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zucchini cornbread casserole

jlowery55 avatar
Recipe by
Joyce Lowery
@jlowery55
Sterlington, LA

A different way to use those zucchini squash.

►
yield 6 serving(s)
prep time 20 Min
cook time 55 Min
method Bake

Ingredients For zucchini cornbread casserole

  • 4 c
    shredded zucchini
  • 1 md
    onion, chopped
  • 2
    eggs, beaten
  • 1/4 c
    sour cream
  • 1 pkg
    jiffy corn muffin mix
  • 1/2 tsp
    minced garlic
  • 1/2 tsp
    salt
  • 1/2 tsp
    black pepper
  • 8 oz
    shredded cheddar cheese

How To Make zucchini cornbread casserole

  • 1
    Preheat oven to 350 degrees. Grease a 2 quart casserole dish. In a colander place the grated zucchinni and sprinkle with salt. Allow to set for one hour, then pat with paper towel all liquid out of the zucchini before using.
  • 2
    In a large bowl mix together remaining ingredients except cheese. Stir in 4 ounces of cheese. Spread in a greased 2 quart casserole dish; top with remaining 4 ounces of cheese. Bake in the preheated oven for 50 - 60 minutes.
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