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Zucchini Cornbread Casserole

Zucchini Cornbread Casserole

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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.

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

  1. Preheat your oven to 350°F and grease an 8×8-inch baking dish.
  2. 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.
  3. Gradually fold in the corn muffin mix until evenly combined.
  4. Pour the mixture into the prepared baking dish and sprinkle the remaining cheese on top.
  5. Bake for 50 to 55 minutes or until golden brown and set in the center.
  6. Allow to cool slightly before serving warm.

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