Description
This Zucchini Cornbread Casserole is a comforting and savory dish that combines shredded zucchini, corn muffin mix, and sharp Cheddar cheese for a moist, flavorful bake. Perfect as a side or light main course, it offers a delightful way to enjoy fresh summer vegetables wrapped in a golden, cheesy crust.
Ingredients
Scale
Vegetables
- 4 cups shredded zucchini
- 1 onion, chopped
Dry Ingredients
- 1 (8.5 oz) package dry corn muffin mix
- ½ tsp salt
- ¼ tsp black pepper
Other Ingredients
- 2 large eggs, beaten
- 8 oz shredded Cheddar cheese
- Cooking spray (for greasing)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a baking dish with cooking spray to prevent sticking and ensure even baking.
- Drain Zucchini: Using a clean towel, firmly squeeze the shredded zucchini to remove excess moisture. This step is crucial to avoid a soggy casserole.
- Mix Ingredients: In a large bowl, combine the drained zucchini, chopped onion, corn muffin mix, beaten eggs, salt, pepper, and shredded Cheddar cheese. Stir gently until all ingredients are just combined, being careful not to overmix.
- Transfer to Baking Dish: Pour the mixture evenly into the prepared baking dish. Use a spatula to smooth the top for even baking.
- Bake the Casserole: Place the dish in the preheated oven and bake for 35 to 40 minutes, or until the top is golden brown and the center is set.
- Cool and Serve: Once baked, allow the casserole to cool slightly before serving to help it firm up and enhance the flavors.
Notes
- Be sure to squeeze out as much liquid from the zucchini as possible for the best texture.
- Use a sharp Cheddar cheese for a nice balance of flavor.
- This casserole pairs wonderfully with grilled meats or a fresh salad.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- You can add herbs like thyme or parsley for extra flavor if desired.