Zucchini Cornbread Casserole

 

We have the perfect recipe for you if you love cornbread but are seeking something heartier and healthier. Summer vegetables abound in this buttery cornbread dish with zucchini. With three and a half cups packed into this meal, zucchini is undeniably the main attraction. The tangy jalapeño and sweet corn are the supporting cast members that really bring it home.

What is Needed

• 2.5 cups of zucchini, shredded and set aside to drain
• 1 chopped white onion and 16 ounces (split) of shredded cheddar cheese
• 1 cup thawed corn
• 1 chopped jalapeño (to make it milder, remove the seeds)
• 2 eggs
• 2 milligrams of garlic powder
• 1 teaspoon of cumin flour
• 1/4 teaspoon of salt
• 1/2 teaspoon of black pepper
• One 8.5-oz package of corn muffin mix

Zucchini Cornbread Casserole Recipe Details

1. Lightly butter an 8×8 inch baking dish and set the oven to 350 degrees F.
2. Blend the corn, jalapeño, eggs, zucchini, onion, half of the cheese, and half of the corn in a big bowl.
3. Add the corn muffin mix slowly, mixing until incorporated.
4. After preparing the baking dish, transfer the mixture to it and sprinkle the remaining cheese on top.
5. Cook for 50–55 minutes, or until golden and cooked through.
6. Warm it up before serving.