigs of fresh dill, thyme, bay leaf, or even rosemary to infuse the pickles with herbal flavors.
  • Spicy kick: Include a few slices of fresh jalapeños or a pinch of red pepper flakes for some heat.
  • Onion slices: Thinly slice red or yellow onions and layer them with the cucumbers for added flavor and texture.

 

​Serving Suggestions

Try these ideas to enjoy your lemon cucumber pickles with even more flavor:

  • Slice lemon: Add a thin slice of lemon to your jar for a citrusy twist and extra brightness.
  • Charcuterie board: These pickles make a great addition to any charcuterie board, bringing a refreshing crunch alongside cheeses and meats.
  • Potato salad: Chop the pickles and mix them into potato salad for a tangy, crunchy upgrade.
  • My Favorite: Top white rice, eggs, or spicy tuna with a generous spoonful of these lemon cucumber pickles. This is my absolute go-to for a quick meal.
    • Drizzle with soy sauce and sesame oil, sprinkle with sesame seeds, and finish with fresh basil. The tasty pickle adds a burst of flavor that perfectly complements this savory meal. 

Top down view of lemon cucumbers in a brown bowl atop an off white linen napkin. Half a lemon is sitting cut side up in the bowl.

More Pickle Recipes You Will Love

Easy and Delicious Jalapeno Pickled Eggs Recipe

Easy Balsamic Pickled Red Onions and How To Use Them!

Homemade Pickled Beets with Mustard Seeds

Lemon Cucumber Pickles in a mason jar with 2 whole lemon cucumbers to the left of the jar

Lemon Cucumber Pickles Recipe

Sarah Harper MS, RD, LDN
This is a great recipe for anyone looking to whip up crisp, tangy refrigerator pickles, and has an abundance of lemon cucumbers. 
Prep Time 15 minutes
Resting time + Pickling Time 1 day 1 hour
Total Time 1 day 1 hour 15 minutes
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 6 servings
Calories 66 kcal

Equipment

  • 1 1uart Mason Jar or 2 pint jars
  • 1 small saucepan
  • 1 slicing knife
  • 1 Cutting board
  • 1 set of measuing spoons and cups

Ingredients
  

  • 4-5 lemon cucumbers
  • 1 cup white vinegar
  • ½ cup apple cider vinegar
  • 1 cup water
  • 2 tbsp honey
  • 1 tbsp mustard seeds
  • 1 tbsp kosher salt

Instructions
 

Prepare the cucumbers:

  • Wash cucumbers thoroughly, then slice them into thin rounds or spears, depending on your preference.

Make the brine:

  • In a small saucepan, combine the white vinegar, rice vinegar, water, sugar, mustard seed, and salt. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt dissolve completely.

Cool the brine:

  • Remove the saucepan from heat and let the brine cool to room temperature.

Pack the jars:

  • While the brine cools, place the sliced cucumbers into a clean quart jar (or divide between 2-pint jars), packing them in snugly.

Add the brine:

  • Once the brine has cooled, pour it over the sliced cucumbers, making sure they are completely submerged. Seal the jar(s) tightly with a lid.

Refrigerate:

  • Place the jar(s) in the refrigerator for at least 24 hours to let the flavors develop. The pickles will be ready to enjoy after this time, but the flavor will continue to improve over the next few days.

Nutrition

Calories: 66kcalCarbohydrates: 11gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gSodium: 1171mgPotassium: 305mgFiber: 2gSugar: 9gVitamin A: 145IUVitamin C: 7mgCalcium: 39mgIron: 1mg
Keyword 5-ingredient
Tried this recipe?Let us know how it was!
Easy Cheesy Corn Casserole: A Healthy Recipe without Jiffy

Easy Cheesy Corn Casserole: A Healthy Recipe without Jiffy

Easy Cheesy Corn Casserole: A Healthy Recipe without Jiffy

This Easy Healthy Corn Casserole is an ode to beloved Thanksgiving sides, combining sweet corn flavor and healthy veggies for a delightful dish. 

With a fresh twist on tradition, this perfect side dish features tender zucchini and sweet corn, offering a unique spin on a cherished holiday favorite. Simple to prepare, this versatile casserole pairs beautifully with various entrees and is ideal for a potluck luncheon or your Thanksgiving dinner. 

Whether served hot or at room temperature, this Easy Cheesy Corn and Zucchini Casserole is sure to be a hit on your holiday table.

 

Cheese Corn Casserole in a Le Creuset casserole fish with a spoon carving into the bottom left corner of the golden corn casserole.

Why I Love This Recipe

This Cheesy Corn and Zucchini Bake is one of my go-to dishes for a holiday meal. 

Here’s why this recipe has become one of my beloved go-to dishes:

  • Versatile: You can use fresh, frozen, or canned ingredients, making it adaptable.
  • Quick and Easy Recipe: Minimal prep with simple steps makes this a time-saving recipe.
  • Veggie-Packed: It sneaks in vegetables like zucchini boosting nutrition. You can even use another veggie such as frozen riced cauliflower or shredded carrots, this also makes this recipe versatile.
  • Customizable: Easily adapted to be gluten-free, dairy-free, or vegan.
  • Comforting: The creamy cheese and tender zucchini create a warm and cozy dish that brings comfort to the holiday spread. 

 

Kitchen Tools for This Recipe

  • Mixing bowls: One large bowl is used to combine the wet and dry ingredients.
  • Rubber Spatula or wooden spoon: This is used to stir and fold the ingredients together.
  • Measuring cups and spoons: Measure out the flour, cornmeal, baking powder, baking soda, and other ingredients accurately.
  • 10″x8casserole dish: For baking the casserole.
  • Grater: To grate the zucchini and cheese.
  • Towel or cheesecloth: For squeezing out excess moisture from the zucchini.
  • Toothpick: To test the doneness of the casserole.

 

Healthy Corn Casserole Ingredients

  • Corn – I use canned whole-kernel corn for ease, but fresh or frozen corn works too. Just be sure to thaw if frozen or cook if fresh.
  • Zucchini – Fresh or Frozen works. This ingredient adds moisture and texture to the bake. Grated and squeezed to remove excess liquid.
  • Greek Yogurt – Full-fat Greek yogurt makes the casserole rich and creamy.
  • Olive Oil – I love the flavor of olive oil, but melted coconut oil works as a great alternative.
  • Eggs – They help bind everything together and give the bake structure.
  • Milk – I like to use 2% milk, but any milk you prefer will work.
  • Cornmeal – This gives the bake a slight cornbread-like texture.
  • All-purpose flour – Helps balance out the cornmeal for a perfect texture.
  • Baking Powder and Baking Soda
  • Honey – Just a touch of sweetness to balance the savory flavors.
  • Mozzarella and Cheddar Cheese – The ultimate cheesy combo for that irresistible top layer.
  • Black Pepper – A little seasoning to bring out all the flavors.
  • Fresh Green Onion, Fresh Cilantro, or Parsley – Adds freshness and a pop of color for garnish.

Ingredient Substitutions

Here are some easy swaps to suit your pantry or dietary needs:

Vegan Substitutions:

  • Greek Yogurt: Swap with unsweetened almond or coconut yogurt for a dairy-free alternative.
  • Eggs: Use flax eggs (1 tbsp ground flax seed mixed with 3 tbsp water per egg) or a store-bought egg replacer.
  • Milk: Substitute with almond, soy, or oat milk to keep it dairy-free.
  • Cheese: Use vegan mozzarella and cheddar-style cheeses, such as those from Daiya or Violife, for that creamy, cheesy finish.

Gluten-Free Substitutions:

  • All-Purpose Flour: Replace it with a gluten-free all-purpose flour blend.
  • Cornmeal: Ensure the cornmeal is certified gluten-free, as some brands may be cross-contaminated with gluten-containing grains.

 

Step-By-Step Instructions

Step 1: Preparation Time

Start by preheating your oven to 350°F. Grease a 2 1/2 quart (10”x8”)  casserole dish with cooking spray or a bit of unsalted butter.

Step 2: Prepare the Zucchini

Grate the zucchini, then use a clean towel to squeeze any excess moisture. If using frozen zucchini, thaw it completely and drain off any excess liquid. This step is crucial to prevent the corn bake from becoming too watery.

wet ingredients for cheesy corn casserole in a glass bowl

Step 3: Wet Ingredients

In a large mixing bowl, whisk together the beaten eggs, full-fat Greek yogurt, olive oil (or melted coconut oil), 2% milk, and honey until smooth.

ingredients for healthy corn casserole in a bowl unmixed

Step 4: Dry Ingredients

In a medium bowl, combine the cornmeal, all-purpose flour, baking powder, baking soda, salt, and black pepper.

Step 5: Combine Wet and Dry Ingredients

Gradually stir the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.

Step 6: Fold in the Corn Mixture

Gently fold in the grated zucchini and whole-kernel corn (canned corn or fresh corn can be used). Mix until everything is well distributed.

mixing the healthy corn casserole ingredients in a glass bowl

Step 7: Pour and Top

Pour the corn mixture into the prepared baking dish. Spread it out evenly and then sprinkle the shredded mozzarella and cheddar cheese on top.

sprinkling cheeses over top healthy corn casserole recipe

Step 8: Baking Time

Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 9: Garnish and Serve

After baking, garnish with freshly chopped green onion, cilantro, or parsley. Let the corn bake cool for about 10-15 minutes before serving. 

 

How To Store Leftovers

Place any leftovers in an airtight container and store them in the refrigerator for up to 3-4 days.

plated healthy cheesy corn casserole with a fork

 

 

More Fabulous Holiday Side Dishes

Air Fryer Brussels Sprouts with Horseradish Aioli

Easy Roasted Sweet Potatoes and Brussels Sprouts

Kale Apple Walnut Salad With Creamy Walnut Dressing

 

plated healthy cheesy corn casserole with a fork

Cheesy Corn Casserole with Zucchini

Sarah Harper MS, RD, LDN
This Healthy Corn Casserole is loaded with veggies and topped with cheese for lots of flavor, nutrition, and wholesomeness.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Breakfast, Side Dish
Cuisine American
Servings 8
Calories 268 kcal

Equipment

  • mixing bowls
  • rubber spatula
  • measuring cups and spoons
  • 10" x 8" casserole dish
  • grater
  • towel
  • toothpick

Ingredients
  

  • ½ cup cornmeal
  • ½ cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp kosher salt
  • 1 cup full-fat Greek Yogurt
  • ¼ cup olive oil
  • 2 large eggs, beaten
  • ½ 2% milk
  • 15 oz whole kernel corn, drained and rinsed 1 can (or 1 1/2 cups fresh or thawed frozen corn)
  • 2 cups grated zucchini, excess moisture squeezed out
  • ¼ tsp black pepper
  • 2 tbsp honey
  • ½ cup shredded mozzarella cheese
  • ½ cup shredded cheddar cheese
  • 2 tbsp fresh chives, cilantro, or parsley, finely chopped (for garnish)

Instructions
 

Step 1: Preparation Time

  • Start by preheating your oven to 350°F. Grease a 2 1/2 quart (10”x8”)  casserole dish with cooking spray or a bit of unsalted butter.

Step 2: Prepare the Zucchini

  • Grate the zucchini, then use a clean towel to squeeze any excess moisture. If using frozen zucchini, thaw it completely and drain off any excess liquid. This step is crucial to prevent the corn bake from becoming too watery.

Step 3: Wet Ingredients

  • In a large mixing bowl, whisk together the beaten eggs, full-fat Greek yogurt, olive oil (or melted coconut oil), 2% milk, and honey until smooth.

Step 4: Dry Ingredients

  • In a medium bowl, combine the cornmeal, all-purpose flour, baking powder, baking soda, salt, and black pepper.

Step 5: Combine Wet and Dry Ingredients

  • Gradually stir the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.

Step 6: Fold in the Corn Mixture

  • Gently fold in the grated zucchini and whole-kernel corn (canned corn or fresh corn can be used). Mix until everything is well distributed.

Step 7: Pour and Top

  • Pour the corn mixture into the prepared baking dish. Spread it out evenly and then sprinkle the shredded mozzarella and cheddar cheese on top.

Step 8: Baking Time

  • Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 9: Garnish and Serve

  • After baking, garnish with freshly chopped green onion, cilantro, or parsley. Let the corn bake cool for about 10-15 minutes before serving. 

Nutrition

Calories: 268kcalCarbohydrates: 27gProtein: 11gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 55mgSodium: 617mgPotassium: 248mgFiber: 1gSugar: 6gVitamin A: 241IUVitamin C: 6mgCalcium: 157mgIron: 1mg
Keyword casserole, cheese, cornbread, side dish
Tried this recipe?Let us know how it was!