Zucchini Cornbread Casserole recipe

All Recipes Side Dish Vegetables Squash Summer Squash

Ingredients

4 cups shredded zucchini
1 onion, chopped
2 eggs, beaten
1 (8.5 ounce) package dry corn muffin mix
½ teaspoon salt
¼ teaspoon ground black pepper
8 ounces Cheddar cheese, shredded

Nutrition Info

261.3 calories
carbohydrate: 23.4 g
cholesterol: 77 mg
fat: 13.6 g
fiber: 1.2 g
protein: 11.9 g
saturatedFat: 7 g
servingSize: -
sodium: 820.5 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.

  2. 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 a greased 2 quart casserole dish, top with remaining 4 ounces of cheese.

  3. Bake in a preheated oven for 60 minutes.

Recipe Yield

8 servings

Recipe Note

A delicious and easy to prepare side dish casserole loved by everyone in the family.

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