Zucchini Cornbread Casserole


Shredded zucchini baked with onions, corn muffin mix, and cheddar cheese.

Modified from: Zucchini Cornbread Casserole

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1 h 15 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  • Prep

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  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, oil, muffin mix/cornbread recipe, salt and pepper. Stir in the cheese and bacon, reserving some for the top if you'd like. Spread this mixture into a greased 2 quart casserole dish; top with remaining cheese and bacon.
  3. Bake in a preheated oven for 60 minutes.
  4. Note: Do not add milk or other liquid other than the eggs, the zucchini supplies enough.


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