Zucchini Cornbread Casserole

Zucchini Cornbread Casserole Recipe

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Joyce Lowery


A different way to use those zucchini squash.


☆☆☆☆☆ 0 votes

20 Min
55 Min


  • 4 c
    shredded zucchini
  • 1 medium
    onion, chopped
  • 2
    eggs, beaten
  • 1/4 c
    sour cream
  • 1 pkg
    jiffy corn muffin mix
  • 1/2 tsp
    minced garlic
  • 1/2 tsp
  • 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.

Printable Recipe Card

About Zucchini Cornbread Casserole

Course/Dish: Savory Breads
Main Ingredient: Vegetable
Regional Style: Southern

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