Zucchini Cornbread Casserole
How to Make Zucchini Cornbread Casserole
- 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.
- 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.
- Bake 25 minutes or until edges are golden brown and knife inserted in center comes out clean.
- Let set for 5 minutes before serving