Zucchini Cornbread Casserole- Indulge in a delightful blend of shredded zucchini, juicy corn, spicy jalapeño, and melted cheddar cheese, all harmoniously baked within a golden cornbread base. Every bite promises a symphony of flavors, making this Zucchini Cornbread Casserole an unmissable culinary masterpiece.
The first occasion I prepared this Zucchini Cornbread Casserole was spontaneous. Aiming to infuse a bit of summer essence into a winter night. As the enticing scents wafted through the kitchen. My husband’s inquisitive looks turned into excitement. While my child’s usual disinterest in zucchini shifted into surprise. The golden crust and moist interior were a hit. Quickly establishing it as a staple at our family get-togethers.
Every summer since, this casserole isn’t just a dish; it’s a heartwarming reunion of that serendipitous sunset and the lingering touch of the first bite.
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 black pepper
- 1 (8.5 0z) box corn muffin mix
How To Make Zucchini Cornbread Casserole
- Preheat oven to 350 degrees F and lightly grease an 8×8 inch baking dish.
- In a large bowl, mix together the zucchini, onion, half the cheese, corn, jalapeño, eggs and spices.
- Slowly mix in the corn muffin mix until fully combined.
- Transfer mixture to the prepared baking dish and top with remaining cheese.
- Bake for 50-55 minutes or until cooked through the center and golden on top. Serve warm.
