Zucchini Cornbread Casserole
This Zucchini Cornbread Casserole is a delicious way to bring fresh veggies into a warm, cheesy, and comforting dish. Packed with shredded zucchini, corn, onions, and a hint of jalapeño spice, this casserole is both nourishing and crowd-pleasing. A golden layer of melted cheddar cheese on top makes it irresistibly hearty.
Perfect as a side dish for holiday meals, summer cookouts, or even a simple family dinner, this casserole blends the classic sweetness of cornbread with savory vegetables for a unique and flavorful twist.
Ingredients:
- 3 and 1/2 cups drained and shredded zucchini
- 16 ounces cheddar cheese, shredded (divided)
- 1 medium white onion, diced
- 1 cup frozen corn, thawed
- 1 jalapeño, chopped (remove seeds for less heat, if desired)
- 2 large eggs
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 teaspoons cumin
- 1/4 teaspoon garlic powder (note: adjusted from “1.5 mg” to a realistic measure)
- 1 box corn muffin mix (8.5 ounces)
Instructions:
- Preheat oven: Preheat to 350°F (175°C). Grease an 8 × 8-inch baking dish with butter or non-stick spray.
- Mix ingredients: In a large bowl, combine shredded zucchini, diced onion, corn, jalapeño, and half the cheddar cheese. Add eggs, garlic powder, cumin, salt, and black pepper. Mix until evenly combined.
- Add muffin mix: Stir in the corn muffin mix until no dry patches remain. Batter will be thick.
- Assemble casserole: Pour into the greased baking dish and spread evenly. Sprinkle the remaining cheddar cheese over the top.
- Bake: Bake 50–55 minutes, until golden brown and a toothpick inserted in the center comes out clean. For a crispier top, broil an extra 2–3 minutes.
- Rest and serve: Let rest 10 minutes before slicing and serving.
Tips:
- Cheese lovers: Use a mix of cheddar and Monterey Jack for a gooier texture.
- Spice it up: Keep some jalapeño seeds or add a pinch of cayenne for extra heat.
- Veggie boost: Stir in chopped spinach or bell peppers for more flavor and nutrition.
- Make ahead: Assemble the casserole, cover tightly, and refrigerate overnight; bake the next day.
- Serving idea: Pairs beautifully with chili, barbecue meats, or as a stand-alone vegetarian main.