Description
Indulge in a warm and inviting dish with our Zucchini Cornbread Casserole. This delightful casserole combines shredded zucchini, sweet corn, and a hint of spicy jalapeño, all enveloped in a cheesy crust that will make your taste buds sing. Perfect for family dinners or casual gatherings, this recipe is simple to prepare while bringing comfort and joy to your table. The enticing aroma wafting from the oven will have everyone eagerly anticipating their first bite. Enjoy this hearty meal that is both nutritious and satisfying!
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
- 2 large eggs
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp salt
- ½ tsp black pepper
- 1 package (8.5 oz) corn muffin mix
Instructions
- Preheat your oven to 350°F and grease an 8×8-inch baking dish.
- In a mixing bowl, combine the shredded zucchini, diced onion, half of the cheddar cheese, thawed corn, diced jalapeño, eggs, garlic powder, cumin, salt, and black pepper until well mixed.
- Gradually stir in the corn muffin mix until fully incorporated.
- Transfer the mixture to the greased baking dish and top with the remaining cheese.
- Bake in the preheated oven for 50 to 55 minutes or until set in the center and golden on top.
- Allow it to cool slightly before serving warm.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (155g)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 125mg