Zucchini Cornbread Casserole
This Zucchini Cornbread Casserole is a brilliant way to use up a garden harvest. It’s a dense, savory, and incredibly moist dish that blurs the line between a traditional cornbread and a vegetable gratin. By mixing the corn muffin mix directly with the moisture-rich zucchini and melted cheddar, you get a “spoonbread” texture that is elevated by the subtle kick of jalapeño and cumin.
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Zucchini Cornbread Casserole
Ingredients:
| PRODUCE & DAIRY | AMOUNT |
| Shredded zucchini, well drained | 3 1/2 cups |
| Shredded cheddar cheese (divided) | 16 oz |
| White onion, diced | 1 |
| Frozen corn, thawed | 1 cup |
| Jalapeño, diced | 1 |
| Eggs | 2 |
| PANTRY & SPICES | AMOUNT |
| Corn muffin mix (e.g., Jiffy) | 1 box (8 1/2 oz) |
| Garlic powder | 1 teaspoon |
| Cumin | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
How to Make Zucchini Cornbread Casserole:
Step 1: Prep the Oven and Pan: Preheat your oven to 350°F. Lightly grease an 8×8-inch baking dish with butter or nonstick spray.
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Step 2: Combine the Base: In a large mixing bowl, stir together the 3 1/2 cups of shredded zucchini, diced onion, 1/2 of the shredded cheese (8 oz), corn, jalapeño, and the 2 eggs. Stir in the garlic powder, cumin, salt, and pepper until the vegetables are evenly coated.
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Step 3: Fold in the Mix: Slowly add the box of corn muffin mix to the bowl. Stir until the dry mix is fully incorporated into the wet ingredients. The batter will be thick and chunky.
Step 4: Top and Bake: Transfer the mixture into your prepared baking dish and spread it into an even layer. Sprinkle the remaining 8 oz of cheese over the top. Bake for 50/55 minutes.
Step 5: The Center Test: The casserole is done when the cheese is bubbly and golden, and the center feels firm to the touch (it shouldn’t “jiggle” when moved). Remove from the oven and let it stand for 5/10 minutes before slicing.
