Easy Zucchini Cornbread Casserole

The aroma of freshly baked Easy Zucchini Cornbread Casserole wafts through the kitchen, instantly transporting you to a southern summer picnic where laughter and good times reign supreme. The golden crust beckons with a promise of sweetness, while bites of tender zucchini surprise your taste buds, making this dish an unexpected star at any gathering.

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Picture this: your family gathered around the dinner table, eyes wide in anticipation as they take their first bite. Memories flood back of childhood summers spent picking zucchini from the garden, each bite filled with nostalgia and warmth. This casserole is not just food it’s a celebration of flavors and memories that brings everyone together.

I remember the first time I served this casserole at a family barbecue the kids devoured it before I could get a slice myself

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Zucchini: Choose firm zucchinis without blemishes for the best flavor and texture in your casserole.
• Sweet Corn: Fresh or frozen corn adds natural sweetness just be sure to thaw if using frozen.
• Jiffy Corn Muffin Mix: This mix is the secret weapon for quick preparation and consistent results.
• Eggs: Use large eggs to bind all ingredients together while adding moisture.
• Milk: Whole milk works best here it enhances creaminess and richness in the casserole.
• Cheddar Cheese: Shredded cheddar adds flavor opt for sharp cheddar for an extra kick.
• Onion Powder: A sprinkle brings depth to the dish without overpowering the fresh vegetable flavors.
• Salt and Pepper: Simple seasonings that elevate all other flavors in your casserole.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven : Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter to ensure nothing sticks during baking.

Mix Dry Ingredients : In a large mixing bowl, combine Jiffy corn muffin mix, onion powder, salt, and pepper. Whisk until everything is blended smoothly.

Add Wet Ingredients : Pour in milk and crack in those eggs. Stir gently until just combined avoid overmixing to keep the casserole light and fluffy.

Add Zucchini and Corn : Fold in shredded zucchini and sweet corn carefully. You want every bite packed with flavor without squishing those veggies too much.

Pour into Baking Dish : Transfer your mixture into the greased baking dish. Spread it out evenly with a spatula so it bakes uniformly.

Bake to Perfection : Place your baking dish into the preheated oven and bake for 30-35 minutes until golden brown on top and a toothpick comes out clean when inserted into the center.

Enjoy this Easy Zucchini Cornbread Casserole warm from the oven or let it cool slightly before slicing into squares. It’s perfect as an accompaniment to grilled meats or as a stand-alone vegetarian delight

Perfecting the Cooking Process

Start by preheating your oven to 375°F. Sauté the zucchini until soft before mixing it into the cornbread batter, ensuring even distribution of flavors and preventing excess moisture.

Add Your Touch

Feel free to add cheese, jalapeños, or herbs like cilantro to enhance the casserole’s flavor profile. These additions can elevate your dish and cater to different taste preferences.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to four days. To reheat, simply pop it in the oven at 350°F until warmed through, preserving its texture.

The first time I made this Easy Zucchini Cornbread Casserole, my friends devoured it within minutes They couldn’t believe something so simple could taste so good.

FAQ

Can I make Easy Zucchini Cornbread Casserole ahead of time?

Yes, you can prepare it a day in advance and refrigerate it before baking.

What can I serve with Easy Zucchini Cornbread Casserole?

This casserole pairs beautifully with grilled chicken or a fresh garden salad.

Can I freeze leftovers of Easy Zucchini Cornbread Casserole?

Absolutely Just ensure it’s well-wrapped for up to three months in the freezer.

Print

Easy Zucchini Cornbread Casserole

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• Author: Jennifer
• Total Time: 50 minutes
• Yield: Serves approximately 8

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Description

Easy Zucchini Cornbread Casserole is a delightful dish that combines the sweetness of corn with tender zucchini, all baked to golden perfection. This quick and easy recipe is perfect for weeknight dinners or gatherings, offering a burst of flavors in every bite. With its vibrant color and comforting texture, this casserole will bring joy and nostalgia to your family meals, making it an irresistible addition to any table.

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Ingredients

Scale 1x2x3x

• 2 cups shredded zucchini
• 1 cup sweet corn (fresh or frozen)
• 1 box (8.5 oz) Jiffy Corn Muffin Mix
• 2 large eggs
• 1 cup whole milk
• 1 cup shredded sharp cheddar cheese
• 1 tsp onion powder
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, combine Jiffy corn muffin mix, onion powder, salt, and pepper. Whisk until blended.
3. Add milk and eggs, stirring gently until just combined.
4. Fold in shredded zucchini and sweet corn without overmixing.
5. Pour the mixture into the greased baking dish and spread evenly.
6. Bake for 30-35 minutes until golden brown and a toothpick comes out clean from the center.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main
• Method: Baking
• Cuisine: Southern

Nutrition

• Serving Size: 1 piece (approximately 100g)
• Calories: 190
• Sugar: 4g
• Sodium: 280mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 45mg

Keywords: For added flavor, sauté the zucchini before mixing it into the batter. Customize by adding jalapeños or herbs like cilantro for a twist. To store leftovers, refrigerate in an airtight container for up to four days or freeze for up to three months.