Zucchini Cornbread Casserole recipe
All Recipes Best Recipe Side Dish Vegetables Squash Summer SquashIngredients
- 4 cups shredded zucchini 1 onion, chopped 2 eggs, beaten 1 (8.5 ounce) package dry corn muffin mix ½ teaspoon salt ¼ teaspoon ground black pepper 8 ounces Cheddar cheese, shredded
Nutrition Info
- 261.3 caloriescarbohydrate: 23.4 gcholesterol: 77 mgfat: 13.6 gfiber: 1.2 gprotein: 11.9 gsaturatedFat: 7 gservingSize: -sodium: 820.5 mgsugar: 5.3 gtransFat: : -unsaturatedFat: : -
Directions Zucchini Cornbread Casserole
Directions
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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.