Click for Cookbook LOGIN
"If you ate pasta and antipasto, would you still be hungry?"--Unknown

Zucchini Cornbread Casserole Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Zucchini Cornbread Casserole is from No Empty Plates, 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 onion, chopped
2 eggs, beaten
1 (8.5 oz) package dry corn muffin mix
1/2 t salt
1/4 t ground black pepper
8 oz Cheddar cheese, shredded
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hr 15 min

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

14W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!