Cornbread Zucchini Casserole

Cornbread Zucchini Casserole

from bowl-me-over.com
75 min
9 servings

This tender cornbread recipe is the perfect sidedish for many meals!

Ingredients

  • 3 cups shredded zucchini
  • 1/2 teaspoon salt
  • 1/2 cup yellow onion (diced)
  • 2 large eggs
  • 8 ounce package Jiffy Cornbread Mix
  • 1 teaspoon Montreal Steak Seasoning
  • 2 cups shredded cheddar cheese (divided)

Directions

  1. 1

    Grate zucchini, and place in a colander. Sprinkle the zucchini with 1/2 teaspoon salt. Allow to drain for 30 minutes. After 30 minutes squeeze water out of the zucchini.

  2. 2

    Preheat the oven to 350 degrees. Spray a 7x10 pan with non-stick cooking spray.

  3. 3

    Place zucchini on paper towels and squeeze to remove additional water.

  4. 4

    Add the Jiffy Corn Mix, shredded zucchini, onion, eggs, seasoning, and 1 1/2 cups shredded cheese to a large bowl. Mix to combine.

  5. 5

    Spoon into the prepared casserole dish. Top with remaining shredded cheese.

  6. 6

    Bake uncovered in preheated oven for 30-40 minutes or until a toothpick inserted into the center comes out cleanly.

  7. 7

    Cool for 10 minutes. Slice and enjoy!