Description
A delightful and savory casserole made with fresh zucchini, corn, and cheddar cheese, perfect for any meal.
Ingredients
- 3 1/2 cups grated zucchini (well-drained)
- 1 white onion, finely chopped
- 16 ounces of high-quality cheddar cheese (shredded; divided)
- 1 cup thawed corn kernels
- 1 jalapeño, finely chopped (remove seeds for less heat if desired)
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 box of corn muffin mix (8.5 ounces)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded zucchini, chopped onion, half of the cheese, corn, chopped jalapeño, eggs, garlic powder, cumin, salt, and pepper. Stir until well combined.
- Gradually add the corn muffin mix to the vegetable mixture, stirring continuously until everything is evenly incorporated.
- Transfer the blended mixture into the prepared 8×8-inch baking dish, spreading it out evenly. Sprinkle the remaining cheese over the top.
- Place the dish in the preheated oven and bake for 50 to 55 minutes, until the center is set and the top is golden brown.
- Remove from the oven and allow to cool slightly before serving.
Notes
- For less heat, remove the seeds from the jalapeño.
- Letting the casserole cool slightly makes it easier to cut and serve.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg