Description
Zucchini cornbread casserole brings Southern comfort straight to your dinner table with a cheesy, hearty twist that turns simple ingredients into a satisfying meal. Creamy, golden, and packed with garden-fresh zucchini, this casserole becomes your new go-to side dish that everyone around the table will adore.
Ingredients
Scale
Main Ingredients:
- 4 cups zucchini
- 8 ounces cheddar cheese
- 1 onion
- 2 large eggs
- 1 package corn muffin mix
Supporting Ingredients:
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Preparation Ingredients:
- 1 cooking spray
Instructions
- Preheat your oven to 350°F and coat a 2-quart baking dish with cooking spray so nothing sticks.
- Grab 2 medium zucchinis and shred them into a large mixing bowl. Chop 1 whole onion and add it to the zucchini.
- Crack 2 large eggs into the bowl and beat them lightly. Sprinkle in ½ teaspoon salt and ¼ teaspoon black pepper.
- Pour the entire 8.5-ounce package of dry corn muffin mix into the bowl. Stir everything until completely blended.
- Add 6 ounces of shredded cheddar cheese to the mixture and fold gently until cheese is evenly distributed.
- Transfer the entire mixture into the prepared baking dish. Use a spatula to spread it evenly across the surface.
- Scatter the remaining 2 ounces of cheddar cheese on top of the casserole for an extra cheesy layer.
- Slide the dish into the preheated 350°F oven and bake for 60 minutes until the top turns golden brown.
- Remove the casserole from the oven and let it rest for 10 minutes before serving to help it set properly.
Notes
- Squeeze excess moisture from shredded zucchini using a clean kitchen towel to prevent a watery casserole.
- For a gluten-free version, swap corn muffin mix with a gluten-free alternative and check all ingredient labels carefully.
- Fresh zucchini works best, but frozen can be used if thawed and thoroughly drained to remove excess water.
- Add extra flavor by mixing in diced jalapeños or green chiles for a spicy kick that complements the cheesy cornbread base.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 90 mg