Description
Try this Zucchini Cornbread Casserole for a cheesy, savory side dish. Made with zucchini, cheddar cheese, and corn muffin mix, it’s the perfect addition to any meal!
Ingredients
Scale
For the Casserole:
- Cooking spray (to grease the baking dish)
- 4 cups shredded zucchini (about 2 medium zucchinis)
- 1 onion, chopped
- 1 (8.5 ounce) package dry corn muffin mix
- 2 large eggs, beaten
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 8 ounces cheddar cheese, shredded
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Grease the Baking Dish: Grease a 2-quart baking dish with cooking spray to prevent sticking.
- Prepare the Zucchini and Onions: Shred the zucchini and chop the onion. Place both in a large mixing bowl.
- Mix the Ingredients: Add the corn muffin mix, beaten eggs, salt, and pepper. Stir until well combined, then add shredded cheddar cheese and mix again.
- Spread the Mixture: Spread the zucchini mixture evenly into the prepared baking dish and smooth it out with a spatula.
- Add the Cheese Topping: Sprinkle the remaining shredded cheddar cheese over the top of the casserole.
- Bake and Serve: Bake for 60 minutes until the top is browned and a toothpick inserted comes out clean. Let cool before serving.
Notes
- Add more vegetables: Mix in bell peppers, shredded carrots, or corn for extra flavor and texture.
- Make it spicy: Add jalapeños or chili flakes for a spicy kick.
- Use different cheese: Swap cheddar cheese with Monterey Jack or a combination of cheeses for a unique flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg