Zucchini Cornbread Casserole

Zucchini Cornbread Casserole is a delicious blend of fresh, shredded zucchini, sweet corn, spicy jalapeño, and melted cheddar cheese, all baked within a golden cornbread base. This dish brings together savory flavors in a moist, satisfying casserole, perfect for any family gathering or just to add some summer sunshine to your table.

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
• 1/2 teaspoon black pepper
• 1 (8.5 oz) box corn muffin mix

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
2. Prepare the Mixture: In a large bowl, combine the shredded zucchini, diced onion, half of the shredded cheddar cheese, thawed corn, diced jalapeño, eggs, garlic powder, cumin, salt, and black pepper.
3. Add Corn Muffin Mix: Slowly stir in the corn muffin mix until fully combined.
4. Transfer to Baking Dish: Pour the mixture into the prepared baking dish and spread it out evenly. Top with the remaining cheddar cheese.
5. Bake: Bake for 50–55 minutes, or until the casserole is cooked through and golden on top.
6. Serve: Let the casserole cool slightly before serving warm.

Prep Time: 10 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 5 minutes
Kcal: 280 kcal | Servings: 6–8

Tips

• Well-Drain the Zucchini: Make sure to drain the zucchini well before using it to prevent excess moisture in the casserole.
• Spice Adjustments: If you prefer less heat, remove all the seeds from the jalapeño. For extra spice, leave some seeds in or add a pinch of red pepper flakes.
• Add-Ins: Feel free to experiment with other vegetables like bell peppers or even some cooked sausage for added flavor.

FAQ

Can I make this casserole ahead of time?
Yes, you can prepare the casserole ahead of time and refrigerate it for up to a day before baking. Just add a few extra minutes to the baking time if you’re baking it from the fridge.

Can I use a different cheese?
Yes, you can use any cheese you prefer, like Monterey Jack, Colby, or even pepper jack for a bit more heat.

Can I freeze the leftovers?
Yes, this casserole freezes well. Let it cool completely, cover tightly, and freeze for up to 3 months. Thaw in the fridge and reheat in the oven before serving.