Description
A comforting, veggie-packed zucchini cornbread casserole combining grated zucchini, sweet corn, melty cheese, and corn muffin mix into a hearty, golden-baked dish—perfect for summer produce or as a satisfying side.
Ingredients
- 3½ cups grated and well-drained zucchini
- 1 white onion, finely chopped
- 16 oz shredded cheddar cheese, divided
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 jalapeño, finely chopped (seeds removed for milder flavor)
- 2 large eggs
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp salt
- ½ tsp black pepper
- 1 box (8.5 oz) corn muffin mix
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
- In a large bowl, combine grated zucchini, onion, half the cheese, corn, jalapeño, eggs, garlic powder, cumin, salt, and pepper.
- Stir in the corn muffin mix gently—stop when just combined.
- Transfer mixture to the prepared dish, spreading evenly. Sprinkle remaining cheese on top.
- Bake for 50–55 minutes until golden and set in the center.
- Let cool for 5–10 minutes before slicing to help it firm up.
Notes
- Use yellow squash or a mix of squash and zucchini as a variation.
- Try pepper jack, Gruyère, or a Mexican cheese blend in place of cheddar.
- Canned, fresh, or frozen corn all work—drain if using canned.
- For more heat, add cayenne or green chilies; omit jalapeño for milder flavor.
- Store leftovers in the fridge up to 4 days; reheat covered at 350°F or microwave with damp towel.
- Freeze individual portions—good for up to 3 months.
- Prep Time: 15–20 minutes
- Cook Time: 50–55 minutes
- Category: Casserole / Side Dish
- Method: Baking
- Cuisine: American / Comfort
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 3g
- Sodium: 410mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 55mg
