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Zucchini Cornbread Casserole

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Prep Time 15 minutes
Cook Time 50 minutes
Course Casserole, Side Dish
Cuisine American, Southern

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

Instructions
 

  • Preheat oven to 350°F and lightly grease an 8x8-inch baking dish.
  • In a large bowl, mix together the zucchini, diced onion, half of the shredded cheese, corn, jalapeño, eggs, garlic powder, cumin, salt, and pepper.
  • Slowly stir in the corn muffin mix until the mixture is fully combined.
  • Transfer the mixture into the prepared baking dish and sprinkle the remaining cheese on top.
  • Bake for 50-55 minutes, or until the casserole is cooked through the center and the top is golden brown. Serve warm.

Notes

Be sure to drain the zucchini well to prevent excess moisture. Let rest for 5-10 minutes before slicing for best texture.
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