Zucchini Cornbread Casserole

1
SK H

By
@Soos

This recipe is not for those on a diet but it is so good. And the good part when you have all those zucchini's in your garden that you don't know what to do with...here is an idea.

Rating:

★★★★☆ 2 votes

Comments:
Serves:
8
Prep:
20 Min
Cook:
25 Min

Ingredients

  • 3 c
    shredded zucchini(about 3 medium sized)
  • 3 medium
    eggs
  • 1 c
    cup of sour cream
  • 1 c
    grated cheddar cheese
  • 1/2 c
    chopped onion
  • 1/2 c
    melted butter
  • 1 1/2 c
    cornmeal
  • 1/4 tsp
    salt

How to Make Zucchini Cornbread Casserole

Step-by-Step

  1. Heat oven to 400°F. Spray 1 1/2-quart gratin or baking dish with nonstick cooking spray. Place zucchini in large strainer set over bowl; let stand 10 minutes. Press or squeeze zucchini to remove excess liquid.
  2. In large bowl, whisk eggs until blended. Add sour cream, cheese, onion, butter and salt; stir until combined. Stir in zucchini and cornmeal until blended. Pour into gratin dish.
  3. Bake 25 minutes or until edges are golden brown and knife inserted in center comes out clean.
  4. Let set for 5 minutes before serving

Printable Recipe Card

About Zucchini Cornbread Casserole

Course/Dish: Vegetables




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