In case you’re a fan of cornbread however are in search of one thing with a bit extra kick and dietary worth, we’ve received simply the dish! This tacky Zucchini Cornbread casserole is bursting with taste and filled with summer season veggies. Zucchini is actually the star of the present right here, with a hefty 3 1/2 cups loaded into this dish. Candy corn and a zesty jalapeno play supporting roles for a closing outcome that knocks it out of the park.
INGREDIENTS
- 3 1/2 cups shredded zucchini, nicely drained
- 1 white onion, diced
- 16 ounces shredded cheddar cheese, divided
- 1 cup frozen corn, thawed
- 1 jalapeño, diced (take away seeds for much less spice)
- 2 eggs
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ black pepper
- 1 (8.5 0z) field corn muffin combine
Tips on how to Make Zucchini Cornbread Casserole
- Preheat oven to 350 levels F and flippantly grease an 8×8 inch baking dish.
- In a big bowl, combine collectively the zucchini, onion, half the cheese, corn, jalapeño, eggs and spices.
- Slowly combine within the corn muffin combine till totally mixed.
- Switch combination to the ready baking dish and prime with remaining cheese.
- Bake for 50-55 minutes or till cooked via the middle and golden on prime. Serve heat.