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:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Lightly grease an 8×8 inch baking dish to ensure your casserole will come out easily once it’s baked.
- Prepare the Zucchini: Shred the zucchini and place it in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible to prevent the casserole from becoming too watery.
- Mix Ingredients: In a large mixing bowl, combine the well-drained zucchini, diced onion, half of the shredded cheddar cheese, thawed corn, and diced jalapeño. The jalapeño adds a lovely kick to the casserole, but feel free to omit or adjust the amount based on your spice preference.
- Add Eggs and Spices: Crack the eggs into the bowl and add the garlic powder, ground cumin, salt, and black pepper. These spices will enhance the overall flavor of the casserole and complement the other ingredients beautifully.
- Incorporate Cornbread Mix: Gradually fold in the cornbread muffin mix. Mix until all ingredients are fully combined. The cornbread mix will bind the casserole together and create a deliciously moist texture.
- Assemble the Casserole: Transfer the mixture into the prepared baking dish. Spread it out evenly with a spatula. Sprinkle the remaining shredded cheddar cheese over the top. The cheese will melt and create a delightful, golden crust.
- Bake to Perfection: Place the baking dish in the preheated oven and bake for 50-55 minutes. The casserole is done when it is set in the center and has a golden brown top. A toothpick inserted into the center should come out clean.
- Serve and Enjoy: Allow the casserole to cool slightly before serving. This dish is best enjoyed warm, and it pairs perfectly with a crisp green salad or as a hearty side dish for any main course.
Conclusion :
This Zucchini Cornbread Casserole is a perfect blend of classic cornbread flavors with a fresh, veggie-packed twist. The combination of shredded zucchini, sweet corn, and a hint of jalapeño creates a unique and satisfying dish that is both comforting and nutritious. Whether you’re serving it as a main course or a side dish, this casserole is sure to be a hit at any gathering. With its golden, cheesy top and flavorful interior, it’s a great way to enjoy seasonal produce and add a new favorite to your recipe repertoire.
Enjoy this dish as a versatile addition to your meal planning, and savor the delicious balance of flavors and textures in every bite!
Source of the picture : allwecook
