Zucchini Cornbread Casserole
Ingredients:
– 3 1/2 cups shredded zucchini, well drained
– 1 white onion, diced
– 16 ounces shredded cheddar cheese, divided
– 1 cup frozen corn, thawed
– 1 jalapeño, diced (remove seeds for less spice)
– 2 eggs
– 1 teaspoon garlic powder
– 1 teaspoon cumin
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 (8.5 oz) box corn muffin mix
Preparation:
1. Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
2. Mix Ingredients: In a large bowl, combine the shredded zucchini, diced onion, half of the shredded cheese, corn, jalapeño, eggs, garlic powder, cumin, salt, and black pepper. Mix well.
3. Add Muffin Mix: Gradually stir in the corn muffin mix until the ingredients are fully combined.
4. Transfer and Top with Cheese: Pour the mixture into the prepared baking dish and sprinkle the remaining shredded cheese on top.
5. Bake: Bake for 50-55 minutes, or until the casserole is cooked through the center and golden brown on top.
6. Serve Warm: Let it cool slightly before serving. Enjoy warm as a side dish or main course.
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This casserole is a delicious way to enjoy zucchini with a cheesy, cornbread twist!
