Ingredients
– 1 large zucchini (about half a pound)
– 1/2 teaspoon salt
– 1/4 medium onion
– 4 ounces shredded cheddar cheese (block cheese shredded by hand)
– 1 box (8 ounces) corn muffin mix
– 1 large egg
– 1/3 cup milk (any plain milk)
Instructions
1-Grate the 1 large zucchini directly into a colander. Sprinkle with 1/2 teaspoon salt and let it sit for at least 30 minutes to draw out moisture.
2-Squeeze out the excess water thoroughly using your hands or a clean towel. This step avoids sogginess.
3-Preheat the oven to 400°F. Dice the 1/4 medium onion finely.
4-Shred the 4 ounces of cheddar cheese by hand from a block, reserving about one-third for topping.
5-In a bowl, combine the squeezed zucchini, diced onion, two-thirds of the cheddar cheese, 1 box (8 ounces) corn muffin mix, 1 large egg, and 1/3 cup milk.
6-Stir gently without overmixing to keep the texture light.
7-Pour the mixture into an 8×8-inch baking pan. Sprinkle the remaining cheese on top.
8-Bake for 25 to 30 minutes until cooked through and the top cheese starts to brown.
9-Allow the casserole to cool in the pan for 30 minutes before cutting into 16 pieces.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🕰️ Grate and salt zucchini the night before, refrigerate, then squeeze again before baking for best texture.
🧀 Use freshly shredded block cheese instead of pre-shredded cheese for better melting.
🔥 Serve casserole hot or cold, depending on preference.
- Prep Time: 30 minutes
- Resting and cooling time: 30 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 66
- Sugar: 3 grams
- Sodium: 144 mg
- Fat: 4 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 1.5 grams
- Trans Fat: 0 grams
- Carbohydrates: 5 grams
- Fiber: 0 grams
- Protein: 3 grams
- Cholesterol: 21 mg