Zucchini Cornbread Casserole

Zucchini Cornbread Casserole – Experience the medley of garden savors and comforting warmth. With our Zucchini Cornbread Casserole. This lovable side dish unites the sweetness of zucchini. The taste of high-quality cheddar cheese and the familiar coziness of cornbread. Creating a tempting addition to any dining experience. Excellent for those in pursuit of a wholesome side dish that complements both summer cookouts and winter assemblages.

this Recipe

The first occasion I prepared this Zucchini Cornbread Casserole was spontaneous. Aiming to infuse a bit of summer essence into a winter night. As the enticing scents wafted through the kitchen. My husband’s inquisitive looks turned into excitement. While my child’s usual disinterest in zucchini shifted into surprise. The golden crust and moist interior were a hit. Quickly establishing it as a staple at our family get-togethers.

What makes this Zucchini Cornbread Casserole truly stand out?

The Zucchini Cornbread Casserole stands out. For its variety of flavors and consistencies. Making it an adaptable side dish. That excels in any dining environment. Its base of shredded zucchini and corn. Offers notes and nutritional benefits. Coupled with the addition of premium cheddar cheese. For a touch of indulgence. The capacity to control the spiciness of jalapeños. Enables customization to suit preferences. Making it attractive, to a group of taste buds. Appealing to both health-conscious eaters and those craving a cozy cheesy treat.

What You Need To Make This Zucchini Cornbread Casserole Recipe?

Zucchini: Zucchini is the heart ingredient in our casserole. Don’t forget to squeeze out the water after shredding it. It’s like hugging the zucchini to ensure our dish remains perfectly moist and not soggy.

White Onion: Adds a touch of sweetness and texture. Chop it finely to infuse bursts of flavor that enhance the taste.

Premium Cheddar Cheese: Premium Cheddar Cheese goes beyond being cheese. Half is mixed inside for flavor. While the other half forms a top layer.

Corn: Brings a crunch. Adding moments of joy and awakening to the casserole.

Jalapeño: Allows you to control the spice level. Dice it for a kick. Leave the seeds if you prefer some extra heat.

Eggs: Play a role in bringing all the ingredients. Binding them with love and attention.

Seasonings (Garlic Powder, Cumin, Salt, Black Pepper): Seasonings like Garlic Powder, Cumin, Salt, and Black Pepper are like magic whispers that elevate our dish. Adding warmth, complexity, and excitement, to each bite.

Corn Muffin Mix: Corn Muffin Mix is the touch that transforms our veggie mix into a breaded masterpiece. By enveloping everything in an embrace.

Steps To Make Zucchini Cornbread Casserole:

Step 1: Start by preheating your oven to 350°F (175°C). While it heats up generously grease an 8×8 inch baking dish, with either nonstick spray or butter. Envisioning the happiness this dish will deliver.

Step 2: In a bowl as if gathering loved ones combine the zucchini, onion, half of the cheese, corn, jalapeño, eggs and spices. Each ingredient adds its touch. Like each family member contributes their unique personality.

Step 3: Carefully fold in the corn muffin mix. Blending it in with the rest. Like merging family customs.

Step 4: Transfer this mixture into your dish with care and excitement. Sprinkle the remaining cheese on top like a layer of snow.

Step 5: Bake, for 50 to 55 minutes until the surface turns golden and your kitchen fills with scents. Serve warm. Each slice is a reminder of the warmth and happiness food can bring.

Tip:

When you’re getting your zucchini ready for the casserole. Don’t just stop at shredding and draining. Once you’ve shredded it. Spread out the zucchini on a kitchen towel or a couple of layers of paper towels. Then wrap it up. Twist the towel tightly over the sink to squeeze out as much water as possible. This step is really important. Because zucchini tends to hold onto a lot of moisture. Which could lead to your casserole turning watery if not properly drained. By squeezing out the water from the zucchini. You guarantee that your casserole will have that perfect texture. Moist but still firm. Allowing all those delicious flavors to come through without getting diluted. This straightforward yet powerful method can be what sets apart a good casserole from a great one. Giving your dish that perfect balance and texture it truly deserves.

Frequently Asked Questions:

Can I make this casserole ahead of time?

You can put it together the day ahead. Keep it in the refrigerator. Just remember to allow it to come to room temperature for 30 minutes before putting it in the oven for best outcomes.

How can I make this recipe gluten-free?

Simply swap out the corn muffin mix with a gluten-free option. Make sure to scan the packaging for any elements that may be required.

What’s the best way to store leftovers?

You can hold any remaining pieces in the fridge for up to 4 days. When reheating. Utilize either the microwave or oven. If using the oven. Cover with foil to maintain moisture.

4.84 from 6 votes

Zucchini Cornbread Casserole

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Imagine snuggling up with a dish that embodies warmth and happiness with every mouthful. That's our Zucchini Cornbread Casserole. It combines picked zucchini, bursts of corn, and a touch of spicy jalapeño. All embraced by a crispy, cheesy topping. Whether it is a family meal. Or an intimate get-together with loved ones. This casserole carries pleasure. Fills the air with its inviting scent and serves as a centerpiece. For gathering around the dining table. It's uncomplicated. And fulfilling. And evokes a sense of comfort. That feels like home.

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Ingredients

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• ▢ 3 1/2 c of zucchini shredded and thoroughly drained
• ▢ 1 white onion finely diced
• ▢ 16 oz of premium cheddar cheese shredded and divided
• ▢ 1 c of corn thawed from its frozen state
• ▢ 1 jalapeño finely diced (seeds can be removed to reduce heat)
• ▢ 2 large eggs
• ▢ 1 tsp of garlic powder
• ▢ 1 tsp of cumin
• ▢ 1 tsp of salt
• ▢ ½ tsp of black pepper
• ▢ 1 package 8.5 oz of corn muffin mix

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Instructions

 

1. Preheat the oven to 350°F. Prepare an 8x8-inch baking dish by greasing it with nonstick spray or butter.
2. In a bowl mix together the shredded zucchini, onion, half of the cheese, corn, jalapeño, eggs, garlic powder, cumin, salt and pepper until well combined.
3. Gradually add the corn muffin mix, to the vegetable mixture and stir until everything is evenly incorporated.
4. Transfer the mixture into the greased dish. Sprinkle the remaining cheese on top.
5. Place the dish in the oven. Bake for 50 to 55 minutes until the center is set and the top is golden brown.
6. Once baked remove from the oven. Allow it to cool slightly before serving warm, for the best flavor.

Notes

Converting our Zucchini Cornbread Casserole into a gluten-free rendition is more straightforward than you might guess. And doesn't renounce flavor or texture! To make sure everyone around your table can savor this delightful meal. Just swap out the corn muffin mix for a gluten-free alternative. Gluten-free cornbread mixes are easy to find. And serve as a replacement. Preserving the casserole's taste and satisfying crunch. Just be sure to read the packaging for any ingredients or tweaks required to blend with our recipe.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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