Zucchini Cornbread Casserole

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4 cups shredded zucchini

1 onion, chopped

2 eggs, beaten

1 (8.5 ounce) package dry corn muffin mix

1/2 teaspoon salt

1/4 teaspoon ground black pepper

8 ounces low fat Cheddar cheese, shredded


1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.

2. In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2-quart casserole dish; top with remaining 4 ounces of cheese.

3. Bake in a preheated oven for 60 minutes. Makes 8 servings 231 calories

Bon Appetit!

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