Zucchini Cornbread Casserole
Indulge in the cozy flavors of our Zucchini Cornbread Casserole, a delightful dish that combines the freshness of zucchini with the sweetness of corn and a hint of spice from jalapeños. Topped with melted cheddar cheese, this casserole is perfect for family gatherings or casual dinners, offering both comfort and nutrition. With its inviting aroma and hearty texture, it’s sure to become a favorite in your home. Simple to prepare and loaded with wholesome ingredients, this dish embodies everything you love about homestyle cooking.
- 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
- 16 oz premium cheddar cheese, shredded (divided)
- 1 cup thawed corn
- 1 jalapeño, finely diced (seeds optional)
- 2 large eggs
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp salt
- ½ tsp black pepper
- 8.5 oz corn muffin mix
Instructions
- Preheat your oven to 350°F. Grease an 8×8-inch baking dish.
- In a bowl, combine shredded zucchini, diced onion, half of the cheese, corn, jalapeño, eggs, garlic powder, cumin, salt, and black pepper until well mixed.
- Gradually stir in the corn muffin mix until evenly incorporated.
- Transfer the mixture to the greased baking dish and sprinkle remaining cheese on top.
- Bake for 50 to 55 minutes until the center is set and the top is golden brown.
- Allow to cool slightly before serving warm.
Nutrition
- Serving Size: 1 piece (approximately 150g)
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg
Find it online: https://myrecipesbook.com/zucchini-cornbread-casserole/