Zucchini Cornbread Casserole
Transform your dining experience with our Zucchini Cornbread Casserole, a dish that perfectly balances warmth and flavor. This casserole features tender, shredded zucchini mingling with sweet corn and a hint of spicy jalapeño, all topped with a golden, cheesy crust. Easy to prepare and versatile enough to serve as either a main course or side dish, it’s ideal for family dinners and gatherings alike. The inviting aroma fills your kitchen, creating an atmosphere of comfort that beckons everyone to the table. Delight in the satisfying taste of this nutritious dish that promises to please even the pickiest eaters.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 8
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 1/2 cups shredded zucchini (thoroughly drained)
- 1 white onion (finely diced)
- 16 oz premium cheddar cheese (shredded and divided)
- 1 cup corn (thawed)
- 1 jalapeño (finely diced)
- 2 large eggs
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 package (8.5 oz) corn muffin mix
Instructions
- Preheat your oven to 350°F and grease an 8×8-inch baking dish.
- In a mixing bowl, combine shredded zucchini, onion, half the cheese, corn, jalapeño, eggs, garlic powder, cumin, salt, and pepper; stir until mixed well.
- Gradually fold in the corn muffin mix until fully incorporated.
- Pour the mixture into the baking dish and spread evenly; top with remaining cheese.
- Bake for 50–55 minutes or until golden brown on top.
- Allow cooling slightly before serving for enhanced flavor.
Nutrition
- Serving Size: 1 piece (approx. 180g)
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg
Find it online: https://lowsugarcooking.com/zucchini-cornbread-casserole/