Cheesy Zucchini Cornbread Casserole
This recipe combines the warmth of traditional cornbread with the freshness of zucchini, creating a dish that's both comforting and refreshing. The savory cheddar cheese adds a creamy richness, making each bite irresistible. Perfect for gatherings or weeknight dinners, this casserole is sure to become a family favorite.
Ingredients
- 1 large zucchini about 225 grams or 0.5 lb, grated
- 1/2 teaspoon salt
- 1/4 medium onion diced
- 4 oz. 113 grams cheddar cheese, shredded
- 1 box 8 oz. or 226 grams corn muffin mix
- 1 egg
- 1/3 cup 80 ml milk
Instructions
- Grate the zucchini into a colander and sprinkle with salt. Let it sit for at least 30 minutes to drain excess moisture. Squeeze out any remaining moisture from the zucchini.
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine the grated zucchini, diced onion, 2/3 of the shredded cheddar cheese, corn muffin mix, egg, and milk. Stir until well combined, being careful not to overmix.
- Pour the mixture into an 8x8-inch baking pan.
- Sprinkle the remaining shredded cheddar cheese on top of the mixture.
- Bake for 25 to 30 minutes, or until the cornbread is cooked through and the cheese is golden brown.
- Allow the casserole to cool in the pan for 30 minutes before slicing and serving.
