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Zucchini Cornbread Casserole

Zucchini Cornbread Casserole

Imagine creating a dish that radiates warmth and happiness with every bite: Zucchini Cornbread Casserole. This delightful recipe combines fresh zucchini, sweet corn, and a hint of spicy jalapeño, all crowned with a crispy, cheesy topping. Perfect for family meals or cozy gatherings, this casserole not only fills your home with an inviting aroma but also serves as the centerpiece of any dining experience. Simple to prepare and richly satisfying, it brings comfort food to a new level.

  • Total Time: 1 hour 10 minutes
  • Yield: Serves approximately 9 people 1x

Ingredients

Scale
  • 3 1/2 cups shredded zucchini (drained)
  • 1 white onion (diced)
  • 16 oz premium cheddar cheese (shredded)
  • 1 cup corn (thawed)
  • 1 jalapeño (diced)
  • 2 large eggs
  • 8.5 oz corn muffin mix
  • garlic powder
  • cumin
  • salt
  • black pepper
  • fresh parsley (for garnish)

Instructions

  1. Preheat your oven to 350°F and grease an 8×8-inch baking dish.
  2. In a mixing bowl, combine shredded zucchini, diced onion, half the cheddar cheese, corn, jalapeño, eggs, garlic powder, cumin, salt, and black pepper.
  3. Gradually stir in the corn muffin mix until well blended.
  4. Transfer the mixture to the greased baking dish and sprinkle with remaining cheddar cheese.
  5. Bake for 50 to 55 minutes until golden brown and set in the center.
  6. Allow to cool slightly before serving warm.
  • Author: Jennifer
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 280
  • Sugar: 4g
  • Sodium: 470mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 10g
  • Cholesterol: 70mg

Keywords: Use fresh zucchini for optimal flavor. Be sure to drain the zucchini thoroughly to avoid excess moisture. Adjust jalapeño quantity based on desired spice level.