Hearty, filling, and easy to prepare, this Zucchini Cornbread Casserole offers a tasty alternative to plain cornbread for everyone to enjoy.
Author:Norann Oleson
Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 15 minutes
Yield:Serves 8
Category:Sides & Sauces
Ingredients
Scale
4 cups shredded zucchini
1 onion, chopped
2 large eggs, beaten
1 (8.5 ounce) package dry corn muffin mix
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces Cheddar cheese, shredded
Instructions
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt, and pepper. Stir in 4 ounces of the cheese. Spread this mixture into greased 2-quart casserole dish; top with remaining 4 ounces of cheese.
