Zucchini Cornbread Casserole

"I have made this recipe two times. The first - per the instructions. It was way to wet, but good flavor. The second time I grated the zucchini and lightly salted it and put it in a collander for about..." See more an hour. I squeezed the zucchini at the end of that time before adding it to the recipe. (I had over a cup of liquid!) I also added all the cheese to the mix instead of using half for the top. Now it was great!!"

"The first time I made this it tasted like a zucchini pound cake! I never knew packaged cornbread mix had sugar in it. Why would anybody do that? The next time I made it using a mix that didn't have su..." See moregar in it (Shawnee Mills) and it was great! Added a teaspoon of dried basil and a teaspoon of minced garlic. I also covered the dish with aluminum foil, baked for 45 minutes, then removed the foil and baked for 15 minutes more. A 5 star recipe that is highly recommended once you get rid of the sugar!"

"Great recipe and good use of zucchini! Light, fluffy, excellent cornbread! Company loved it!!! Update: You must drain the zucchini... lightly salt the zucchini and let sit for 15 min minimally to ..." See moreweep the zucchini. Press out any remaining water before adding it to your mix. Additions you can add to enhance the flavor: grilled corn off the cob, diced sweet red pepper, green ortega chili's, onion, or any type of spicy cheese."