zucchini cornbread casserole
A different way to use those zucchini squash.
No Image
prep time
20 Min
cook time
55 Min
method
Bake
yield
6 serving(s)
Ingredients
- 4 cups shredded zucchini
- 1 medium onion, chopped
- 2 - eggs, beaten
- 1/4 cup sour cream
- 1 package jiffy corn muffin mix
- 1/2 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces shredded cheddar cheese
How To Make zucchini cornbread casserole
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Step 1Preheat 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.
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Step 2In 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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