Zucchini Cornbread Casserole
Indulge in the comforting warmth of our Zucchini Cornbread Casserole, a delightful dish perfect for family gatherings or intimate dinners. This easy-to-make casserole features a harmonious blend of shredded zucchini, sweet corn, and spicy jalapeño, all topped with a crispy layer of melted cheese. It’s not just flavorful but also versatile—enjoy it as a satisfying main course or as a delicious side dish. With simple ingredients and straightforward preparation, this casserole is sure to become a staple at your table, bringing a taste of home to every meal.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 8
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 1/2 cups shredded zucchini
- 1 white onion, finely diced
- 1 cup corn (thawed if frozen)
- 1 jalapeño, finely diced
- 2 large eggs
- 16 oz shredded cheddar cheese (divided)
- 1 package (8.5 oz) corn muffin mix
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Preheat your oven to 350°F and grease an 8×8-inch baking dish.
- In a mixing bowl, combine the shredded zucchini, onion, half of the cheese, corn, jalapeño, eggs, garlic powder, cumin, salt, and pepper until well mixed.
- Gradually fold in the corn muffin mix until evenly combined.
- Pour the mixture into the prepared baking dish and sprinkle the remaining cheese on top.
- Bake for 50 to 55 minutes or until golden brown and set in the center.
- Allow to cool slightly before serving warm.
Nutrition
- Serving Size: 1 slice (approximately 130g)
- Calories: 250
- Sugar: 3g
- Sodium: 410mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg
Find it online: https://glutenfreecookingguide.com/zucchini-cornbread-casserole/