Cheesy Zucchini Cornbread Casserole

Another different way to use an excess of zucchini. It's somewhere between a quick bread and a casserole -- serve it as a side dish or as a bread. Good for breakfast, too.

Cheesy Zucchini Cornbread Casserole
3 cups shredded zucchini
1 onion, thinly sliced and diced
2 eggs, beaten
1 pkg. (8.5 oz) Jiffy corn muffin mix
1 1/2 teaspoons minced garlic
1 teaspoon dried Italian seasoning
1/2 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon dried dill weed
12 oz. shredded sharp cheddar cheese (4 oz. reserved for top)      
  1. Spray a 9x12”( 2-quart capacity) baking dish and preheat oven to 350°.
  2. In a large bowl mix all ingredients except the 4 oz. of reserved cheese.
  3.  Evenly spread into casserole dish and top with reserved cheese. Top with remaining 4 oz. of cheese. 
  4. Bake in a preheated oven for 50 to 60 minutes or until toothpick inserted in center comes out clean.
Recipe without photos . . .
Cheesy Zucchini Cornbread Casserole
3 cups shredded zucchini
1 onion, thinly sliced and diced
2 eggs, beaten
1 pkg. (8.5 oz) Jiffy corn muffin mix
1 1/2 teaspoons minced garlic
1 teaspoon dried Italian seasoning
1/2 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon dried dill weed
12 oz. shredded sharp cheddar cheese (4 oz. reserved for top)      
  1. Spray a 9x12”( 2-quart capacity) baking dish and preheat oven to 350°.
  2. In a large bowl mix all ingredients except the 4 oz. of reserved cheese. Evenly spread into casserole dish and top with reserved cheese. 
  3. Top with remaining 4 oz. of cheese.
  4. Bake in a preheated oven for 50 to 60 minutes or until toothpick inserted in center comes out clean.

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