Description
A hearty zucchini cornbread casserole loaded with cheddar cheese, corn, onion, and jalapeño. Perfect as a side dish or vegetarian main course.
Ingredients
Scale
- 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
- 2 eggs
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 box (8.5 ounces) corn muffin mix
Instructions
- Preheat oven to 350°F and grease an 8×8-inch baking dish
- Drain zucchini thoroughly
- Combine zucchini, onion, half the cheese, corn, jalapeño, eggs, and seasonings
- Mix until evenly combined
- Add corn muffin mix and stir gently
- Transfer mixture to prepared baking dish
- Top with remaining cheddar cheese
- Bake 50 to 55 minutes until golden and set
- Rest several minutes before serving
Notes
- Drain zucchini very well for best texture
- Use sharp cheddar for richer flavor
- Remove jalapeño seeds for less heat
- Store leftovers refrigerated up to 4 days
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 6
- Sodium: 780
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 2
- Protein: 17
- Cholesterol: 85