Zucchini, drained and shredded 3 1/2 cups
Cheddar cheese, shredded 16 ounces (divided)
White onion, diced 1 medium
Frozen corn, thawed 1 cup
Jalapeño, chopped 1 (seeds removed for milder flavor, if desired)
Eggs 2 large
Garlic powder 1.5 milligrams
Cumin 2 teaspoons
Black pepper 1/2 teaspoon
Salt 1 teaspoon
Corn muffin mix (8.5 oz box) 1 box
Step-by-Step Guide to Making Zucchini Cornbread Casserole
1. Preheat Your Oven
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Start by preheating your oven to 350°F (175°C). While the oven is heating up, lightly grease an 8×8-inch baking dish with butter or non-stick spray to prevent the casserole from sticking.
2. Prepare the Ingredients
In a large mixing bowl, combine the drained and shredded zucchini, diced onion, thawed corn, chopped jalapeño, and half of the shredded cheddar cheese. Add the eggs, garlic powder, cumin, salt, and black pepper to the mixture. Stir everything together until all ingredients are evenly distributed.
3. Incorporate the Corn Muffin Mix
Gradually add the corn muffin mix to the zucchini mixture, stirring continuously until the dry mix is fully incorporated. The batter should be thick and well combined, with no dry patches.
4. Transfer to Baking Dish
Pour the mixture into your prepared baking dish, spreading it out evenly with a spatula. Sprinkle the remaining shredded cheddar cheese over the top, ensuring it covers the entire surface of the casserole.
5. Bake to Perfection
Place the baking dish in the preheated oven and bake for 50-55 minutes. The casserole is done when the top is golden brown and a toothpick inserted into the center comes out clean. If you prefer a slightly crispier top, you can broil the casserole for an additional 2-3 minutes after baking.
6. Let It Rest and Serve
Once the casserole is done baking, remove it from the oven and let it rest for about 10 minutes before serving. This allows the flavors to meld together and makes it easier to slice and serve.
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