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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.
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Prep Time 5 minutes
Cook Time 25 minutes
Servings: 8
Calories: 66
Ingredients Method

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

Method
 

  1. 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.
  2. Preheat the oven to 400°F (200°C).
  3. 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.
  4. Pour the mixture into an 8x8-inch baking pan.
  5. Sprinkle the remaining shredded cheddar cheese on top of the mixture.
  6. Bake for 25 to 30 minutes, or until the cornbread is cooked through and the cheese is golden brown.
  7. Allow the casserole to cool in the pan for 30 minutes before slicing and serving.