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
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
- 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.
- Add Corn Muffin Mix: Gradually mix in the corn muffin mix until fully incorporated with the other ingredients.
- Transfer and Top: Pour the mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining shredded cheese over the top.
- 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.
- 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!
