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.

Ingredients

Scale

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

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, combine Jiffy corn muffin mix, onion powder, salt, and pepper. Whisk until blended.
Add milk and eggs, stirring gently until just combined.
Fold in shredded zucchini and sweet corn without overmixing.
Pour the mixture into the greased baking dish and spread evenly.
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.