Description
A cheesy zucchini casserole made with corn, cheddar cheese, jalapeño, and cornbread mix baked until golden and tender.
Ingredients
Scale
- 3 1/2 cups shredded zucchini, 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-ounce corn muffin mix
Instructions
- Preheat oven to 350°F and grease an 8×8-inch baking dish.
- Mix zucchini, onion, half the cheese, corn, jalapeño, eggs, and seasonings.
- Stir in corn muffin mix until combined.
- Transfer mixture to baking dish.
- Top with remaining cheese.
- Bake for 50 to 55 minutes until golden and set.
- Cool slightly and serve.
Notes
- Drain zucchini well before mixing.
- Use sharp cheddar for extra flavor.
- Store leftovers refrigerated up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4
- Sodium: 620
- Fat: 20
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 2
- Protein: 15
- Cholesterol: 75