• 1 cup of dry cornbread mix + all necessary ingredients to prepare according to package directions
  • 1 zucchini
  • 5 eggs
  • 1/4 cup hummus
  • 1/4 cup + 2 tablespoons salsa
  • Salt and pepper to taste


  • Preheat oven to 400 degrees.
  • Prepare cornbread mix according to package directions.
  • Using a vegetable peeler, peel away most of the zucchini into strips.  Don’t worry about peeling the seedy inside.  Use a knife to chop the strips into smaller pieces.
  • Combine zucchini and cornbread mix in a small bowl.  Grease a cast iron skillet and pour mix in.
  • Cook for 10 minutes and remove from oven.  Cornbread should be golden but not browned.
  • In a small bowl, combine eggs, salsa, and hummus.  Add salt and pepper to taste.
  • Pour egg mix on top of cornbread, place back in oven, and cook for 20 minutes.
  • Remove, let stand, and slice into four portions.
  • Serve with some more salsa!
Healthy Tipping Point