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Zucchini Cornbread Casserole Recipe

Recipe by: Diana S.

"A delicious and easy to prepare side dish casserole loved by everyone in the family. "
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook1 h
  • Ready In1 h 15 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  • 2In 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.
  • 3Bake in a preheated oven for 60 minutes.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 8 servings
  • 261 cals
  • 4 cups shredded zucchini
  • 1 onion, chopped
  • 2 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    261
    13%
  • Fat:
    13.6
    21%
  • Carbs:
    23.4
    8%
  • Protein:
    11.9
    24%
  • Cholesterol:
    77
    26%

Based on a 2,000 calorie diet

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