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.
Instructions
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1
{'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish with cooking spray.'}
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2
{'id': 'step_1', 'step': 2, 'text': '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.'}
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3
{'id': 'step_2', 'step': 3, 'text': 'Bake in the preheated oven until the top is lightly browned and a toothpick inserted into the center comes out clean, about 60 minutes.'}
Nutrition Facts
Per serving (8 servings total)