Description
This baked zucchini casserole blends the cozy comfort of cornbread with fresh, garden-fresh vegetables. It’s versatile enough to pair with summer BBQs or a steaming bowl of chili in cooler months. Even when fresh corn isn’t available, frozen kernels work perfectly, making this an easy, year-round favorite.
Ingredients
Scale
- 3 ½ cups zucchini, shredded and well-drained
- 1 medium white onion, finely diced
- 16 oz sharp cheddar cheese, shredded and divided
- 1 cup corn kernels, thawed if frozen
- 1 jalapeño, minced (seeds removed for milder heat)
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 box corn muffin mix (8.5 oz)
Instructions
- Prep the Oven and Dish
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan thoroughly with butter or nonstick spray to prevent sticking.
- Combine the Veggies and Flavorings
- In a large bowl, mix together shredded zucchini, diced onion, half of the cheese, corn, jalapeño, eggs, garlic powder, cumin, salt, and pepper. Stir until the vegetables are evenly coated and everything is well incorporated.
- Fold in Corn Muffin Mix
- Add the corn muffin mix gradually, folding it in until the batter is uniform. Ensure there are no pockets of dry mix left, so the casserole has an even texture.
- Assemble and Top with Cheese
- Transfer the mixture into your prepared baking dish, spreading it out evenly. Sprinkle the remaining shredded cheese over the top to create a golden, melty crust during baking.
- Bake Until Golden
- Bake in the preheated oven for 50–55 minutes, or until the center is firm and the top is golden brown. This ensures the eggs and cheese are fully set and the casserole holds together nicely.
- Cool Slightly and Serve
- Allow the casserole to rest for a few minutes after baking. Serving warm enhances the flavors and makes slicing easier. Enjoy it as a hearty side or a vegetable-packed main!
Notes
Storage and Freezing
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days. Portioning into individual servings makes reheating simple for lunches or quick dinners.
- Freezing: Cool completely before wrapping single portions in plastic wrap and foil or placing them in freezer bags. The casserole can be frozen for up to 3 months.
- Reheating: Heat in a 350°F oven for about 20 minutes, covered with foil, until warmed through. For individual servings, the microwave works fine—heat in 30-second intervals, covering with a damp paper towel to retain moisture.
Nutrition
- Calories: 800-900 kcal
- Fat: 45-55 g
- Carbohydrates: 70-80 g
- Protein: 40-50 g