Zucchini Cornbread Casserole Recipe


4 C
Freeze Dried Zucchini
1 C
Freeze Dried Chopped Onion
Eggs (4 Tbsp Whole Egg Powder + 6 Tbsp Water)
1 1/2 C
Corn Muffin Mix
1/2 tsp
1/4 tsp
Ground Black Pepper
1 C
Freeze Dried Cheddar Cheese


1. Reconstitute cheese, zucchini, and onions. Drain excess water.

2. Preheat oven 350°F; Grease 2-quart casserole dish.

3. In a large mixing bowl, mix zucchini, onion, eggs, muffin mix, salt and pepper.

4. Stir in 1/2 cup cheddar cheese.

5. Spread mixture into prepared casserole dish. Top with remaining cheese.

Bake for 60 minutes.

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