Zucchini Cornbread Casserole

This cornbread zucchini casserole features shredded squash baked with onion, corn muffin mix, and Cheddar cheese for a yummy, comforting side dish.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 245 Calories

Ingredients

• 2 eggs, beaten
• 1 onion, chopped
• 1 (8.5 ounce) package dry corn muffin mix
• 8 ounces Cheddar cheese, shredded
• cooking spray
• 4 cups shredded zucchini
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon salt

Recipe Instructions

Step 1

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

Step 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.

Step 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.