Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Grate the zucchini and place it in a colander. Sprinkle with a pinch of salt and let it sit for about 10 minutes. Afterward, squeeze out as much excess moisture as possible using a clean kitchen towel or paper towels.
Prepare the batter: In a large mixing bowl, combine the cornbread mix, eggs, sour cream, milk, melted butter, garlic powder, salt, pepper, and red pepper flakes (if using). Stir until smooth and well combined.
Add zucchini and cheese: Fold in the grated zucchini, shredded cheddar, Parmesan, and finely chopped onions (if using).
Pour into the baking dish: Spread the batter evenly in the prepared dish.
Bake: Place the dish in the oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and serve: Let the casserole cool for 10 minutes before slicing. Serve warm as a side or a vegetarian main dish.
Enjoy.
Slow Cooker Pork Tenderloin drenched in a Creamy Dijon Sauce
Southern-Style Candied Yams
Try This Touchdown Snack Mix Because It’s a Winning Blend of Flavors for Game Day Delight!
His parents called to tell him they were going to send him a box.
I’m a little embarrassed by how much I love this dish… but it’s too delicious…
Ein Polizist entdeckte ein kleines Kätzchen, aber als er sich die Sicherheitsaufnahmen ansah, verblasste sein Lächeln
Why a clothespin hanging over the shower: once you know it, you will always do it
A Few Drops and Not a Single Fly Left in the House: After Two Months of Struggle, They Disappeared in 1 Minute
This 9-minute workout a day will guarantee you a flat stomach and a slim figure
