Zucchini Cornbread Casserole

Why Make This Recipe

This zucchini cornbread casserole is a great way to use up fresh zucchini from your garden or the store. It’s tasty, easy to make, and perfect for family meals. The mix of cornbread and cheese gives it a comforting, home-cooked flavor everyone loves.

It’s a one-dish meal that you can enjoy on its own or serve as a side dish. It goes well with meats like chicken, pork, or even a simple salad. Plus, it’s a good way to get some veggies into your meal in a fun and delicious way.

This recipe is also easy to prepare ahead of time. You can make it in the morning and just pop it in the oven when you’re ready to eat. It’s a simple and smart meal idea that fits into busy schedules.

How to Make Zucchini Cornbread Casserole

Ingredients:

• 1 package Jiffy corn muffin mix
• 3 cups shredded zucchini
• 1 cup shredded cheddar cheese
• 1/2 cup chopped onion
• 2 eggs, beaten
• Salt and pepper to taste
• 1/4 cup oil or melted butter

Directions:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, mix the eggs, oil or melted butter, and Jiffy mix until combined.
3. Add the shredded zucchini, chopped onion, and shredded cheese.
4. Add salt and pepper to taste.
5. Stir everything together until well mixed.
6. Pour the mixture into a greased baking dish.
7. Bake for 45 to 50 minutes, or until golden brown on top and set in the middle.
8. Let it cool a few minutes before serving.