Zucchini Cornbread Casserole
Imagine snuggling up with a dish that embodies warmth and happiness with every mouthful. That's our Zucchini Cornbread Casserole. It combines picked zucchini, bursts of corn, and a touch of spicy jalapeño. All embraced by a crispy, cheesy topping. Whether it is a family meal. Or an intimate get-together with loved ones. This casserole carries pleasure. Fills the air with its inviting scent and serves as a centerpiece. For gathering around the dining table. It's uncomplicated. And fulfilling. And evokes a sense of comfort. That feels like home.
Ingredients
- 3 ½ czucchini (shredded and thoroughly drained)
- 1white onion (finely diced)
- 16 ozpremium cheddar cheese (shredded and divided)
- 1 ccorn (thawed from its frozen state)
- 1jalapeño (finely diced (seeds can be removed to reduce heat))
- 2 largeeggs
- 1 tspgarlic powder
- 1 tspcumin
- 1 tspsalt
- ½ tspblack pepper
- 1 packageUnknown ingredient
Directions
- 1
Preheat the oven to 350°F. Prepare an 8x8-inch baking dish by greasing it with nonstick spray or butter.
- 2
In a bowl mix together the shredded zucchini, onion, half of the cheese, corn, jalapeño, eggs, garlic powder, cumin, salt and pepper until well combined.
- 3
Gradually add the corn muffin mix, to the vegetable mixture and stir until everything is evenly incorporated.
- 4
Transfer the mixture into the greased dish. Sprinkle the remaining cheese on top.
- 5
Place the dish in the oven. Bake for 50 to 55 minutes until the center is set and the top is golden brown.
- 6
Once baked remove from the oven. Allow it to cool slightly before serving warm, for the best flavor.