Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Zucchini Cornbread Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 21 reviews

Our Zucchini Cornbread Casserole is a comforting and flavorful dish that combines shredded zucchini, sweet corn, and a touch of spicy jalapeño, all baked together with a deliciously crispy and cheesy topping. Perfect for family meals or intimate gatherings, this casserole fills your home with an inviting aroma and serves as a satisfying centerpiece that evokes warmth and happiness.

  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings

Ingredients

Vegetables and Cheese

  • 3 1/2 cups shredded and thoroughly drained zucchini
  • 1 white onion, finely diced
  • 1 cup corn, thawed from frozen
  • 1 jalapeño, finely diced (seeds removed to reduce heat if desired)
  • 16 oz premium cheddar cheese, shredded and divided

Dry and Seasonings

  • 1 package (8.5 oz) corn muffin mix
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp black pepper

Other Ingredients

  • 2 large eggs

Instructions

  1. Preheat and prepare baking dish: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish thoroughly using nonstick spray or butter to prevent sticking.
  2. Mix vegetables and cheese: In a large bowl, combine the shredded zucchini, finely diced onion, half of the shredded cheddar cheese, thawed corn, and diced jalapeño. Mix until well distributed.
  3. Add eggs and seasonings: To the vegetable mixture, add the two eggs along with garlic powder, cumin, salt, and black pepper. Stir thoroughly to evenly incorporate all ingredients.
  4. Incorporate corn muffin mix: Gradually add the corn muffin mix to the mixture, stirring gently until everything is uniformly combined without overmixing.
  5. Assemble casserole: Transfer the mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining shredded cheddar cheese evenly over the top for a golden, cheesy crust.
  6. Bake: Place the baking dish in the preheated oven and bake for 50 to 55 minutes. Bake until the center is fully set and the top turns a golden brown color.
  7. Cool and serve: Once baked, carefully remove the casserole from the oven and let it cool slightly. Serve warm to enjoy the best flavor and texture.

Notes

  • To make this casserole gluten-free, substitute the regular corn muffin mix with a gluten-free corn muffin mix. This simple swap retains the dish’s flavor and texture while making it suitable for gluten-free diets.
  • Remove jalapeño seeds to reduce spiciness or adjust the jalapeño amount to your preferred heat level.
  • Ensure zucchini is thoroughly drained to avoid excess moisture that could affect the casserole’s texture.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American Southern
  • Diet: Gluten Free

Find it online: https://flavorhug.com/zucchini-cornbread-casserole-recipe/