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Zucchini Cornbread Casserole: A Comforting Twist on a Classic

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Ingredients
  

  • Ingredients:
  • 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)
  • 2 eggs
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 8.5 oz box corn muffin mix

Instructions
 

  • Preheat and Prepare: Preheat your oven to 350 degrees F. Lightly grease an 8×8 inch baking dish.
  • Combine Ingredients: In a large bowl, mix together the shredded zucchini, diced onion, half of the cheddar cheese, thawed corn, diced jalapeño, eggs, garlic powder, cumin, salt, and black pepper.
  • Add Corn Muffin Mix: Gradually stir in the corn muffin mix until everything is fully combined.
  • Assemble the Casserole: Pour the mixture into the prepared baking dish. Sprinkle the remaining cheese evenly over the top.
  • Bake: Place the dish in the oven and bake for 50-55 minutes, or until the center is cooked through and the top is golden brown.
  • Serve Warm: Let the casserole cool slightly before serving to allow it to set up, making it easier to slice.
  • Savor the Flavor