Description
Indulge in the cozy comfort of Zucchini Cornbread Casserole, a delightful dish that brings together the flavors of summer in every bite. This easy-to-make casserole features shredded zucchini, sweet corn, and a hint of jalapeño, all topped with melty cheddar cheese for a satisfying crunch. Perfect for family dinners or casual gatherings, this dish fills your home with an inviting aroma that beckons everyone to the table. Its warm, cheesy goodness is not only comforting but also packed with nutritious ingredients, making it a wholesome choice for any occasion.
Ingredients
Scale
- 3 1/2 cups shredded zucchini
- 1 white onion, finely diced
- 16 oz shredded cheddar cheese (divided)
- 1 cup corn (thawed)
- 1 jalapeño, finely diced
- 2 large eggs
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp salt
- ½ tsp black pepper
- 8.5 oz corn muffin mix
Instructions
- Preheat your oven to 350°F and grease an 8×8-inch baking dish.
- In a mixing bowl, combine shredded zucchini, onion, half of the cheddar cheese, corn, jalapeño, eggs, garlic powder, cumin, salt, and black pepper until well mixed.
- Gradually add the corn muffin mix to the vegetable mixture and stir until fully combined.
- Pour the mixture into the prepared baking dish and sprinkle remaining cheese on top.
- Bake for 50 to 55 minutes until set and golden brown on top.
- Let cool slightly before serving warm for best flavor.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg