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Zucchini Cornbread Casserole
SUBMITTED BY:
Diana S.
PHOTO BY:
WANDA
"A delicious and easy to prepare side dish casserole loved by everyone in the family. "
RECIPE RATING:
Read Reviews
(112)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
1 Hr
READY IN
1 Hr 15 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 cups shredded zucchini
1 onion, chopped
2 eggs, beaten
1 (8.5 ounce) package dry corn muffin mix
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces Cheddar cheese, shredded
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.
Bake in a preheated oven for 60 minutes.
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REVIEWS
Reviewed on Oct. 29, 2006 by joraz1098
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joraz1098
Oct. 29, 2006
I have made this recipe two times. The first - per the instructions. It was way to wet, but good flavor. The second time I grated the zucchini and lightly salted it and put it in a collander for about an hour. I squeezed the zucchini at the end of that time before adding it to the recipe. (I had over a cup of liquid!) I also added all the cheese to the mix instead of using half for the top. Now it was great!!
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64 users found this review helpful
I have made this recipe two times. The first - per the instructions. It was way to wet, but...
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Reviewed on Jan. 5, 2007 by AVERYBIRD
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AVERYBIRD
Jan. 5, 2007
This recipe was very good, similar to a quiche in flavor and texture. Next time I will try addding bacon and spinach to the mix. It would also be good with Monterey Jack cheese. My suggestions would be: use 1/2-3/4 cup diced onion; be sure to squeeze the water from the grated zucchini before adding (perhaps this is why people are getting gooey results?); add all the cheese except 3/4 cup for topping; and finally wait until the last 15 minutes to add the cheese. I also covered this with tin foil until the end so it would not scorch the top. Will make again, it was very easy.
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29 users found this review helpful
This recipe was very good, similar to a quiche in flavor and texture. Next time I will try...
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Reviewed on Mar. 5, 2008 by
P.Smith
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P.Smith
Mar. 5, 2008
The first time I made this it tasted like a zucchini pound cake! I never knew packaged cornbread mix had sugar in it. Why would anybody do that? The next time I made it using a mix that didn't have sugar in it (Shawnee Mills) and it was great! Added a teaspoon of dried basil and a teaspoon of minced garlic. I also covered the dish with aluminum foil, baked for 45 minutes, then removed the foil and baked for 15 minutes more. A 5 star recipe that is highly recommended once you get rid of the sugar!
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27 users found this review helpful
The first time I made this it tasted like a zucchini pound cake! I never knew packaged...
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Reviewed on Aug. 24, 2007 by MAMABEAT
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MAMABEAT
Aug. 24, 2007
This was a really tasty and useful recipe for the zucchini windfall of the summer garden. Has anyone tried to freeze it? It's a great side, but I liked it as a breakfast item. I followed the recipe except for two things. I added 1 clove of garlic - chopped fine, and I didn't ust a bag of muffin mix. I used 1/2c cornmeal + 1/2c of AP flour + 1tsp baking powder. It was really good & no preservatives. Next time, I'm going to add 1/2c corn kernels.
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18 users found this review helpful
This was a really tasty and useful recipe for the zucchini windfall of the summer garden. Has...
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Reviewed on Jul. 22, 2008 by
WINNONA
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WINNONA
Jul. 22, 2008
5/31 made it again. This time subbed SHARP cheddar, 3 green onions and yellow squash 3 cups only, no zuke nor salt nor pepper. Added 1/3 cup heavy cream. Family raved about the changes. Otherwise first time: Good zucchini spoonbread. omitted the basil and it tasted great. Maybe could shorten the baking time because the cheese was so done it created a crust. UPDATE: make a day ahead with changes, heat oven to 350 to warm, cut into squares, arrange in bigger pan uncovered, heat for 30 minutes. Tastes like they have been FRIED!!! omg! Wedding reception guests fought over them.
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13 users found this review helpful
5/31 made it again. This time subbed SHARP cheddar, 3 green onions and yellow squash 3 cups...
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Reviewed on Feb. 13, 2008 by sarah
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sarah
Feb. 13, 2008
Very good...think it could be a great alternative to stuffing during the holidays. A few alterations: -add a bit of garlic powder -add 1/2 of a diced red pepper (yummy addition while adding come color) -use a sweet vidalia onion instead of regular white...I feel like it complements the sweetness of the cornbread. -I put probably 6 of the 8 oz of cheese into the mixture (definitely more than half) -I cooked it in a 2 1/2 quart baking dish, which I think allowed it to cook more evently (no mush). Unique and very good...I'll definitely make again. Thank you! :-)
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10 users found this review helpful
Very good...think it could be a great alternative to stuffing during the holidays. A few...
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Reviewed on Jan. 8, 2008 by
Hayden
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Hayden
Jan. 8, 2008
Awesome with a few modifications. Sliced the squash, and salted it, then laid it out on paper towels to dry out. I used half an onion (and will probably use less next time as I'm not a big onion person), doubled the cheese and mixed in with the rest of the ingredients, added 8oz of sour cream. Baked covered at 350 for an hour, and then broiled for about 10 minutes to make it a little more crisp. Next time I will try a ritz cracker topping.
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10 users found this review helpful
Awesome with a few modifications. Sliced the squash, and salted it, then laid it out on paper...
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Reviewed on May 22, 2007 by Traci
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Traci
May 22, 2007
Wow this came out soooo great - unexpectedly! Very much like a quiche with a lightly sweet taste to it if you use the jiffy corn bread mix.
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10 users found this review helpful
Wow this came out soooo great - unexpectedly! Very much like a quiche with a lightly sweet...
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Reviewed on Mar. 9, 2005 by REBECITA
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REBECITA
Mar. 9, 2005
This recipe came out great! Easy and tasty. Using a combination of yellow squash and zucchini made it prettier, and next time I will add in some red bell pepper as well. I agree that it didn't take 60 minutes, and I would recommend waiting to add the cheese on top until it is almost done baking.
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8 users found this review helpful
This recipe came out great! Easy and tasty. Using a combination of yellow squash and zucchini...
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Reviewed on Jul. 24, 2003 by HALLIJ
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HALLIJ
Jul. 24, 2003
Good recipe with ingredients that are readily on hand. My teenagers even ate it.
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6 users found this review helpful
Good recipe with ingredients that are readily on hand. My teenagers even ate it.