Quick & Easy Zucchini Cornbread Casserole
Zucchini Cornbread Casserole is great as a side dish or a standalone vegetarian meal!
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Servings: 8 SERVINGS
Calories: 265kcal
Equipment
- Large mixing bowl
- 7x11-inch casserole dish
- Oven
- Knife and cutting board
Ingredients
- 4 cups shredded zucchini
- ½ cup onion, chopped
- 1 cup whole-kernel corn drained
- ½ cup red bell pepper, chopped
- 2 large eggs
- 2 cups cheddar, shredded and divided
- ¼ tsp salt
- ¼ tsp freshly ground pepper
- ½ tsp celery salt
- 1 tsp dried oregano
- 1 tsp paprika
- 1 - 8.5 oz package dry corn muffin mix
Instructions
- Spray a 7x11-inch casserole dish with cooking spray and preheat the oven to 350 F.
- Combine the shredded zucchini, onion, corn, bell pepper, and eggs in a large bowl.
- Mix in half of the shredded cheddar cheese, paprika, oregano, celery salt, salt, and pepper.
- Add the muffin mix and stir to combine.
- Spoon the mixture evenly into the prepared baking dish and top with the remaining cup of shredded cheddar.
- Bake for about 1 hr or until the top is lightly brown and a toothpick inserted in the middle comes out clean.
Nutrition
Calories: 265kcal | Carbohydrates: 8g | Protein: 11g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Cholesterol: 80mg | Sodium: 607mg | Potassium: 42mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3IU | Calcium: 22mg | Iron: 3mg