Use your plentiful zucchini harvest to make this snack cake!
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- cooking spray
- 1 (16 ounce) package elbow macaroni
- 1 tablespoon olive oil
- ½ cup diced onion
- 1 tablespoon minced garlic
- 1 ½ pounds ground turkey
- 1 ½ cups barbeque sauce (such as KC Masterpiece® Original)
- 1 (8 ounce) bag frozen corn
- 1 tablespoon crushed red pepper flakes (Optional)
- 2 (7.5 ounce) packages cornbread mix (such as Jiffy®)
- ⅔ cup milk
- 2 eggs
- 1 (12 ounce) package shredded Cheddar cheese
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Lightly spray a 9×13-inch baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
- While pasta boils, heat oil in a 3-quart pot over medium-high heat. Add onion and garlic and cook and stir until onion is translucent, 5 to 7 minutes. Add ground turkey and cook and stir until browned and crumbly, 5 to 7 minutes. Stir in barbeque sauce, corn, and red pepper flakes. Mix well, reduce heat, and let simmer for 5 minutes.
- Meanwhile, mix cornbread mix, milk, and eggs together in a bowl. Set aside.
- Combine macaroni, meat mixture, Cheddar cheese, salt, and pepper in a large bowl. Pour mixture into the prepared dish. Spoon cornbread batter on top.
- Bake in the preheated oven until cornbread is light golden brown, 15 to 20 minutes. Remove from the oven and let cool slightly before serving.
Nutrition Facts
| Calories | 569 kcal |
| Carbohydrate | 69 g |
| Cholesterol | 101 mg |
| Dietary Fiber | 2 g |
| Protein | 28 g |
| Saturated Fat | 8 g |
| Sodium | 1160 mg |
| Sugars | 15 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |