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Zucchini Cornbread Casserole

Zucchini Cornbread Casserole

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Indulge in a comforting dish that warms the heart and satisfies the palate with our Zucchini Cornbread Casserole. This delightful bake combines fresh, shredded zucchini and sweet corn, accented by a hint of spicy jalapeño, all topped with a golden layer of melted cheddar cheese. Perfect for family gatherings or cozy dinners, this casserole not only fills the air with an irresistible aroma but also stands out as a vibrant centerpiece on your dining table. It’s simple to prepare, packed with wholesome ingredients, and offers a delicious fusion of flavors that will leave everyone craving more.

Ingredients

Scale
  • 3 1/2 cups zucchini (shredded and drained)
  • 1 white onion (finely diced)
  • 16 oz premium cheddar cheese (shredded)
  • 1 cup corn (thawed)
  • 1 jalapeño (finely diced)
  • 2 large eggs
  • 1 package (8.5 oz) corn muffin mix
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp salt
  • ½ tsp black pepper

Instructions

  1. Preheat your oven to 350°F and grease an 8×8-inch baking dish.
  2. In a mixing bowl, combine shredded zucchini, onion, half of the cheddar cheese, corn, jalapeño, eggs, garlic powder, cumin, salt, and black pepper until well mixed.
  3. Gradually add the corn muffin mix to the vegetable mixture and stir until combined.
  4. Transfer the mixture into the prepared baking dish and sprinkle the remaining cheddar cheese on top.
  5. Bake for 50 to 55 minutes until golden brown and set in the center.
  6. Allow cooling slightly before serving warm.

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