Description
Zucchini Cornbread Casserole brings summer garden freshness straight to your dinner table with a hearty southern-style twist. Creamy corn kernels and shredded zucchini blend perfectly with golden cornbread for a comforting side dish that disappears quickly at family gatherings.
Ingredients
Scale
Main Ingredients:
- 3.5 cups zucchini
- 16 oz cheddar cheese
- 1 cup corn
- 1 white onion
- 1 jalapeno
- 2 large eggs
Supporting Ingredients:
- 1 package corn muffin mix
Seasoning Ingredients:
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- Preheat your oven to 350°F and spray an 8×8-inch baking dish with nonstick cooking spray.
- Squeeze excess moisture from 3 ½ cups of shredded zucchini using a clean kitchen towel, ensuring it’s completely dry.
- Combine the drained zucchini with 1 diced white onion, 8 oz of shredded cheddar cheese, 1 cup of corn, and 1 diced jalapeño in a large mixing bowl.
- Whisk 2 large eggs into the vegetable mixture, then add 1 tsp garlic powder, 1 tsp cumin, 1 tsp salt, and ½ tsp black pepper.
- Pour the entire 8.5 oz package of corn muffin mix into the bowl and stir until ingredients are thoroughly blended.
- Transfer the mixture into the prepared baking dish, spreading it evenly with a spatula.
- Sprinkle the remaining 8 oz of shredded cheddar cheese across the top of the casserole.
- Slide the dish into the preheated oven and bake for 50-55 minutes until the center sets and the top turns golden brown.
- Remove from the oven and let the casserole rest for 10 minutes before serving to help it firm up.
Notes
- Fresh zucchini works best when squeezed of excess moisture to prevent a soggy casserole.
- Swap jalapeños with bell peppers for a milder version that’s kid-friendly and less spicy.
- For a gluten-free option, use a gluten-free cornbread mix and ensure all other ingredients are certified gluten-free.
- This casserole freezes beautifully for up to 3 months, making it perfect for meal prep and quick weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 281 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 70 mg