Zucchini Cornbread is a delightful twist on a classic cornbread recipe. Made with cornmeal and shredded zucchini, it is moist ...

Cut the zucchini lengthwise into 1/5-inch-wide slices. Discard the two outside green slices from each zucchini. Set the slices on a large plate and season with 2 tablespoons oil, and salt and pepper.