This is absolutely delicious. Don’t change a thing! I took this to a dinner party
Zucchini Cornbread Casserole
This hearty and flavorful casserole brings together zucchini, sweet corn, and melted cheese in a comforting dish that works beautifully as a side or a standalone light meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Shredded zucchini, drained well | 3 ½ cups |
| White onion, finely diced | 1 |
| Shredded cheddar cheese | 16 oz (split in half) |
| Frozen corn, thawed | 1 cup |
| Jalapeño, finely chopped | 1 (seeded for less heat) |
| Eggs | 2 |
| Garlic powder | 1 teaspoon |
| Ground cumin | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Corn muffin mix (8.5 oz box) | 1 |
Instructions:
- Preheat Oven:
Begin by preheating your oven to 350°F (175°C). - Mix the Base:
In a large mixing bowl, combine the shredded zucchini, diced onion, half of the cheddar cheese, corn, jalapeño, eggs, and spices—garlic powder, cumin, salt, and pepper. - Add Cornbread Mix:
Gradually fold in the corn muffin mix. The batter will be on the thicker side. - Transfer to Dish:
Spoon the mixture into a greased baking dish and smooth the top evenly. - Top with Cheese:
Scatter the remaining cheddar cheese across the surface. - Bake:
Place in the oven and bake for 50 to 55 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. - Cool & Serve:
Let the casserole rest for a few minutes before slicing and serving warm.
Tips:
- Want a milder dish? Skip the jalapeño or use a sweet pepper instead.
- Try swapping the cheddar with Monterey Jack or pepper Jack for a different twist.
- Add a sprinkle of chopped herbs like cilantro or chives for fresh flavor.
- Make it ahead! Store overnight in the fridge and bake as usual, just add a few more minutes to your cook time.
Zucchini Cornbread Casserole
This hearty and flavorful casserole brings together zucchini, sweet corn, and melted cheese in a comforting dish that works beautifully as a side or a standalone light meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Shredded zucchini, drained well | 3 ½ cups |
| White onion, finely diced | 1 |
| Shredded cheddar cheese | 16 oz (split in half) |
| Frozen corn, thawed | 1 cup |
| Jalapeño, finely chopped | 1 (seeded for less heat) |
| Eggs | 2 |
| Garlic powder | 1 teaspoon |
| Ground cumin | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Corn muffin mix (8.5 oz box) | 1 |
Instructions:
- Preheat Oven:
Begin by preheating your oven to 350°F (175°C). - Mix the Base:
In a large mixing bowl, combine the shredded zucchini, diced onion, half of the cheddar cheese, corn, jalapeño, eggs, and spices—garlic powder, cumin, salt, and pepper. - Add Cornbread Mix:
Gradually fold in the corn muffin mix. The batter will be on the thicker side. - Transfer to Dish:
Spoon the mixture into a greased baking dish and smooth the top evenly. - Top with Cheese:
Scatter the remaining cheddar cheese across the surface. - Bake:
Place in the oven and bake for 50 to 55 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. - Cool & Serve:
Let the casserole rest for a few minutes before slicing and serving warm.
Tips:
- Want a milder dish? Skip the jalapeño or use a sweet pepper instead.
- Try swapping the cheddar with Monterey Jack or pepper Jack for a different twist.
- Add a sprinkle of chopped herbs like cilantro or chives for fresh flavor.
- Make it ahead! Store overnight in the fridge and bake as usual, just add a few more minutes to your cook time.
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