Zucchini Cornbread Casserole

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Zucchini Cornbread Casserole

piece of zucchini cornbread casserole on plate with fork

This cornbread zucchini casserole is a delicious and easy to prepare side dish loved by everyone in the family.

Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 8
Yield: 1 (2-quart) casserole

Ingredients

  • cooking spray

  • 4 cups shredded zucchini

  • 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

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish with cooking spray.

  2. Mix together zucchini, onion, muffin mix, beaten eggs, salt, and pepper in a large bowl until well combined. Stir in 4 ounces cheese. Spread evenly into the prepared baking dish. Sprinkle with remaining 4 ounces cheese.

  3. Bake in the preheated oven until the top is lightly browned and a toothpick inserted into the center comes out clean, about 60 minutes.

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