Zucchini Cornbread Casserole

Introducing a heartwarming dish that intertwines the classic comfort of cornbread with a vibrant twist! The Cheesy Zucchini Cornbread Casserole promises to take your tastebuds on a flavorful adventure through the medley of summer veggies, with zucchini taking the culinary spotlight in a whopping 3 1/2 cups. The ensemble of sweet corn and an adventurous jalapeño elevate this dish into a spectacular balance of sweet and spicy.
Effortlessly crafted with a box of corn muffin mix, the simplicity of this recipe allows the zucchini, corn, and jalapeño to shine boldly through. Enrobed in a golden, melted cheddar cheese crust, every bite invites you into a haven of hearty warmth and impeccable flavor.

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 (de-seed for a milder spice)

2 eggs

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon salt

½ teaspoon black pepper

1 (8.5 oz) box corn muffin mix


Preheat Your Canvas:

Preheat the oven to 350 degrees F.

Lightly grease an 8×8 inch baking dish.

Combine & Mix:

In a generous bowl, mingle together the zucchini, onion, half of the cheese, corn, jalapeño, eggs, and your array of spices.

Gradually integrate the corn muffin mix until fully harmonized.

Assemble & Bake:

Gracefully transfer the mixture into your prepared baking dish, and crown it with the remaining cheese.

Bake for 50-55 minutes, or until the center has settled and the top glistens a delectable golden.

Serve warm and let each bite of the Cheesy Zucchini Cornbread Casserole envelop you in a cozy embrace of wholesome goodness and vibrant flavors – truly a standing ovation in every bite!

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