Description
This Deliciously Easy Zucchini Cornbread Casserole is a comforting and flavorful side dish that’s perfect for any occasion. With a cheesy zucchini base and a hint of sweetness from corn muffin mix, this casserole is sure to be a hit with your family and friends.
Ingredients
Scale
Zucchini Mixture:
- 4 cups shredded zucchini, well-drained
- 1 medium onion, finely chopped
Cornbread Mix:
- 1 (8.5 oz) package corn muffin mix
- 2 large eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 oz shredded cheddar cheese, divided
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease a 2-quart baking dish.
- Mix Ingredients: In a large bowl, combine shredded zucchini, onion, corn muffin mix, eggs, salt, and pepper. Stir in half of the cheddar cheese.
- Transfer to Dish: Spread mixture evenly into the prepared baking dish and sprinkle the remaining cheese over the top.
- Bake: Bake for 55–60 minutes, or until golden and set in the center.
- Cool and Serve: Let cool for 5 minutes before slicing and serving.
Notes
- Drain zucchini well by pressing it in a clean kitchen towel to prevent excess moisture.
- Add diced jalapeño for a spicy kick or mix in chopped herbs for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 245
- Sugar: 5 g
- Sodium: 470 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 70 mg
