Cheesy High-Protein Zucchini Cornbread Shortcut Recipe Is Darn Delicious (8 Ingredients) by Elisa Schmitz
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Cornbread lovers, I have a great new recipe for you. If you like adding protein and nutrition to what you make, and if you're open to being a bit creative with your cornbread, then I think you will love this easy cornbread recipe. This cheesy high-protein zucchini cornbread shortcut recipe is darn delicious!
Zucchini and cheese in cornbread? Yes, it's a thing! Just check out this incredible zucchini cornbread casserole recipe. This simple shortcut cornbread recipe tastes amazing, is full of nutrition and it's so easy to make!
Cornbread can be enjoyed by itself as a snack or served as a side dish with just about anything you're serving. Plus, when you add zucchini to it, you get the health benefits of zucchini. This recipe includes nutritious cottage cheese for added protein (here's why you may want to eat more healthy protein), which also helps keep the cornbread moist. Genius!
Here are the eight wholesome ingredients you need to make this more nutritious cornbread recipe: extra virgin olive oil, zucchini, onion, eggs, cottage cheese, butter, cornbread mix (that's the shortcut) and cheddar cheese. You sauté the zucchini and onions until crisp-tender. You mix the eggs, cottage cheese and melted butter then stir in the cornbread mix. You fold in the vegetables and cheese, pour it into your casserole dish then bake until it's golden brown.
Serve this savory cornbread as a snack on its own, with a salad or bowl of soup for lunch or with any protein for dinner. It's an easy, nutritious and delicious new way to enjoy cornbread!
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes (ovens vary)
Total Time: 50 minutes
Servings: 12
Ingredients
- 1 1/2 tablespoons extra virgin olive oil
- 2 cups fresh zucchini, diced
- 1 cup onions, diced
- 4 large eggs
- 1 cup cottage cheese
- 3/4 cup butter, melted
- 17 ounces (2 8.5-ounce boxes) corn muffin mix (see Recipe Notes)
- 1 1/2 cups shredded cheddar cheese
Recipe Notes
- Although this recipe calls for two 8.5-ounce boxes of cornbread mix, I made another version using a 15-ounce box of gluten-free cornbread mix and it was perfect.
- Store leftover cornbread in an airtight container in the refrigerator and reheat in the microwave or oven.
Here's how you make it:
- In a large skillet or sauté pan over medium heat, add the olive oil, zucchini and onions. Sauté until crisp tender, about 3 to 5 minutes.
- In a large mixing bowl, add the eggs, cottage cheese and melted butter. Stir to combine.
- Add the cornbread mix and stir to combine.
- Fold in the vegetables and cheddar cheese until well combined.
- Spread into a 13x9-inch baking pan that's been lined with parchment paper or sprayed with cooking spray.
- Bake in a preheated 375-degree F oven for about 35 minutes or until golden brown and a toothpick comes out clean.
- Allow to cool for a few minutes before slicing and serving.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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