Zucchini Cornbread Casserole
Welcome to the world of savory delights! In this comprehensive guide, we delve into the art of crafting the perfect Zucchini Cornbread Casserole. Whether you’re a seasoned chef or a kitchen novice, this recipe is sure to impress. Let’s embark on this culinary adventure together!
Ingredients:
| Ingredients | Quantity |
|---|---|
| Grated zucchini (thoroughly squeezed) | 3 1/2 cups |
| Cheddar cheese (shredded and separated) | 16 ounces (divided) |
| Thawed frozen corn kernels | 1 cup |
| Onion (finely chopped) | 1 |
| Eggs | 2 |
| Garlic powder | 1 teaspoon |
| Cumin | 1 teaspoon |
| Salt and pepper | To taste |
| Cornbread mix | 1 box (8.5 ounces) |
Optional Flavor Boost
- Jalapeño pepper (finely diced, seeds removed for milder taste, if desired)
Instructions:
- Preheat the Oven:
- Set the oven to 350°F and grease an 8×8-inch baking dish.
- Mix the Ingredients:
- In a large bowl, combine grated zucchini, chopped onion, half of the shredded cheddar cheese, thawed corn kernels, optional diced jalapeño pepper, eggs, garlic powder, cumin, salt, and black pepper. Mix well.
- Add Cornbread Mix:
- Gradually add the cornbread mix to the zucchini mixture. Stir until just combined. Avoid overmixing.
- Prepare the Casserole:
- Pour the batter into the prepared baking dish, spreading it evenly. Sprinkle the remaining shredded cheddar cheese on top.
- Bake:
- Bake in the preheated oven for 50 minutes or until the cornbread is golden brown and cooked through. Use a toothpick to check for doneness; it should come out clean.
- Cool and Serve:
- Remove the casserole from the oven and let it cool for a few minutes before serving.
- Enjoy:
- Serve the Zucchini Cornbread Casserole warm as a side dish or a main course. Enjoy your delicious creation!
