Description
Zucchini Cornbread Casserole is the ultimate comfort food that combines the wholesome goodness of zucchini and sweet corn with a hint of spice from jalapeño, all nestled under a cheesy, golden topping. This dish not only fills your home with an inviting aroma but also serves as a delightful centerpiece for family gatherings or cozy dinners. With its simple preparation and nutritious ingredients, this casserole is perfect for anyone looking to enjoy a hearty meal without sacrificing flavor. Whether served as a side dish or a satisfying main course, every bite of this casserole offers warmth and happiness, making it an instant favorite.
Ingredients
Scale
- 3 1/2 cups shredded zucchini
- 1 finely diced white onion
- 16 oz shredded cheddar cheese (divided)
- 1 cup thawed corn
- 1 finely diced jalapeño
- 2 large eggs
- 1 package (8.5 oz) corn muffin mix
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat your oven to 350°F and grease an 8×8-inch baking dish.
- In a mixing bowl, combine 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 fold in the corn muffin mix until just combined.
- Pour the mixture into the greased baking dish and sprinkle with remaining cheese on top.
- Bake for 50-55 minutes or until golden brown and set in the center.
- Let cool slightly before slicing and serving warm.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole (approximately 150g)
- Calories: 230
- Sugar: 3g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 70mg