Description
A delicious and healthy Mediterranean casserole combining fresh zucchini with cornbread, perfect as a side dish or main course.
Ingredients
Scale
- 2 cups shredded zucchini
- 1 small onion, finely chopped
- 1 box (about 8.5 oz) dry corn muffin mix, or 1 cup cornmeal
- 1 cup flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 375°F (190°C).
- Squeeze excess liquid from the shredded zucchini and set aside.
- In a large mixing bowl, combine the corn muffin mix or homemade ingredients.
- Add the zucchini and chopped onion to the mixture, stirring until well combined.
- Pour the mixture into a greased casserole dish.
- Bake in the preheated oven for 30-35 minutes, or until golden and a toothpick inserted comes out clean.
- Allow to cool slightly before serving.
Notes
Squeeze out as much liquid as possible from the zucchini for better consistency. Customize by adding herbs, spices, or cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: casserole, zucchini, cornbread, vegetarian, Mediterranean