If you’re a fan of cornbread but crave something more substantial and nutritious, we’ve got the perfect recipe for you. This Zucchini Cornbread Casserole is a buttery, vegetable-packed twist on a classic, featuring a whopping 2.5 cups of shredded zucchini as the star ingredient. Paired with sweet corn and a hint of tangy jalapeño, this dish is a flavorful, wholesome meal that’s perfect for summer gatherings or cozy family dinners.
Ingredients
- 2.5 cups shredded zucchini (drained)
- 1 chopped white onion
- 16 ounces shredded cheddar cheese (divided)
- 1 cup thawed corn
- 1 chopped jalapeño (seeds removed for milder flavor)
- 2 large eggs
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (8.5 oz) package corn muffin mix
Instructions
1. Preheat your oven to 350°F (175°C) and lightly butter an 8×8-inch baking dish.
2. In a large bowl, combine the shredded zucchini, chopped onion, half of the shredded cheese, thawed corn, chopped jalapeño, and eggs. Mix well.
3. Add the garlic powder, cumin, salt, black pepper, and corn muffin mix to the bowl. Stir until everything is fully incorporated.
4. Transfer the mixture to the prepared baking dish and sprinkle the remaining cheese on top.
5. Bake for 50–55 minutes, or until the casserole is golden brown and cooked through. Serve warm and enjoy!
