Zucchini Cornbread Casserole

 

We have the perfect recipe for you if you love cornbread but are seeking for something heartier and healthier. Summer vegetables abound in this buttery cornbread dish with zucchini. With a generous 3 1/2 cups packed into this meal, zucchini certainly takes center stage. The tangy jalapeo and sweet corn are the supporting cast members that really bring it home.

 

 

 

What’s in it?

3 and a half cups of drained, shredded zucchini

16 ounces of shredded cheddar cheese, split One diced white onion

1 cup of thawed corn from the freezer 1 chopped jalapeño (seeds may be removed for a milder flavor)

Two eggs

1.5 milligrams of garlic powder

One teaspoon of cumin, one teaspoon of salt, and half a teaspoon of black pepper

1 box of corn muffin mix, 8.5 oz.

Instructions:

Cornbread Casserole with Zucchini: A Recipe Guide

Get the oven preheated to 350 degrees Fahrenheit and gently coat a baking dish that is 8 by 8 inches.

Combine zucchini, onion, corn, jalapeño, half of the cheese, eggs, and seasonings in a large bowl.

Toss in the corn muffin mix gradually until well incorporated.

Once the baking dish is ready, transfer the mixture to it and sprinkle the remaining cheese on top.

Cook for 50–55 minutes, or until golden and cooked through. Keep heated before serving.