Ingredients:
- 2.5 cups of zucchini, shredded (set aside to drain excess moisture)
- 16 ounces of shredded cheddar cheese, divided
- 1 white onion, diced
- 1 cup of corn, thawed (frozen corn works well)
- 1 jalapeño, chopped (seeds removed for a milder flavor, if desired)
- 2 eggs
- 1.5 milligrams of garlic powder
- 1/8 teaspoon of cumin
- 1/4 teaspoon of black pepper
- 1 teaspoon of salt
- One 8.5-ounce package of corn muffin mix (pre-made or homemade)
Instructions:
- Preheat your oven to 350°F (175°C).
- Prepare the zucchini by shredding it and placing it in a colander or on paper towels to drain excess moisture. Let it sit for at least 10-15 minutes, and then squeeze out any remaining water.
- In a large mixing bowl, whisk together the eggs, garlic powder, cumin, black pepper, and salt.
- Add the shredded zucchini, diced onion, corn, chopped jalapeño, and half of the shredded cheddar cheese to the egg mixture. Stir until everything is well combined.
- Stir in the corn muffin mix, ensuring it’s evenly distributed throughout the batter.
- Transfer the mixture to a greased casserole dish (about 9×13 inches).
- Top with the remaining cheddar cheese.
- Bake for 35-40 minutes, or until the casserole is set, golden, and bubbly on top.
- Allow the casserole to cool slightly before serving.
Enjoy your flavorful and cheesy Zucchini Cornbread Casserole