Description
This dish reminds me of backyard potlucks where Grandma always brought something bubbling and golden. With sweet cornbread, tender zucchini, and melty cheese, this casserole is pure comfort in a dish. It’s the perfect way to use garden-fresh zucchini and bring a little sunshine to your table—whether it’s a holiday or just a Tuesday.
Ingredients
Cooking spray
4 cups shredded zucchini
1 onion, chopped
1 (8.5 oz) package dry corn muffin mix
2 large eggs, beaten
½ tsp salt
¼ tsp ground black pepper
8 oz Cheddar cheese, shredded
Instructions
Preheat Oven: Set to 350°F. Lightly coat a 2-quart baking dish with cooking spray.
Prep Zucchini: Squeeze out excess moisture from shredded zucchini using a clean towel.
Mix Ingredients: In a large bowl, combine zucchini, onion, corn muffin mix, eggs, salt, pepper, and ¾ of the cheese. Mix until well combined.
Assemble: Pour mixture into prepared dish. Top with remaining cheese.
Bake: Bake for 55–60 minutes, or until golden and set in the middle.
Cool & Serve: Let rest 5 minutes before slicing and serving.
Notes
Warm, cheesy, and packed with veggies—this is the kind of casserole that keeps everyone coming back for seconds.
- Prep Time: 15 minutes
- Cook Time: 60 mins
Nutrition
- Calories: 220 per serving
- Sugar: 3g per serving
- Sodium: 420mg per serving
- Fat: 12g per serving
- Saturated Fat: 6g per serving
- Carbohydrates: 18g per serving
- Fiber: 1g per serving
- Protein: 9g per serving