SPANISH ZUCCHINI CORNBREAD CASSEROLE
"A very tasty side dish casserole that is easy to prepare and to make. This one is one that I love to make in the winter time. Everyone in our family loves it. "
Provided by Chef CodeBlue
Categories Vegetable
Time 1h15m
Yield 8 10 oz Servings, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Prepare 1 Bread loaf baking pan, grease with cooking spray - Olive-oil preferred.
- In a large bowl mix together the zucchini, onion, jalapeno pepper, eggs, muffin mix, salt and pepper.
- Stir in 5 ounces of the cheese.
- Spread this mixture into a bread baking pan; top with remaining 5 ounces of cheese.
- Bake in a preheated oven for 60 minutes.
- Remove after 60 minutes, place on cooling rack for 20 to 25 minutes.
- Turn out on a cutting board and slice in 8 even portions. Garnish with sprig of fresh cilantro.
Nutrition Facts : Calories 178.8, Fat 13.2, SaturatedFat 7.9, Cholesterol 83.8, Sodium 412, Carbohydrate 4.2, Fiber 1, Sugar 2.5, Protein 11.4
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Oluwaseun Ojo
[email protected]I'm not a fan of cornbread, but I really enjoyed this casserole. The zucchini and corn added a nice sweetness and texture.
Tashif Anjum
[email protected]This casserole is a great way to use up leftover zucchini. It's also a great make-ahead meal.
Mir Shakil Mir Shakil
[email protected]I added a can of diced tomatoes to the casserole and it gave it a nice??? flavor.
Elmo Lewis
[email protected]I didn't have any zucchini on hand so I used summer squash instead. It worked great!
Kylie Perry
[email protected]This casserole is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Laboni Jarin
[email protected]I'm a vegetarian and I love this casserole! It's a great way to get my veggies in.
Israel Gillette Bulltail
[email protected]I made this casserole for a potluck and it was gone in minutes! Everyone loved it and asked for the recipe.
saeed alawi
[email protected]This casserole was a bit too dry for my taste. I think it could have used some more milk or broth.
momuking0204 king
[email protected]I've made this casserole several times now and it's always a crowd-pleaser. It's easy to make and always turns out delicious.
Jenifer Manley
[email protected]I'm not a big fan of zucchini, but I really enjoyed this casserole. The zucchini was cooked perfectly and wasn't mushy at all.
ultraman wolf
[email protected]I made this casserole for a brunch party and it was a huge hit! It was the perfect combination of sweet and savory.
Abdi Gm
[email protected]This casserole was a total flop. It was dry and flavorless. I won't be making it again.
ta kis
[email protected]I added a cup of shredded cheddar cheese to the casserole and it was amazing! It gave the casserole a gooey, cheesy texture that everyone loved.
Benjamin Wray
[email protected]I didn't have any cornmeal on hand so I used all-purpose flour instead. The casserole still turned out great!
Michael Amoah
[email protected]I followed the recipe exactly and my casserole turned out perfect! It was golden brown and cooked through evenly. The zucchini and corn were tender and flavorful.
Kosinski Tucker
[email protected]This casserole was a bit bland for my taste. I think it could have used some more seasoning.
mohammed saleh
[email protected]This is my new favorite zucchini recipe! It's so flavorful and moist. I've already made it twice and I can't wait to make it again.
Seeker Andura
[email protected]I made this casserole for a potluck and it was a huge success! Everyone loved it and asked for the recipe.
Ryadash
[email protected]This Spanish zucchini cornbread casserole was a hit with my family! It was easy to make and so delicious. The zucchini and corn added a nice sweetness and texture to the casserole.