Zucchini Cornbread Casserole Recipe
Zucchini Cornbread Casserole is a delicious, savory dish that combines fresh vegetables with cheesy cornbread goodness. It’s perfect as a side dish or a main course for any meal. The recipe is easy to prepare, making it a great option for family dinners or gatherings.
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
- ½ teaspoon black pepper
- 1 (8.5 oz) box corn muffin mix
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch baking dish to prevent sticking.
- Prepare the Ingredients: In a large bowl, combine the shredded zucchini, diced onion, half of the shredded cheddar cheese, thawed corn, jalapeño, eggs, garlic powder, cumin, salt, and black pepper. Mix everything together until well combined.
- Add Cornbread Mix: Slowly add the corn muffin mix to the zucchini mixture. Stir gently until the cornbread mix is fully incorporated.
- Transfer to Baking Dish: Pour the mixture into the prepared baking dish. Spread it evenly and sprinkle the remaining cheddar cheese on top.
- Bake: Bake for 50-55 minutes, or until the casserole is cooked through the center and golden-brown on top.
- Serve: Let the casserole cool for a few minutes before serving. It’s best served warm.
