Description
Zucchini Cornbread Casserole is a cheesy, cozy side dish that turns simple pantry staples and fresh zucchini into a golden-baked delight. Moist, flavorful, and family-friendly, this comforting casserole is perfect for brunches, potlucks, or weeknight dinners.
Ingredients
-
Cooking spray
-
4 cups (about 600 g) shredded zucchini
-
1 medium onion (about 150 g), chopped
-
1 package (240 g) dry corn muffin mix
-
2 large eggs, beaten
-
½ teaspoon (2.5 g) salt
-
¼ teaspoon (1 g) ground black pepper
-
8 ounces (225 g) Cheddar cheese, shredded
Instructions
-
Preheat oven to 350°F (175°C). Grease a 2-quart baking dish with cooking spray.
-
Mix zucchini, onion, corn muffin mix, eggs, salt, and pepper in a large bowl.
-
Fold in half of the shredded cheese.
-
Spread the mixture into the prepared dish.
-
Sprinkle the remaining cheese on top.
-
Bake for 60 minutes until the top is golden and a toothpick comes out clean.
-
Let cool for a few minutes before serving.
Notes
Squeeze excess moisture from the zucchini for the best texture.
Customize with cayenne, jalapeños, or other cheeses.
Great as a brunch dish with eggs or a dinner side.
Can be frozen and reheated from frozen at 350°F.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American