Description
A cheesy zucchini and corn casserole baked with cornbread mix 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 jalapeno, 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.
- Combine zucchini, onion, half the cheese, corn, jalapeno, eggs, garlic powder, cumin, salt, and pepper.
- Mix until evenly combined.
- Add corn muffin mix and stir gently until incorporated.
- Transfer mixture to prepared baking dish.
- Top with remaining cheddar cheese.
- Bake for 50 to 55 minutes until center is set and top is golden.
- Rest for several minutes before serving.
Notes
- Drain zucchini thoroughly for best texture.
- Use sharp cheddar for richer flavor.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 5
- Sodium: 690
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 2
- Protein: 15
- Cholesterol: 85