Zucchini shredded and squeezed dry. Stir with cornbread mix, sour cream, cheddar, mozzarella, and garlic powder. Bake at 350°F for 40 minutes until golden and set. Soft, cheesy, and savory with a hint of sweetness pure comfort in every bite. Ingredients ➤ 2 cups shredded zucchini (about 2 medium) ➤ 1 box (8.5 oz) cornbread mix (like Jiffy) ➤ ½ cup whole milk ➤ ½ cup sour cream ➤ 2 large eggs ➤ 1 cup shredded cheddar cheese ➤ ½ cup shredded mozzarella cheese ➤ ½ tsp salt ➤ ½ tsp black pepper ➤ ½

These DIY salts are not only a great way to give new life to squeezed citrus, wilted herbs or any food scraps laying around but also an awesome gift for Christmas! Can you tell how many salts we made in the last scene? 🤔 * 300g Celtic salt * 150g citrus peel or 150g herbs or 2 cups wine * Rosemary stem INSTRUCTIONS:🥣 Citrus:🍊🍋 * Cut leftover peels and blend until reaching preferred consistency; small for us, but you can make a paste or keep them thicker. * Mix blended peels with salt until c

Once you’ve squeezed your lemons, don’t toss what’s left, they still have so much more to give. 🍋 🥒🍋🧊🍸Lemon Bombs Refreshing citrus-mint ice cubes perfect for gin & tonic or sparkling water. Ingredients: * Peels from 1 lemon, finely chopped * 10–12 fresh mint leaves * 100 ml cucumber juice * 50 ml lemon juice Instructions: Cut the lemon peel into small bits and place a few pieces along with one mint leaf into each compartment of an ice cube tray. In a small pitcher, mix the cucumber juice a