Zucchini Cornbread Casserole
Indulge in the comforting goodness of Zucchini Cornbread Casserole, a delightful dish that brings warmth and joy to any table. This easy-to-make casserole features shredded zucchini, sweet corn, and spicy jalapeño, all topped with gooey cheddar cheese. Perfect for family dinners, potlucks, or cozy nights in, it’s both nutritious and satisfying. With its inviting aroma filling the kitchen, this casserole becomes a centerpiece for gatherings, creating unforgettable moments around the dining table. Enjoy it fresh out of the oven or as leftovers; the flavors meld beautifully when reheated!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 1/2 cups shredded zucchini (thoroughly drained)
- 1 white onion (finely diced)
- 16 oz premium cheddar cheese (shredded and divided)
- 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
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 350°F and grease an 8×8-inch baking dish.
- In a mixing bowl, combine shredded zucchini, onion, half of the cheese, corn, jalapeño, eggs, garlic powder, cumin, salt, and black pepper until well mixed.
- Gradually stir in the corn muffin mix until evenly combined.
- Transfer the mixture to the greased baking dish and sprinkle the remaining cheese on top.
- Bake for 50 to 55 minutes until golden brown and set in the center.
- Let cool slightly before serving warm.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 80mg