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