Zucchini Cornbread Casserole
This Zucchini Cornbread Casserole is a cozy blend of tender zucchini, golden cornbread, and melty cheddar in one irresistibly hearty dish. It’s easy, cheesy, and the perfect side for BBQs, potlucks, or any weeknight dinner.
- Prep Time: 10 mins
- Cook Time: 40 min
- Total Time: 50 minutes
Ingredients
Cooking spray
4 cups shredded zucchini
1 onion, chopped
1 (8.5 oz) package dry corn muffin mix
2 large eggs, beaten
½ tsp salt
¼ tsp black pepper
8 oz shredded Cheddar cheese
Instructions
Preheat oven to 350°F (175°C) and grease a baking dish with cooking spray.
Squeeze excess moisture from zucchini using a clean towel.
In a large bowl, combine zucchini, onion, muffin mix, eggs, salt, pepper, and cheese. Stir until just combined.
Pour mixture into the prepared dish and smooth the top.
Bake for 35–40 minutes, or until golden brown and set in the center.
Cool slightly before serving.
Notes
Storage: Refrigerate up to 3 days
Soft, savory, and filled with cheesy veggie goodness—this casserole is comfort with a cornbread twist!
Nutrition
- Calories: 230 per serving
- Fat: 14g
- Carbohydrates: 18g
- Protein: 9g
Find it online: https://flavorscroll.com/zucchini-cornbread-casserole/