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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Zucchini Cornbread Casserole Recipe

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This recipe for Zucchini Cornbread Casserole is from My Favorite Recipes, 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 1/2 cups shredded zucchini, thoroughly drained
1 onion, finely diced
16 oz. shredded cheese
1 cup thawed frozen corn, I use the whole bag
2 large eggs
1 tsp. garlic powder
1 tsp. cumin
1 tsp. salt
1 package 8.5 oz. of corn muffin mix (Jiffy)
Directions:
Directions:
1. Preheat the over to 350ºF. Prepare an 8x8 inch baking dish by greasing it with
non-stick spray or butter.
2. In a bowl mix together the shredded zucchini, onion, half the cheese, corn, eggs,
and spices and mix until well combined.
3. Gradually add the corn muffin mix to the vegetable mix and stir until well combined.
4. Transfer the mixture into the greased pan. Sprinkle the remaining cheese on top.
5. Bake for 50-55 minutes until the mixture is set and golden brown on top.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is my favorite thing to eat on a Sunday.

 

 

 

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