Zucchini Cornbread Casserole
Zucchini cornbread casserole: shredded, drained zucchini with onion, corn, jalapeño, eggs, cumin and cheddar folded into a box of corn muffin mix, topped with more cheddar and baked at 350°F until golden and 165°F in the center. Serves 8.
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Ingredients
- 3 1/2 cups zucchini shredded and well drained (squeeze out the extra liquid)
- 1 white onion diced
- 16 ounces cheddar cheese shredded; divided, half in the batter and half on top
- 1 cup frozen corn thawed
- 1 jalapeño diced; remove the seeds for less spice
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 box corn muffin mix 8.5 ounces
Instructions
- Heat the oven to 350°F and lightly grease an 8x8 inch baking dish.
- In a large bowl mix the well-drained zucchini, onion, half of the cheddar, corn, jalapeño, eggs, garlic powder, cumin, salt and pepper.
- Slowly stir in the corn muffin mix until it is fully combined. Do not overmix.
- Transfer the mixture to the prepared baking dish and top it with the remaining cheddar.
- Bake for 50 to 55 minutes, until the casserole is cooked through the center, golden on top, and the center reaches 165°F on a food thermometer.
- Serve warm. For cleaner squares, let it sit in the dish for 5 to 10 minutes before cutting.
Notes
Refrigerate leftovers within 2 hours and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 407kcalCarbohydrates: 30.6gProtein: 17.6gFat: 24gSodium: 915mgFiber: 2gSugar: 8.4g
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