Veggies

Zucchini Cornbread Casserole

A Southern-inspired side that perfectly compliments grilled chicken, steaks or ribs and can even be considered a comfort food

I make this recipe quite a few times each Summer when zucchini is in abundance.  And I still I find myself wanting this as a side in the chilly months because it’s a cheese-topped corn bread casserole that happens to be filled with delicious zucchini and corn.  Yum-O

I’ve shredded 4 cups of zucchini, chopped 1 medium onion, beaten 2 large eggs, shredded a 16 ounce block of cheddar, diced one tablespoon of jalapeno and measured out 1 teaspoon each of kosher salt, onion powder and garlic powder and 1/2 teaspoon of black pepper.  I’m also using an 8.5 ounce of package of corn bread mix & one cup of corn

Sheesh.  That was a mouthful.  Well… it will be

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Mix all ingredients in a large mixing bowl and reserve half of the cheese for the topping

Place mixture in a 2 quart casserole that has been sprayed with non stick cooking spray

Top with the remaining cheese and put the casserole into an oven that has been preheated to 350 degrees

Bake for 40-45 minutes when a knife comes out clean and the cheese is bubbly

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I’d like to suggest that you double this recipe.  I only make that recommendation based on my family  They can clear this pan out in a matter of minutes 🙂

Try it for yourself and see how much your crowd loves it!

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Enjoy!

Simply Sundays! ~ Zucchini Cornbread Casserole

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Ingredients

4 cups shredded zucchini

1 medium chopped onion

2 large eggs, beaten

16 ounce block of cheddar, shredded

1 cup of corn

one tablespoon of jalapeno,diced

1 teaspoon kosher salt,

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon of black pepper

8.5 ounce of package of corn bread mix

Directions

Preheat oven to 350 degrees F

Shred 4 cups of zucchini, chop 1 medium onion, beat 2 large eggs, shred a 16 ounce block of cheddar & dice one tablespoon of jalapeno; Measure out 1 teaspoon each of kosher salt, onion powder and garlic powder and 1/2 teaspoon of black pepper and an 8.5 ounce of package of corn bread mix

Mix all ingredients in a large mixing bowl and reserve half of the cheese for the topping

Place ingredients in a 2 quart casserole that has been sprayed with non stick cooking spray

Top with the remaining cheese and put the casserole into preheated oven; bake for 40-45 minutes when a knife comes out clean the the cheese is bubbly

Tools used to make this recipe

Pyrex Prepware 1-Quart Measuring Cup, Clear with Red Measurements

Simply Bamboo 20 X 14 Valencia Bamboo Cutting Board w/ Juice Groove
Pyrex Prepware 2-1/2-Quart Glass Mixing Bowl
KitchenAid Silicone Scraper Spatula, Tangerine
Pyrex Simply Store 11-Cup Rectangular Bakeware Dish
OXO Good Grips Fish Turner

© Simply Sundays 2016
All rights reserved

This is an adaptation from an Allrecipes recipe

2 comments on “Zucchini Cornbread Casserole

  1. Anonymous

    You show corn in the picture, how much?

    • simplysundaysfoodblog

      Good catch! Thanks! I edited the post – it’s one cup of corn. Enjoy!

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