This is absolutely delicious. Don’t change a thing! I took this to a dinner party
This Zucchini Cornbread Casserole is a delicious and easy-to-make side dish or light meal. The combination of zucchini, corn, and cheese makes for a flavorful and satisfying dish.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Shredded zucchini, well-drained | 3 ½ cups |
| Diced white onion | 1 |
| Shredded cheddar cheese | 16 ounces (divided) |
| Frozen corn, thawed | 1 cup |
| Diced jalapeño (remove seeds for less spice) | 1 |
| Eggs | 2 |
| Garlic powder | 1 teaspoon |
| Cumin | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Corn muffin mix (8.5 oz box) | 1 |
Instructions:
- Preheat oven: Preheat oven to 350°F (175°C).
- Combine ingredients: In a large bowl, combine shredded zucchini, diced onion, half of the shredded cheddar cheese, thawed corn, diced jalapeño, eggs, garlic powder, cumin, salt, and black pepper.
- Mix in corn muffin mix: Slowly mix in the corn muffin mix until fully combined. The batter will be thick.
- Pour into baking dish: Transfer the mixture to the prepared baking dish.
- Top with cheese: Sprinkle the remaining shredded cheddar cheese over the top.
- Bake: Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Serve: Let the casserole cool slightly before serving.
Tips
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- For a less spicy version, omit the jalapeño or use a milder variety.
- You can substitute other types of cheese, such as Monterey Jack or pepper Jack.
- Add some chopped fresh herbs, such as cilantro or chives, for extra flavor.
- This casserole can be made ahead of time and refrigerated overnight. Bake as directed, adding a few extra minutes to the baking time.
Enjoy your delicious Zucchini Cornbread Casserole!
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