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–+ servings
Cornbread Zucchini Casserole in baking dish with serving spoon.
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Cornbread Zucchini Casserole

This tender cornbread recipe is the perfect sidedish for many meals!
Course Vegetables and Side Dishes
Cuisine American
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 9 servings
Calories 241kcal
Author Deb Clark

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

Instructions

  • 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. Slice and enjoy!

Notes

**Note the three cups of shredded zucchini is measured before the water is drained.
I used a 7x10 inch staub pan. If you'd prefer use a 9x9 pan. If you do, please note the baking time. 

Nutrition

Calories: 241kcal | Carbohydrates: 22g | Protein: 10g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 67mg | Sodium: 522mg | Potassium: 284mg | Fiber: 3g | Sugar: 8g | Vitamin A: 504IU | Vitamin C: 15mg | Calcium: 215mg | Iron: 1mg