Description
A comforting and veggie-packed cornbread-style casserole featuring grated zucchini, corn, cheese, and warm spices—perfect for using up garden zucchini.
Ingredients
- 3 1/2 cups grated zucchini (well‑drained)
- 1 white onion, finely chopped
- 16 oz cheddar cheese (shredded; divided)
- 1 cup corn kernels (thawed if frozen)
- 1 jalapeño, finely chopped (remove seeds for less heat)
- 2 large eggs
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 box corn muffin mix (8.5‑oz size)
Instructions
- Preheat the oven to 350 °F (175 °C). Grease an 8×8‑inch baking dish.
- In a large bowl, combine zucchini, onion, half the cheese, corn, jalapeño, eggs, garlic powder, cumin, salt, and pepper.
- Gradually fold in the corn muffin mix, stirring until no dry spots remain.
- Transfer mixture to the prepared baking dish and sprinkle with remaining cheese.
- Bake 50–55 minutes, until the center is set and the top is golden brown.
- Let cool slightly before serving.
Notes
- Be sure to drain the grated zucchini thoroughly (e.g. squeeze in towel) to avoid sogginess.
- Do not overmix the batter—stir just until combined to avoid a dense texture.
- Layer cheese by mixing half in and sprinkling the rest on top near the end for a golden crust.
- Let the casserole rest 5–10 minutes after baking for easier serving.
- This freezes well for up to 3 months—cool completely, wrap tightly, and reheat covered at 350 °F for ~20 minutes.
- Substitutions: yellow squash for zucchini; Monterey Jack or pepper jack for cheddar; fresh, frozen or canned corn; serrano or canned chiles instead of jalapeño; yellow or red onion for white; use leftover crumbled cornbread in place of muffin mix.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 800–900 (entire recipe)
- Fat: 45–55 g (entire recipe)
- Carbohydrates: 70–80 g (entire recipe)
- Protein: 40–50 g (entire recipe)
