Zucchini Cornbread Casserole
A delicious and easy-to-make side dish, this zucchini cornbread casserole is a family favorite with a perfect balance of savory flavors and cheesy goodness.
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Servings: 8
Calories: 247kcal
Ingredients
- Cooking spray
- 4 cups shredded zucchini
- 1 medium onion, chopped
- 1 (8.5-ounce) package dry corn muffin mix
- 2 large eggs, beaten
- ½ tsp salt
- ¼ tsp black pepper
- 8 ounces Cheddar cheese, shredded (divided)
Instructions
Preheat & Prepare:
- Preheat your oven to 350°F (175°C). Lightly grease a 2-quart baking dish with cooking spray.
Mix Ingredients:
- In a large bowl, combine the shredded zucchini, chopped onion, corn muffin mix, beaten eggs, salt, and black pepper. Stir until well mixed, then fold in half (4 ounces) of the shredded Cheddar cheese.
Assemble the Casserole:
- Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining 4 ounces of shredded Cheddar cheese on top.
- Bake:
- Place in the preheated oven and bake for about 60 minutes, or until the top is lightly browned and a toothpick inserted into the center comes out clean.
Serve & Enjoy:
- Let the casserole cool for a few minutes before serving. Slice and enjoy as a delicious side dish!
Nutrition
Calories: 247kcal | Carbohydrates: 22g | Protein: 10g | Fat: 16g
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