If you’re a fan of cornbread but are looking for something with a little more kick and nutritional value, we’ve got just the dish! This cheesy Zucchini Cornbread casserole is bursting with flavor and packed with summer veggies. Zucchini is truly the star of the show here, with a hefty 3 1/2 cups loaded into this dish. Sweet corn and a zesty jalapeno play supporting roles for a final result that knocks it out of the park.INGREDIENTS3 1/2 cups shredded zucchini, well drained1 white onion, diced16 ounces shredded cheddar cheese, divided1 cup frozen corn, thawed1 jalapeño, diced (remove seeds for less spice)2 eggs1 teaspoon garlic powder1 teaspoon cumin1 teaspoon salt½ black pepper1 (8.5 0z) box corn muffin mixHow to Make Zucchini Cornbread CasserolePreheat oven to 350 degrees F and lightly grease an 8×8 inch baking dish.In a large bowl, mix together the zucchini, onion, half the cheese, corn, jalapeño, eggs and spices.Slowly mix in the corn muffin mix until fully combined.Transfer mixture to the prepared baking dish and top with remaining cheese.Bake for 50-55 minutes or until cooked through the center and golden on top. Serve warm.
