Zucchini Cornbread Casserole
You are going to love this cheesy and moist zucchini cornbread casserole! It's packed with fresh zucchini and savory cheddar cheese, making it the perfect easy side dish for any meal. Your whole family will ask for this one again and again.
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 and Drain: First, grate zucchini and place it in a colander. Sprinkle it with salt and let it sit for 30 minutes. Then, squeeze out all the extra water.
- Preheat Oven: Turn your oven on to 350°F. Make sure to generously spray your 7x10 or 9x9 inch baking dish so nothing sticks.
- Combine Ingredients: In a large bowl, mix together the dry zucchini, diced onion, large eggs, the Jiffy cornbread mix, Montreal steak seasoning, and shredded cheddar cheese.
- Assemble Casserole: Spoon your mixture into the pan you sprayed and spread it out evenly. Sprinkle the last ½ cup of shredded cheese on top.
- Bake to Perfection: Bake your casserole with no cover for 30-40 minutes. It's done when a toothpick you stick in the middle comes out clean.
- Cool and Serve: Let the casserole cool down for about 10 minutes before you slice it up and serve it warm. ENJOY!
Notes
- Make sure you measure the zucchini before you drain the water from it.
- Squeezing the zucchini really dry is the secret to a perfect casserole.
- Your baking time might change a little if you use a 9x9 inch pan.
- I think shredding your own cheese works best because it melts so smoothly.
- You can keep leftovers in the fridge for up to three days in a covered container.