Zucchini Cornbread Casserole

If you’re a fan of cornbread but are looking for something with a little more kick and nutritional value, we’ve got just the dish! This cheesy Zucchini Cornbread Casserole is bursting with flavor and packed with summer veggies. Zucchini is truly the star of the show here, with a hefty 3 1/2 cups loaded into this dish. Sweet corn and a zesty jalapeño play supporting roles for a final result that knocks it out of the park.

We went with a box of corn muffin mix in this recipe to make things super simple. That just leaves shredding and chopping the veggies, then mixing it all together. Transfer the mixture to an 8×8-inch baking dish and top it off with shredded cheddar cheese. Pop the casserole in the oven for just under an hour or until it’s golden brown and cooked through the center. The sight of the crispy cheese on top is enough to get anyone’s mouth watering!

Why You’ll Love This Recipe

This Zucchini Cornbread Casserole combines the comforting taste of cornbread with the freshness of seasonal vegetables, offering a delightful twist on a classic dish. It’s easy to prepare, requires minimal ingredients, and is a crowd-pleaser at any table.

Kitchen Equipment You’ll Need

• Oven
• 8×8 inch baking dish
• Large mixing bowl
• Grater
• Mixing spoon

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 teaspoon black pepper
• 1 (8.5 oz) box corn muffin mix

Step-by-Step Instructions

1. Preheat your oven to 350 degrees F and lightly grease an 8×8 inch baking dish.
2. In a large bowl, mix together the zucchini, onion, half of the cheddar cheese, corn, jalapeño, eggs, garlic powder, cumin, salt, and black pepper.
3. Slowly mix in the corn muffin mix until everything is fully combined.
4. Transfer the mixture to the prepared baking dish and sprinkle the remaining cheese on top.
5. Bake for 50-55 minutes or until the center is cooked through and the top is golden brown. Serve warm and enjoy!

Tips for Success

• Ensure the zucchini is well-drained to prevent a soggy casserole.
• Adjust the jalapeño to your spice preference by removing seeds for a milder flavor.
• Allow the casserole to cool slightly before serving to let it set.

Additional Tips and Variations

For added flavor, consider mixing in a cup of cooked bacon or sausage. You can also use different cheeses like pepper jack for an extra kick. Serve with a dollop of sour cream or a sprinkle of fresh cilantro for a refreshing finish.

Nutritional Highlights (Per Serving)

This casserole is a good source of fiber and protein, thanks to the zucchini and eggs. It’s also rich in vitamins A and C from the vegetables.

Frequently Asked Questions (FAQ)

Can I make this casserole ahead of time?

Yes, you can prepare the mixture and refrigerate it overnight. Just be sure to bake it fresh before serving.

Can I use fresh corn instead of frozen?

Absolutely! Fresh corn will add a delightful crunch to the dish.

Is this recipe gluten-free?

No, but you can easily substitute a gluten-free corn muffin mix to make it suitable for a gluten-free diet.

Conclusion

This Zucchini Cornbread Casserole is a delicious and hearty dish that’s perfect for any occasion, from family dinners to potlucks. We hope you enjoy making and eating it as much as we do. Give this recipe a try and let us know how it turns out. We’d love to hear your feedback and any creative twists you add!