Zucchini Cornbread Casserole

Description

This Zucchini Cornbread Casserole is a savory, comforting blend of shredded zucchini, sweet corn, diced jalapeño, and melted cheddar cheese, all baked together on a delicious golden cornbread base. Perfect for family dinners, potlucks, or any gathering, this casserole is a delightful balance of flavors and textures that’s sure to become a favorite. Each bite offers a mix of moist cornbread, vibrant veggies, and a hint of spice.

Who is This Recipe For?

This recipe is ideal for:

  • Vegetable lovers looking for a unique twist on traditional cornbread.
  • Busy families who need a quick and delicious side or main dish.
  • Potluck attendees searching for a crowd-pleasing dish that’s easy to transport.
  • Vegetarians looking for a hearty and filling casserole option.

Why It’s Great

  • Flavorful: With zucchini, corn, jalapeño, and cheese, this casserole is bursting with rich, layered flavors.
  • Easy to Make: Simply mix the ingredients, bake, and enjoy!
  • Versatile: Great as a side or a main dish; pair with a salad or roasted vegetables for a complete meal.
  • Nutritious: Loaded with veggies like zucchini and corn, this dish adds a healthy twist to classic cornbread.

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

Kitchen Equipment Needed

  • 8×8-inch baking dish: To bake the casserole to a golden perfection.
  • Mixing bowls: One large bowl for mixing ingredients.
  • Cheese grater: If shredding your own cheese.
  • Spatula: For easy transfer to the baking dish.

How to Make Zucchini Cornbread Casserole

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
  2. Combine Ingredients: In a large mixing bowl, combine the shredded zucchini (make sure it’s well-drained), diced onion, half of the shredded cheese, corn, diced jalapeño, eggs, garlic powder, cumin, salt, and black pepper. Mix until all ingredients are evenly distributed.
  3. Add Corn Muffin Mix: Gradually mix in the corn muffin mix until fully incorporated with the other ingredients.
  4. Transfer and Top: Pour the mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining shredded cheese over the top.
  5. Bake: Place the casserole in the preheated oven and bake for 50-55 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
  6. Serve Warm: Let it cool slightly, then serve warm for best flavor.

Storage

  • Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
  • Freezer: Wrap portions tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat as desired.

FAQ

Can I use fresh corn instead of frozen?
Yes, fresh corn works perfectly in this recipe. Simply cut it off the cob and add as directed.

How can I reduce the spice level?
Remove the seeds from the jalapeño, or omit it altogether for a milder flavor.

Can I make this casserole gluten-free?
Yes! Substitute with a gluten-free corn muffin mix to make this dish gluten-free.

Can I use other cheeses?
Absolutely! Try Monterey Jack or a Mexican blend for a different flavor profile.

Conclusion

This Zucchini Cornbread Casserole is the ultimate comfort food, blending the sweetness of corn with savory zucchini and a hint of spice from the jalapeño. Perfect for summer potlucks or cozy winter nights, this versatile dish is sure to become a family favorite. Enjoy the warm, golden crust and soft interior as a delicious side or main dish!

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