Cooking with Carrie: Zucchini Cornbread Casserole!

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine can be a cost-effective substitute for butter.

Grate 2 large zucchini using a hand grater.

Chop 1 onion (about 1 cup) and add it to the bowl with the grated zucchini.

Beat 2 eggs and add them to the bowl.

Season the mixture with salt and pepper.

Add 1 box of Jiffy cornbread mix to the bowl and stir to combine.

Add 1 cup of mild cheddar cheese to the mixture and combine.

Spray a 9x13 inch pan with cooking spray and pour the mixture into the pan.

Grate additional cheese to sprinkle on top of the casserole.

Bake in a 350°F oven for about 35-40 minutes until a toothpick comes out clean and the eggs are set.

Remove from the oven and let cool slightly before cutting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens