Discover the Ultimate Zucchini Cornbread Casserole Recipe – A Flavor-Packed Delight! Indulge in the perfect blend of zesty jalapeno, sweet corn, and 3 1/2 cups of shredded zucchini, all embraced by a golden cheesy crust. Try our delectable casserole today!
If you’re a cornbread enthusiast searching for a more vibrant and nutritious option, we have just the recipe for you! Behold the delectable Cheesy Zucchini Cornbread casserole, brimming with flavor and the goodness of summer vegetables. The true superstar in this dish is zucchini, generously featuring 3 1/2 cups of this green goodness. Sweet corn and zesty jalapeno take on supporting roles, resulting in a dish that’s a home run in terms of taste.
We’ve simplified this recipe by using a box of corn muffin mix, so the main tasks are shredding and chopping the veggies and mixing everything together. Once the mixture is ready, transfer it into an 8×8-inch baking dish and generously sprinkle it with shredded cheddar cheese. Slide the casserole into the oven for just under an hour or until it turns a gorgeous golden brown and is perfectly cooked in the center. The sight of that crispy cheese on top is sure to make your mouth water!
Feel free to experiment with shredded summer squash as a zucchini alternative or even combine both for a variety of flavors. When the summer harvest is in full swing, there’s no shortage of options! If you’re seeking an exciting new way to enjoy zucchini, this recipe is a must-try. Give it a shot the next time you’re in need of a delectable veggie side dish, and we’re confident you’ll savor it as much as we do. Happy cooking!
Ingredients:
3 1/2 cups of well-drained shredded zucchini
1 diced white onion
16 ounces of shredded cheddar cheese (divided)
1 cup of thawed frozen corn
1 diced jalapeño (remove seeds for less heat)
2 eggs
1 teaspoon of garlic powder
1 teaspoon of cumin
1 teaspoon of salt
½ teaspoon of black pepper
1 (8.5 oz) box of corn muffin mix
Preparation:
Preheat your oven to 350 degrees F and lightly grease an 8×8 inch baking dish.
In a large bowl, combine the zucchini, diced onion, half of the shredded cheese, corn, jalapeño, eggs, and spices.
Gradually add the corn muffin mix and thoroughly blend until well combined.
Transfer the mixture to the prepared baking dish and top it with the remaining cheese.
Bake for 50-55 minutes, or until it’s cooked through in the center and boasts a beautiful golden top. Serve it warm and enjoy!
