Zucchini Cornbread Casserole
Experience the heartwarming comfort of Zucchini Cornbread Casserole, a delightful blend of fresh zucchini, sweet corn, and spicy jalapeño, all topped with a crispy layer of melted cheese. This easy-to-make dish is perfect for family gatherings or cozy nights at home, filling your space with its inviting aroma. With simple ingredients and straightforward steps, you can whip up this delicious casserole that everyone will love. Enjoy it as a satisfying main course or a flavorful side dish—either way, it’s sure to be a crowd-pleaser!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 1/2 cups shredded zucchini
- 1 finely diced white onion
- 16 oz shredded premium cheddar cheese (divided)
- 1 cup thawed corn
- 1 finely diced jalapeño (seeds optional)
- 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 the oven to 350°F and grease an 8×8-inch baking dish.
- In a bowl, combine shredded zucchini, onion, half the cheese, corn, jalapeño, eggs, garlic powder, cumin, salt, and pepper.
- Gradually stir in the corn muffin mix until well incorporated.
- Transfer the mixture to the baking dish and sprinkle remaining cheese on top.
- Bake for 50-55 minutes until golden brown and set in the center.
- Allow to cool slightly before serving warm.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 70mg
Find it online: https://homemadeglutenfree.com/zucchini-cornbread-casserole/