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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Zucchini Cornbread Casserole Recipe

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This recipe for Zucchini Cornbread Casserole is from Williams Reunion Cookbook 2016, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. shredded zucchini
1- 8.5 oz. box Jiffy corn muffin mix
2 eggs
1/2 tsp. salt
1/4 tsp. pepper
1 onion chopped
8 oz. shredded cheddar cheese - I use 16 oz. to make it more moist
Directions:
Directions:
Preheat oven to 350º. Butter casserole dish. Mix all ingredients together. Save a little cheese for the top. Bake for 60 minutes.
Personal Notes:
Personal Notes:
We have this dish a lot because our garden produces a bunch of zucchini.

 

 

 

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