Description
This zucchini cornbread casserole is a savory, moist, and delicious side dish perfect for using up garden zucchini. It’s quick to make, loved by families, and pairs well with many main courses.
Ingredients
Scale
- 3 cups shredded zucchini
- 1/2 teaspoon salt
- 1/2 cup diced yellow onion
- 2 large eggs
- 1 (8-ounce) package Jiffy Cornbread Mix
- 1 teaspoon Montreal Steak Seasoning
- 2 cups shredded cheddar cheese, divided
Instructions
- Grate zucchini and place it in a colander. Sprinkle with salt and let sit for 30 minutes. Squeeze out excess water.
- Preheat oven to 350°F. Generously spray a 7×10 or 9×9 inch baking dish.
- In a large bowl, combine the drained zucchini, diced onion, eggs, cornbread mix, Montreal steak seasoning, and 1.5 cups of cheddar cheese.
- Spoon the mixture into the prepared baking dish and spread evenly.
- Sprinkle the remaining 0.5 cups of cheddar cheese on top.
- Bake uncovered for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the casserole cool for 10 minutes before slicing and serving warm.
Notes
- Measure zucchini before draining.
- Squeeze zucchini very dry for best texture.
- Baking time may vary slightly with different pan sizes.
- Shredding your own cheese provides superior melting.
- Leftovers can be stored in a covered container in the refrigerator for up to three days.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 245 kcal