This time of year, many of us who love to cook and garden are drowning in zucchini or summer squash. Need a new recipe to use up some of those prolific darlings? This one is fast, easy and delightfully fragrant while baking. They freeze beautifully, so make a double batch–or a double-double batch! Your family will love them!
Note: The recipe calls for cheddar cheese, but I have substituted monterey jack, too. You can also add in jalapenos if your family likes a little kick in their cornbread. Zucchini and summer squash can be interchanged.