Savory Zucchini Chili with Homemade Zucchini Cornbread

Savory Zucchini Chili

Mid summer is here and if you are like me, you have an abundance of zucchini in your garden.   Zucchini is great in so many dishes but one of my favorites is zucchini chili with a pan of homemade zucchini cornbread.

Savory Zucchini Chili


  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 1 sweet green pepper, chopped
  • 1 medium zucchini
  • 1 carrot
  • 1 can chopped tomatoes
  • 1 can water
  • 3 tablespoon tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon marjoram
  • 1/2 teaspoon oregano
  • 1 teaspoon dried garlic powder
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 1 tablespoon cocoa
  • 2 cans kidney beans drained and rinsed
  • 8 ounces ground beef


In a large kettle brown ground beef in olive oil, remove from pot. Add onions and green peppers, saute until onions are transparent. Add zucchini and carrots, cook for another couple of minutes. Return beef to pot. Add all remaining ingredients. Bring to a boil, reduce heat to a simmer. Cook for 1 hour, stir occasionally.

Yields: 4 servings

Prep Time: 30 minutes

Total Time: 1.5 hour

Zucchini Cornbread


1 ½ (185 g) cups all-purpose flour

1 (125 g) cup cornmeal

1/2 teaspoon salt

3 teaspoon ( 12 g) baking powder

2 eggs

1/3 (75 g) cup vegetable oil

1 medium zucchini, grated

1 small onion, finely chopped


Mix flour, cornmeal, salt and baking powder together. Add remaining ingredients and stir with a fork until all is incorporated into a smooth batter. Pour in greased 11 x 7 inch pan. Bake at 400 degree for 30 to 40 minutes.

Yields: 8 servings

Prep Time 30 minutes

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