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If you need a flavorful way to celebrate your summer zucchini, this savory garden zucchini casserole does the trick and then some. Packed with sweet corn, a hint of jalapeño, plenty of sharp cheddar, and bound together with corn muffin mix, it is the ultimate crowd-pleaser for brunch or a cozy weeknight dinner.
My family devours this every August when the garden overflows with zucchini. The first time I made it my dad demanded seconds and it has been on repeat ever since.
Ingredients
- Grated zucchini: This is the veggie star of the show. Squeeze as much water out as you can for the best texture. Go for medium sized zucchini and avoid any that are too seedy.
- White onion: Adds a gentle savory bite. Pick one that is firm and has no green shoots.
- High-quality cheddar cheese: Half gets mixed in while the rest goes on top. Choose a mature block and shred yourself for the meltiest result.
- Thawed corn kernels: Bring a subtle sweetness. Frozen or fresh both work. If using frozen squeeze out any moisture after thawing.
- Jalapeño: Offers just enough heat. Remove seeds for a mild casserole or leave some for extra kick. Look for smooth firm peppers without wrinkles.
- Eggs: Act as the perfect binder for a fluffy casserole. Large eggs are best.
- Garlic powder: Delivers savory undertones throughout. Choose a fresh fragrant jar.
- Cumin: Adds warm earthiness. Toast it lightly before adding if you want deeper flavor.
- Salt and black pepper: Brings all the elements together. Adjust to taste.
- Corn muffin mix: Blends in richness and structure. Use a quality brand to avoid dryness.
Step-by-Step Instructions
- Preheat and Prep:
- Set your oven to three hundred and fifty degrees Fahrenheit. Grease a two-quart baking dish with butter or olive oil so the casserole releases easily.
- Squeeze Zucchini Dry:
- Grate the zucchini then wrap it in a clean towel. Twist and press until almost no more liquid drips out. This step prevents soggy casserole.
- Mix the Vegetables:
- In a big bowl combine zucchini onion corn kernels and jalapeño. Stir until everything looks well distributed.
- Cheese and Dry Ingredients:
- Add half of the shredded cheddar cheese then sprinkle in corn muffin mix garlic powder cumin salt and pepper. Stir again so there are no dry pockets.
- Bind with Eggs:
- Crack the eggs in a separate bowl and beat until smooth. Pour over the zucchini mixture and gently fold together until all is evenly coated.
- Pour and Top:
- Transfer the mixture to your prepared baking dish. Smooth the top a little then cover with the remaining cheddar cheese.
- Bake to Perfection:
- Slide into the preheated oven and bake for forty to forty five minutes. The cheese should bubble and the center will feel set when you jiggle the dish.
- Rest and Serve:
- Let the casserole cool about ten minutes before slicing. This helps it hold its shape.
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My favorite part is the way the zucchini melts into the background giving every slice a hidden garden freshness. The first time my cousins tried it at a family picnic they could not believe vegetables could taste this good.
Storage Tips
Leftover casserole keeps for three days in a tightly sealed container in the fridge. I often slice individual portions for easy grab and heat lunches. To reheat cover with foil and warm in a three hundred degree oven until hot or pop in the microwave for a minute or two. If you want to freeze it wrap tightly in two layers and thaw overnight in the fridge before reheating.
Ingredient Substitutions
Swap white onion for shallots if you love that milder flavor. For a spicy kick try pepper jack cheese instead of cheddar. If you are out of corn muffin mix a blend of cornmeal and a teaspoon of baking powder does the job in a pinch. No jalapeño Just use a couple of shakes of chili flakes.
Serving Suggestions
This casserole shines alongside a crisp green salad with a tangy vinaigrette or as a brunch dish next to fresh fruit and bacon. Sometimes I top a wedge with salsa and a dollop of sour cream for a Tex-Mex twist or serve it with poached eggs on lazy weekends.
A Brief History
Casseroles have a rich tradition as community dishes and this recipe is inspired by vintage garden bakes from Midwest cookbooks. Incorporating corn muffin mix is a nod to southern spoon bread and it perfectly highlights late summer zucchini in a distinctly American comfort food style.
Recipe FAQs
- → Can I substitute cheddar with another cheese?
Yes, you can use Monterey Jack or a mild Swiss. These melt well and complement the zucchini and corn flavors.
- → How should I prepare the zucchini?
Grate and thoroughly squeeze out excess liquid from the zucchini. This step helps prevent a soggy casserole.
- → Can I use fresh or frozen corn?
Either works. If using frozen, make sure to thaw and drain thoroughly to avoid excess moisture.
- → Is the jalapeño very spicy?
Remove the seeds for a milder flavor, or leave them in for extra heat. Adjust to your spice preference.
- → What can I serve alongside this dish?
Pair it with a crisp green salad, roast chicken, or a light tomato soup to round out your meal.