Zucchini Cornbread Casserole
Ingredients:
3 ½ cups shredded zucchini, well drained
1 white onion, diced
16 oz shredded cheddar cheese, divided
1 cup frozen corn, thawed
1 jalapeño, diced (remove seeds for milder spice)
2 eggs
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon salt
½ teaspoon black pepper
1 (8.5 oz) box corn muffin mix
Instructions:
Preheat your oven to 350°F. Lightly grease an 8×8-inch baking dish.
In a large bowl, combine the zucchini, onion, half of the cheese, corn, jalapeño, eggs, and spices.
Gradually stir in the corn muffin mix until fully incorporated.
Pour the mixture into the prepared baking dish and sprinkle the remaining cheese on top.
Bake for 50-55 minutes, until the center is set and the top is golden brown.
Serve warm and enjoy!
