Description
A savory and moist Zucchini Cornbread Casserole that combines fresh shredded zucchini, sweet corn, sharp cheddar cheese, and a kick of jalapeño for a delicious baked side or main dish. This easy-to-make casserole uses corn muffin mix for a delightful texture and is perfect for family dinners or potlucks.
Ingredients
Scale
Vegetables and Mix-ins
- 3 1/2 cups shredded zucchini (drained)
- 1 white onion (finely diced)
- 1 cup corn (thawed)
- 1 jalapeño (finely diced)
Dairy
- 16 oz premium cheddar cheese (shredded and divided)
Other
- 2 large eggs
- 1 package (8.5 oz) corn muffin mix
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F and grease an 8×8-inch baking dish to prevent sticking and ensure easy serving.
- Mix Ingredients: In a large mixing bowl, combine the drained shredded zucchini, finely diced white onion, half of the shredded cheddar cheese, thawed corn, finely diced jalapeño, eggs, garlic powder, cumin, salt, and black pepper. Mix these ingredients until evenly incorporated.
- Add Corn Muffin Mix: Gradually add the corn muffin mix into the vegetable and egg mixture. Stir gently but thoroughly until all ingredients are well combined into a batter.
- Transfer to Baking Dish: Pour the batter into the prepared greased baking dish, spreading it out evenly. Sprinkle the remaining shredded cheddar cheese over the top to create a cheesy crust.
- Bake: Place the baking dish in the preheated oven and bake for 50 to 55 minutes, or until the casserole is golden brown on top and set in the center. A toothpick inserted should come out mostly clean.
- Cool and Serve: Allow the casserole to cool slightly for about 10 minutes before serving warm. This helps it set and makes it easier to cut and serve.
Notes
- Be sure to drain the shredded zucchini well to avoid excess moisture in the casserole.
- You can adjust the amount of jalapeño or omit it for a milder flavor.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated.
- For a gluten-free version, substitute with gluten-free corn muffin mix.
- Adding a bit of sour cream or cream cheese can make the casserole richer if desired.
