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Cheesy zucchini cornbread casserole Recipe

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This recipe for Cheesy zucchini cornbread casserole is from Phila and Kelly's Family Cookbook Project, 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:  
3 cups zucchini , shredded
3/4 cup onion, diced
2 eggs, beaten
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon seasoned salt
1/2 teaspoon black pepper
1/4 teaspoon dried thyme
1 package (8.5 oz) Jiffy corn muffin mix
12 ounces sharp cheddar cheese, shredded (4 ounces reserved for top)
Directions:
Directions:
Preheat oven to 350° degrees. Spray 8x8 square baking pan with non-stick cooking spray. Set aside.

For Shredded zucchini: Place shredded zucchini in a colander. Sprinkle with a small amount of salt (1/2 teaspoon). Leave for 30 minutes, press firmly into the colander to remove liquid. If zucchini still feels very wet, pour onto paper towels and squeeze out excess liquid.
In a large bowl combine together prepared zucchini and onion, add beaten eggs and mix. Add in Jiffy Corn Muffin Mix and seasonings. Thoroughly combine. Add in 8 ounces of the shredded cheese, stir to mix. Spread into prepared pan. Top with reserved cheese. Bake for 45-50 minutes until golden brown.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hr and 30 minutes.

 

 

 

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