Cheesy Zucchini Cornbread Casserole
Zucchini Cornbread Casserole
This Zucchini Cornbread Casserole is a perfect way to use up a fresh garden harvest. It’s moist, cheesy, and savory, striking a balance between traditional cornbread and a vegetable gratin. Combining corn muffin mix with shredded zucchini and melted cheddar creates a tender “spoonbread” texture, while a touch of jalapeño and cumin adds a subtle, flavorful kick.
Ingredients
Produce & Dairy
- Shredded zucchini, well drained – 3 1/2 cups
- Shredded cheddar cheese, divided – 16 oz
- White onion, diced – 1
- Frozen corn, thawed – 1 cup
- Jalapeño, diced – 1
- Eggs – 2
Pantry & Spices
- Corn muffin mix (e.g., Jiffy) – 1 box (8 1/2 oz)
- Garlic powder – 1 tsp
- Cumin – 1 tsp
- Salt – 1 tsp
- Black pepper – 1/2 tsp
Directions
- Prep the Oven & Dish: Preheat oven to 350°F. Lightly grease an 8×8-inch baking dish.
- Mix the Base: In a large bowl, combine zucchini, onion, half the cheese (8 oz), corn, jalapeño, and eggs. Stir in garlic powder, cumin, salt, and pepper until well coated.
- Add the Corn Mix: Gradually fold in the corn muffin mix, stirring until fully incorporated. The batter will be thick and chunky.
- Top & Bake: Spread the mixture evenly in the prepared dish. Sprinkle the remaining 8 oz of cheese on top. Bake 50–55 minutes.
- Check Doneness: The casserole is ready when the cheese is golden and bubbly and the center is firm. Let it rest 5–10 minutes before slicing.
