Savory Garden Zucchini Casserole (Print)
Cheddar, zucchini, and corn come together for a golden, savory casserole with hints of cumin and gentle heat.
# What You'll Need:
→ Vegetables
01 -
3 1/2 cups grated zucchini, well-drained
02 -
1 white onion, finely chopped
03 -
1 cup thawed corn kernels
04 -
1 jalapeño, finely chopped, seeds removed for less heat if desired
→ Dairy
05 -
16 ounces high-quality cheddar cheese, shredded, divided
→ Pantry
06 -
2 large eggs
07 -
1 teaspoon garlic powder
08 -
1 teaspoon cumin
09 -
1 teaspoon salt
10 -
1/2 teaspoon black pepper
11 -
1 box corn muffin mix, 8.5 ounces
# How to Make It:
01 -
Preheat your oven to 375°F (190°C). In a large bowl, combine grated zucchini, chopped onion, corn kernels, and jalapeño.
02 -
In a separate bowl, whisk together the corn muffin mix, garlic powder, cumin, salt, and black pepper.
03 -
Beat the eggs in a small bowl. Then, add the eggs to the zucchini mixture and integrate well.
04 -
Combine the dry ingredients with the wet zucchini mixture. Add half of the shredded cheddar cheese and mix thoroughly.
05 -
Lightly grease a 9x13-inch (23x33 cm) baking dish. Transfer the mixture to the dish, spreading it evenly. Top with the remaining cheddar cheese.
06 -
Bake for 35-40 minutes, or until the top is golden brown and the casserole is set. Let it cool for 10 minutes before serving.
# Additional Notes:
01 -
Ensure the zucchini is well-drained to prevent excess moisture in the casserole.