Description
This Zucchini Cornbread Casserole is a savory, cheesy dish featuring shredded zucchini, sweet corn, and a hint of jalapeño spice, all baked together with corn muffin mix and cheddar cheese. Perfect as a comforting side or a hearty snack, it combines fresh vegetables with a moist, golden cornbread topping for a deliciously satisfying casserole.
Ingredients
Units
Scale
Main Ingredients
- 3 1/2 cups shredded zucchini, well drained
- 1 white onion, diced
- 16 ounces shredded cheddar cheese, divided
- 1 cup frozen corn, thawed
- 1 jalapeño, diced (remove seeds for less spice)
- 2 eggs
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (8.5 oz) box corn muffin mix
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350 degrees F (175 degrees C) and lightly grease an 8×8 inch baking dish to prevent sticking.
- Combine Vegetables and Cheese: In a large mixing bowl, combine the well-drained shredded zucchini, diced white onion, half of the shredded cheddar cheese, thawed corn, and diced jalapeño. Mix thoroughly to evenly distribute the ingredients.
- Add Eggs and Spices: Crack the eggs into the mixture and add garlic powder, cumin, salt, and black pepper. Stir well to incorporate all flavors and ensure the spices are evenly mixed throughout.
- Incorporate Corn Muffin Mix: Gradually fold in the corn muffin mix to the wet ingredients, stirring slowly until the batter is fully combined and uniform in texture without overmixing.
- Transfer to Baking Dish and Add Topping: Pour the mixture into the prepared baking dish. Evenly sprinkle the remaining shredded cheddar cheese on top to create a cheesy crust during baking.
- Bake the Casserole: Place the baking dish in the preheated oven and bake for 50-55 minutes, or until the casserole is cooked through in the center and the top is golden brown and bubbling.
- Serve Warm: Remove from the oven and let it cool slightly before serving. Enjoy this casserole warm as a side or a satisfying comfort food.
Notes
- Make sure to drain the shredded zucchini well to avoid excess moisture that can make the casserole soggy.
- For less spice, remove seeds from the jalapeño before dicing.
- Using freshly shredded cheddar cheese yields better flavor compared to pre-shredded varieties containing anti-caking agents.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated.
- You can customize this casserole by adding diced bell peppers or substituting the cheddar cheese for pepper jack for extra heat.
Nutrition
- Serving Size: 1 slice (approximately 1/10th of casserole)
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 470 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 70 mg
