Zucchini Cornbread Casserole Recipe - Allrecipes.com
Zucchini Cornbread Casserole Recipe
  • READY IN hrs

Zucchini Cornbread Casserole

Recipe by  

"A delicious and easy to prepare side dish casserole loved by everyone in the family. "

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 15 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  2. 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.
  3. Bake in a preheated oven for 60 minutes.
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Reviews More Reviews

Most Helpful Positive Review
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!!

 
Most Helpful Critical Review
Jul 24, 2003

Good recipe with ingredients that are readily on hand. My teenagers even ate it.

 
Mar 05, 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!

 
Nov 03, 2010

Great recipe and good use of zucchini! Light, fluffy, excellent cornbread! Company loved it!!! Update: You must drain the zucchini... lightly salt the zucchini and let sit for 15 min minimally to weep the zucchini. Press out any remaining water before adding it to your mix. Additions you can add to enhance the flavor: grilled corn off the cob, diced sweet red pepper, green ortega chili's, onion, or any type of spicy cheese.

 
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.

 
Jan 05, 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.

 
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.

 
Jan 08, 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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Nutrition

  • Calories
  • 261 kcal
  • 13%
  • Carbohydrates
  • 23.4 g
  • 8%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 13.6 g
  • 21%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 11.9 g
  • 24%
  • Sodium
  • 820 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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