Description
Indulge in the warmth and comfort of Zucchini Cornbread Casserole, a dish that perfectly balances savory flavors and delightful textures. This irresistible casserole features shredded zucchini, sweet corn, and a kick of jalapeño, all lovingly enveloped in a crispy, cheesy topping. Whether you’re hosting family gatherings or enjoying a cozy meal at home, this dish is sure to become a cherished favorite. Easy to prepare with simple ingredients, it offers versatility as both a main course or side dish. The inviting aroma and hearty taste evoke the essence of home-cooked goodness that everyone will love.
Ingredients
- 3 1/2 cups zucchini (shredded and drained)
- 1 white onion (finely diced)
- 16 oz premium cheddar cheese (shredded and divided)
- 1 cup corn (thawed)
- 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 your oven to 350°F and grease an 8×8-inch baking dish.
- In a mixing bowl, combine zucchini, onion, half of the cheese, corn, jalapeño, eggs, garlic powder, cumin, salt, and black pepper. Mix well.
- Gradually stir in the corn muffin mix until evenly incorporated.
- Pour the mixture into the prepared baking dish and top with remaining cheese.
- Bake for 50-55 minutes until set and golden brown on top.
- Allow to cool slightly before serving warm.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 casserole (approximately 130g)
- Calories: 210
- Sugar: 3g
- Sodium: 390mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg
Keywords: Ensure zucchini is thoroughly drained to avoid sogginess. Add other vegetables like bell peppers or spinach for extra nutrition. For more spice, increase jalapeño quantity or add crushed red pepper.