Zucchini Cornbread Casserole Recipe

Zucchini Cornbread Casserole Recipe

If you’re a fan of cornbread but looking for a more wholesome and hearty twist, this Zucchini Cornbread Casserole is the perfect option. This dish is packed with fresh summer vegetables, with zucchini as the star ingredient. With three and a half cups of zucchini in the mix, it adds moisture and nutrition, while sweet corn and a hint of jalapeño bring balance and flavor to the dish.

Ingredients:

• 2.5 cups zucchini, shredded and drained
• 1 white onion, chopped
• 16 oz shredded cheddar cheese, divided
• 1 cup thawed corn
• 1 jalapeño, chopped (remove seeds for a milder flavor)
• 2 large eggs
• 2 tsp garlic powder
• 1 tsp cumin
• ¼ tsp salt
• ½ tsp black pepper
• 1 (8.5 oz) package corn muffin mix

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease an 8×8 inch baking dish.
2. In a large mixing bowl, combine the shredded zucchini, onion, half the cheddar cheese, corn, jalapeño, and eggs.
3. Gradually stir in the corn muffin mix until well blended.
4. Pour the mixture into the prepared baking dish, spreading it evenly. Sprinkle the remaining cheese on top.
5. Bake for 50–55 minutes, or until the casserole is golden brown and fully cooked through.
6. Serve warm and enjoy!