Description
Experience the warmth and comfort of our Zucchini Cornbread Casserole, a delightful dish that brings together shredded zucchini, sweet corn, and spicy jalapeños, all topped with a generous layer of melted cheddar cheese. This easy-to-make casserole is perfect for family dinners or gatherings with friends, filling your home with an inviting aroma that beckons everyone to the table. The combination of flavors creates a comforting meal that pleases both kids and adults alike. Serve it as a hearty main course or a flavorful side; either way, it’s sure to be a hit!
Ingredients
- 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 from frozen)
- 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
- 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 pepper.
- Gradually fold in the corn muffin mix until well incorporated.
- 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.
- Allow to cool slightly before serving warm.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 80mg
Keywords: For added flavor, try mixing in different cheeses like pepper jack or Monterey Jack. Adjust the jalapeño quantity according to your heat preference by removing seeds for milder flavor. Letting the casserole rest before cutting helps it hold its shape better.