Zucchini Cornbread Casserole 🌽🥒🧀

Step-by-Step Instructions

1. Preheat & Prep

Preheat oven to 350°F (175°C).
Lightly grease an 8×8-inch baking dish.

2. Mix the Vegetables & Cheese

In a large bowl, combine zucchini, onion, half of the shredded cheddar, corn, jalapeño, eggs, garlic powder, cumin, salt, and black pepper.

3. Add Corn Muffin Mix

Gradually mix in the corn muffin mix until fully incorporated. The batter will be slightly thick but well combined.

4. Transfer & Top

Pour the mixture into the prepared baking dish.
Sprinkle the remaining cheddar cheese evenly on top.

5. Bake

Bake for 50–55 minutes, or until the center is set and the top is golden brown.
Let cool slightly before serving for the best texture.

Serving Suggestions

Serve as a side with roasted chicken or grilled pork chops
Pair with a fresh green salad for a lighter meal
Top with sour cream or a drizzle of hot sauce for an extra kick

Tips for Perfect Zucchini Cornbread Casserole

Make sure zucchini is well-drained to prevent a soggy casserole
Adjust the jalapeño for desired spice level
Use a mix of cheeses for extra flavor—Monterey Jack works well
Let the casserole rest for 5 minutes after baking to firm up

Storage Instructions

Refrigerator: Store in an airtight container for up to 3 days; reheat in the oven or microwave.
Freeze: Wrap tightly and freeze for up to 2 months; thaw overnight and reheat.

Frequently Asked Questions (FAQ)

Q: Can I make this gluten-free?
A: Yes! Use a gluten-free corn muffin mix.

Q: Can I add more vegetables?
A: Absolutely—bell peppers, spinach, or carrots can be stirred in.

Q: Can I make this ahead of time?
A: Yes! Assemble the casserole and refrigerate for up to 24 hours before baking.

Conclusion

This Zucchini Cornbread Casserole is cheesy, flavorful, and packed with veggies—comfort food with a healthy twist. It’s simple to make, perfect for sharing, and delicious any time of day.

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