Description
This Zucchini Cornbread Casserole is a comforting and flavorful baked dish that combines shredded zucchini, sweet corn, spicy jalapeño, and cheddar cheese with a moist cornbread base. Perfect as a side or a light main, this casserole is easy to prepare and bakes to a golden, cheesy perfection with a delightful blend of textures and savory spices.
Ingredients
Units
Scale
Vegetables & Dairy
- 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)
Wet Ingredients
- 2 eggs
Spices & Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Other Ingredients
- 1 (8.5 oz) box corn muffin mix
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350 degrees F (175 degrees C) and lightly grease an 8×8 inch baking dish to prevent sticking.
- Mix Main Ingredients: In a large mixing bowl, combine the shredded and well-drained zucchini, diced white onion, half of the shredded cheddar cheese, thawed corn, diced jalapeño, eggs, garlic powder, cumin, salt, and black pepper. Stir well to thoroughly incorporate all ingredients.
- Add Corn Muffin Mix: Gradually add the box of corn muffin mix into the zucchini mixture, stirring slowly and carefully until the batter is fully combined with no dry pockets of mix remaining.
- Transfer and Top: Pour the prepared batter into the greased 8×8 inch baking dish. Sprinkle the remaining half of the shredded cheddar cheese evenly over the top of the mixture.
- Bake the Casserole: Place the dish in the preheated oven and bake for 50 to 55 minutes. The casserole is done when the center is set through and the top is golden and slightly crispy.
- Serve Warm: Remove the casserole from the oven and allow it to cool slightly before serving warm. This makes a delicious side or light main course.
Notes
- Be sure to drain the shredded zucchini well to avoid excess moisture that can make the casserole soggy.
- Removing the seeds from the jalapeño can reduce the spice level if desired.
- You can substitute with yellow onion if white onion is unavailable.
- The dish can be reheated in the oven or microwave for leftovers.
- For a gluten-free version, use a gluten-free corn muffin mix.
Nutrition
- Serving Size: 1 slice (approximately 1/10 of casserole)
- Calories: 210
- Sugar: 3g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
