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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Cornbread Zucchini Casserole Recipe

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This recipe for Cornbread Zucchini Casserole is from Kathy's Cookbook, 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 shredded zucchini
½ teaspoon salt
½ cup yellow onion diced
2 large eggs
8 ounce package Jiffy Cornbread Mix
1 teaspoon Montreal Steak Seasoning
2 cups shredded cheddar cheese divided
Directions:
Directions:
Grate zucchini, and place in a colander. Sprinkle the zucchini with ½ teaspoon salt. Allow to drain for 30 minutes. After 30 minutes squeeze water out of the zucchini.

Preheat the oven to 350 degrees. Spray a 7x10 pan with non-stick cooking spray.
Place zucchini on paper towels and squeeze to remove additional water.

Add the Jiffy Corn Mix, shredded zucchini, onion, eggs, seasoning, and 1 ½ cups shredded cheese to a large bowl. Mix to combine.

Spoon into the prepared casserole dish. Top with remaining shredded cheese.
Bake uncovered in preheated oven for 30-40 minutes or until a toothpick inserted into the center comes out cleanly.

Cool for 10 minutes.
Personal Notes:
Personal Notes:
It's a quick and easy casserole to make with summer squash when you have an abundance of zucchini in your garden.

Make sure you squeeze as much liquid out of the zucchini as possible before adding it to the casserole. This will help ensure your cornbread casserole has a nice texture and isn't a soggy mess.

If you don't have Montreal Steak Seasoning, use whichever seasoning blend is your favorite.

Be sure to spray your casserole dish well with nonstick cooking spray,

 

 

 

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