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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Zucchini Cornbread Casserole Recipe

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This recipe for Zucchini Cornbread Casserole is from Mamaw's 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:  
3½ Cups shredded zucchini, well drained
16 oz. shredded cheddar cheese, divided
1 tsp. garlic powder
1 tsp. salt
1 (8.5oz) box corn muffin mix
1 white onion, chopped
1 cup frozen corn, thawed
1 tsp. pepper
Directions:
Directions:
Preheat oven to 350º and lightly grease a 8 by 8 in baking dish
In a large bowl, mix together the zucchini, onion, half the cheese, corn, egg and spices
Slowly mix in the corn muffin mix until fully combined
Transfer mixture to the prepared baking dish
After cooking for 30 mins, top with remaining cheese.
Bake an additional 20-25 mins or until cooked through the center and golden on top.
Serve Warm.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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