Zucchini Cornbread Casserole

Recipesfull introduces to you: Vegetable Side Dish Recipes. (Zucchini Cornbread Casserole). A delicious and easy to prepare side dish casserole loved by everyone in the family.

Brief

Prep 15 mins

Cook: 1hr

Total: 1hr15 mins

Servings: 8

Yield: 8 servings

Zucchini Cornbread Casserole

Ingredients

4 cups shredded zucchini

1 onion

chopped

2 eggs

beaten

1 (8.5 ounce) package dry corn muffin mix

½ teaspoon salt

¼ teaspoon ground black pepper

8 ounces Cheddar cheese

shredded

Side Dish

Directions

Step 1

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

Step 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.

Step 3

Bake in a preheated oven for 60 minutes.

Nutritional Information

Zucchini Cornbread Casserole

Servings Per Recipe:8

Calories: 261.3

% Daily Value *

Protein: 11.9g 24%

Carbohydrates: 23.4g 8%

Dietary Fiber: 1.2g 5%

Sugars: 5.3g

Fat: 13.6g 21%

Saturated Fat: 7g 35%

Cholesterol: 77mg 26%

Vitamin A Iu: 600.2IU 12%

Niacin Equivalents: 2.2mg 17%

Vitamin B6: 0.1mg 7%

Vitamin C: 5.4mg 9%

Folate: 39.9mcg 10%

Calcium: 292.2mg 29%

Iron: 1.5mg 9%

Magnesium: 24.6mg 9%

Potassium: 220.7mg 6%

Sodium: 820.5mg 33%

Calories From Fat: 122.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.