Zucchini Cornbread Casserole

Zucchini Cornbread Casserole is a delightful twist on traditional cornbread, blending the comforting flavors of corn muffin mix with the freshness of shredded zucchini and sweet corn. This casserole is enriched with diced onions, jalapeños for a hint of heat, and a generous amount of shredded cheddar cheese for gooey goodness.

Baked to golden perfection, it offers a savory-sweet balance enhanced by aromatic spices like garlic powder and cumin. Perfect as a side dish or a standalone meal, this casserole brings together the wholesome essence of garden vegetables with the satisfying warmth of freshly baked cornbread.

Whether served at a family gathering or enjoyed as a weeknight treat, Zucchini Cornbread Casserole promises to be a flavorful addition to any table, inviting everyone to savor each comforting bite.

Zucchini Cornbread Casserole

Ingredients

3 1/2 cups of well-drained, shredded zucchini

1 diced white onion

16 ounces of shredded cheddar cheese, use half initially and reserve half for topping

1 cup of thawed frozen corn

1 diced jalapeño (deseed for a milder taste)

2 eggs

1 teaspoon of garlic powder

1 teaspoon of cumin

1 teaspoon of salt

1/2 teaspoon of black pepper

One 8.5-ounce box of corn muffin mix

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and lightly grease an 8×8 inch baking dish.

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

Gradually add the corn muffin mix to the bowl, stirring until the ingredients are fully integrated.

Pour the mixture into the greased baking dish. Sprinkle the remaining cheddar cheese over the top.

Bake in the preheated oven for 50-55 minutes, or until the center is set and the surface is golden brown. Serve the dish warm.

Notes:

Zucchini Preparation:

Ensure the zucchini is well-drained after shredding to prevent excess moisture in the casserole.

Onion and Jalapeño Handling:

Dice the onion finely to distribute its flavor evenly throughout the casserole.

Adjust the spiciness by deseeding the jalapeño for a milder taste or keeping the seeds for more heat.

Cheese Usage:

Use half of the shredded cheddar cheese in the mixing bowl to incorporate it into the casserole mixture.

Reserve the remaining half of the cheese for sprinkling on top of the casserole before baking, ensuring a cheesy crust.

Corn and Eggs Incorporation:

Thaw frozen corn thoroughly and drain any excess water before adding it to the mixture.

Beat the eggs before adding them to ensure they blend smoothly with the other ingredients.

Seasoning:

Garlic powder, cumin, salt, and black pepper add depth of flavor. Adjust seasonings according to taste preferences.

Corn Muffin Mix:

Gradually add the corn muffin mix to the bowl and stir gently until fully combined. Avoid overmixing to maintain a tender texture.

Baking Process:

Preheat the oven and grease the baking dish to prevent sticking.

Bake the casserole until the center is set and the top is golden brown, typically around 50-55 minutes at 350°F (175°C).

Serving:

Allow the casserole to cool slightly before serving warm. It pairs well with salads, soups, or as a side dish to complement various main courses.

Storage and Reheating:

Store leftovers in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until heated through.

Variations:

Customize the casserole by adding diced bell peppers, spinach, or other vegetables of choice.

Experiment with different cheese blends or add a sprinkle of herbs like parsley or cilantro for added freshness.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use fresh corn instead of frozen corn?

Yes, you can substitute fresh corn kernels for the thawed frozen corn.

Just ensure they are cooked and cooled before adding to the mixture.

How can I adjust the spiciness of the casserole?

Adjust the heat by varying the amount of jalapeño used.

For a milder taste, deseed the jalapeño before dicing.

Can I use a different type of cheese?

Yes, you can experiment with different cheeses.

Monterey Jack, pepper jack, or even mozzarella can be used instead of cheddar for different flavor profiles.

Is there a substitute for corn muffin mix?

If you don’t have corn muffin mix, you can make a substitute using cornmeal, flour, baking powder, and a little sugar.

Look up a cornbread recipe and use that mix.

Can I prepare this casserole ahead of time?

Yes, you can prepare the casserole up until the point of baking, cover it tightly with plastic wrap or foil, and refrigerate it overnight.

Bake as directed when ready to serve.

How do I know when the casserole is done baking?

The casserole is done when the center is set and a toothpick inserted into the center comes out clean.

The top should be golden brown.

Can I freeze leftovers of this casserole?

Yes, you can freeze leftovers in an airtight container for up to 3 months.

Thaw overnight in the refrigerator before reheating.

What can I serve with Zucchini Cornbread Casserole?

It pairs well with salads, grilled meats or fish, or as a side dish for soups and stews.

How can I make this casserole vegetarian?

Simply omit the eggs or use a commercial egg substitute to make it vegetarian-friendly.

Is this casserole gluten-free?

The recipe as written is not gluten-free due to the corn muffin mix containing wheat flour.

However, you can try using a gluten-free cornbread mix or make your own gluten-free cornbread mixture.