Reviewed: Jul. 20, 2008

I used 4 eggs and an extra 1/2c. corn meal miffin mix. I baked it at 375 for about 40 mins. Very moist. Very good. It kind of tastes like Long John Silver's hush puppies. Next time I might deep fry the dough to make fritters.

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ReneeBJC

Cooking Level: Intermediate

Home Town: South Bend, Indiana, USA

Living In: Edwardsburg, Michigan, USA

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Reviewed: Jul. 15, 2008

Let's start off with saying I CANNOT COOK. However, even I was able to cook this... and it came out really well!!! I took others' advice and sauteed 1/2c onion w/garlic to soften it all up and I used sharp cheddar cheese, sprinkling only 1/4th of it on top (mixing the rest in) before cooking it. THIS RECIPE IS FAIL-PROOF!!!!

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contoocooknh

Cooking Level: Beginning

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Reviewed: Jul. 3, 2008

Was pleasantly surpised at how good this was. After reading reviews; I did microwave the onion for about 25 seconds to soften it. I usually prefer to do a recipe as written once and then change for our taste. But wouldn't change a thing about this one. This is a real keeper for that bumper crop of zucchini.

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Shirley

Cooking Level: Intermediate

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Reviewed: Jun. 25, 2008

Great recipe. I followed some of the suggestions of other users such as browning the onions/garlic to soften them up, and added a bit more cheese and added one shredded carrot for color. The casserole was initially runny when I took it out of the oven after 60 minutes, however, once it cooled off it firmed up very nicely and turned out delicious!

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MrsDiaz

Cooking Level: Beginning

Living In: Eagle Rock, California, USA

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Reviewed: Jun. 23, 2008

What a great starter recipe. I used 3 cups of zucchini, 1 cup of frozen corn. I also added 1 clove of garlic (I softened the garlic and onion in a little butter before adding to the mix), I added 8 oz of sour cream, cubed 1/2 a smoked sausage link and browned it in a skillet to cook out some of the grease, and to get a good carmalization, and added that to the mix also, used 16 oz of cheese, half in the mix and half on top (I topped it with the cheese after it cooked for about 20 minutes). After all those changes, it was a little thick (imagine that!!), so I added a little milk (not sure how much, just to get it to loosen a bit). I cooked it for the recommended amount of time, and it came out fabulous. With the meat inside, this was definetly the main course. Served with salad. Wonderful!!

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smylpurty

Cooking Level: Expert

Home Town: Peru, Indiana, USA

Living In: Denver, Colorado, USA

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Reviewed: Jun. 15, 2008

Great easy & quick recipe. Thought it would be a little on the bland side, so I added some garlic. I also softened the onions in the microwave first. Everyone loved it and requested it many more times.

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DLVMommy

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Highland, California, USA

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Reviewed: Jun. 12, 2008

Very good recipe! Changes I made: I finely chopped my zucchini and had it lay out on paper towels for an hour, I added Rosemary, and also added 6 slices of chopped bacon on top of the casserole with the cheese topping. My husband loved this and was excited thinking it would be an amazing side dish on Thanksgiving.

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carleezank

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: May 9, 2008

I made this dish a few months back for a buffet style military luncheon (we sure love to eat!) and the casserole dish was empty before I made my way through the line! Thanks for a great recipe.

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feedinanarmy

Cooking Level: Beginning

Living In: Fort Benning, Georgia, USA

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Reviewed: Apr. 8, 2008

This recipe was a lot more rich than i expected. I followed some reviewers' suggestions and let the zucchini sit w/ a little salt for about an hour and then squeezed the extra water out. I also decided to add shredded carrot in place of half the zucchini - this turned out GREAT! I used sharp cheddar and the flavor complemented the cornbread nicely.

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tonigm

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Reviewed: Mar. 6, 2008

This was too bland for my taste. Perhaps my measurments were off, or I didn't use a decent corn muffin mix... (i used the jiffy, yuk) I just think the recipe needs more flavor.

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Mantidae

Cooking Level: Intermediate

Home Town: Franklin, Pennsylvania, USA

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Reviewed: 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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P.Smith

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Feb. 25, 2008

I tried this recipe based on my daughter's recommendation, but I was skeptical about its appeal. It was wonderful! I made it twice last week--once for a big dinner party and the response was unanimous--even my picky, 26-year-old son thought it was yummy.

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Georgia Peach

Cooking Level: Expert

Living In: Marietta, Georgia, USA

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Reviewed: Feb. 18, 2008

Fast, easy, tasty.....yum!

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tank5801

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Reviewed: 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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sarah

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Reviewed: Feb. 5, 2008

I thought this was yummy. I love onions but I thin he next time I make this I won't be adding them. Somehow they clash with the texture and sweetness of the bread.

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BloodyMaryMorning

Cooking Level: Expert

Home Town: Waterloo, Iowa, USA

Living In: Cedar Falls, Iowa, USA

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Reviewed: Jan. 18, 2008

I normally don't take the time to rate the recipes I find here, but this was too good not to rate. I have made it as stated above, and I have varied it using ricotta or parmesan cheese (which I mix in with everything else instead of holding some back to put on the top). I also tried it using half shredded carrots/half zucchini. I always use red onion, though, and the combination of the 2-3 three colors makes a very pretty presentation (which you don't get if you sprinkle the top with cheese.)

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Caye

Cooking Level: Expert

Home Town: Marietta, Georgia, USA

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Reviewed: Jan. 15, 2008

I simply added two boxes of cornbread (and doubled the eggs, etc. also), but left the amount of zucchini the same. It was delicious.

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rsmith

Cooking Level: Expert

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Reviewed: Jan. 12, 2008

The Best Casserole Ever! I've made this many times and it always gets raves. It is even better with left over cubes of ham in it.

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L. Adams

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Round Rock, Texas, USA

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Reviewed: 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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Hayden

Cooking Level: Intermediate

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Reviewed: Jan. 8, 2008

This is my favorite way to use Zucchini! I love any type of squash but my family usually won't even try it. This is the exception! I made this exactly as written except I squeezed the water out of zucchini as others suggested. I also cut back on the amount on onions and slightly sauteed them before adding to the rest of mixture. Turned out beautifully! I will make this again and again! Thanks for sharing!

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Woodstock42

Cooking Level: Intermediate

Home Town: Greeley, Colorado, USA

Living In: Elizabethtown, Kentucky, USA

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Zucchini Cornbread Casserole

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