Description
A delicious and hearty Zucchini Cornbread Casserole that combines the flavors of cheesy goodness with the freshness of zucchini.
Ingredients
Scale
- 3 1/2 cups of zucchini, shredded and thoroughly drained
- 1 white onion, finely diced
- 16 oz of premium cheddar cheese, shredded and divided
- 1 cup of corn, thawed from its frozen state
- 1 jalapeño, finely diced (seeds can be removed to reduce heat)
- 2 large eggs
- 1 tsp of garlic powder
- 1 tsp of cumin
- 1 tsp of salt
- 1/2 tsp of black pepper
- 1 package (8.5 oz) of corn muffin mix
Instructions
- Preheat the oven to 350°F. Prepare an 8×8-inch baking dish by greasing it with nonstick spray or butter.
- In a bowl mix together the shredded zucchini, onion, half of the cheese, corn, jalapeño, eggs, garlic powder, cumin, salt and pepper until well combined.
- Gradually add the corn muffin mix to the vegetable mixture and stir until everything is evenly incorporated.
- Transfer the mixture into the greased dish. Sprinkle the remaining cheese on top.
- Place the dish in the oven. Bake for 50 to 55 minutes until the center is set and the top is golden brown.
- Once baked, remove from the oven. Allow it to cool slightly before serving warm, for the best flavor.
Notes
- This dish is great for using up excess zucchini in the summer.
- For a spicier version, leave the jalapeño seeds in.
- This casserole can be stored in the refrigerator for up to 3 days.
- Reheats well in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg