Zucchini Cornbread Casserole 🌽🥒🧀

Introduction

If you love classic cornbread but want something with a little extra flavor and a boost of veggies, this Zucchini Cornbread Casserole is your new go-to. With 3½ cups of shredded zucchini, sweet corn, zesty jalapeño, and plenty of melty cheddar, it’s a comforting, colorful, and downright delicious dish. Perfect for family dinners, potlucks, or a cozy weekend meal.

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Overview of the Recipe

This casserole is a fusion of cornbread and cheesy vegetable goodness. The zucchini keeps it moist and packed with nutrition, while the corn and jalapeño add sweetness and a subtle kick.

Why You’ll Love This Recipe

• 🌽 Cheesy, savory, and slightly sweet

• 🥒 Bursting with summer veggies

• ⏱️ Easy to assemble in one bowl

• 💛 Perfect for brunch, lunch, or dinner

• 🌾 Nut-free and family-friendly

What It Tastes Like

Imagine a soft, golden cornbread base dotted with sweet corn, tender zucchini, and gentle heat from jalapeño, all topped with melted cheddar cheese. Every bite is flavorful, moist, and comforting with a subtle veggie-forward twist.

Benefits of the Recipe

• A creative way to get more vegetables into meals

• Great for batch cooking or meal prep

• Can be enjoyed warm or at room temperature

Ingredients You’ll Need

• 3½ cups shredded zucchini, well drained

• 1 white onion, diced

• 16 oz shredded cheddar cheese, divided

• 1 cup frozen corn, thawed

• 1 jalapeño, diced (remove seeds for less 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

Necessary Tools

• 8×8-inch baking dish

• Large mixing bowl

• Spoon or spatula

• Grater for zucchini

• Measuring cups and spoons

Step-by-Step Instructions

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