If you’re a fan of cornbread but craving a dish with added flavor and nutritional benefits, look no further than this delightful Zucchini Cornbread Casserole. This unique recipe combines the classic comfort of cornbread with the fresh, vibrant taste of summer vegetables. With zucchini as the star ingredient, this casserole is a fantastic way to incorporate more veggies into your diet while still enjoying a delicious, cheesy treat.
Whether you’re looking to impress at a family dinner or bring a flavorful dish to your next potluck, this Zucchini Cornbread Casserole is sure to be a crowd-pleaser.
Ingredients :
3 1/2 cups shredded zucchini, well-drained to remove excess moisture
1 white onion, finely diced
16 ounces shredded cheddar cheese, divided into two portions
1 cup frozen corn, thawed
1 jalapeño, diced (seeds removed for a milder flavor)
2 large eggs
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 (8.5 oz) box cornbread muffin mix
Instructions:
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