This Zucchini Cornbread Casserole is a brilliant way to use up a garden harvest. It’s a dense, savory, and incredibly moist dish that blurs the line between a traditional cornbread and a vegetable gratin. By mixing the corn muffin mix directly with the moisture-rich zucchini and melted cheddar, you get a “spoonbread” texture that is elevated by the subtle kick of jalapeño and cumin.
Ingredients:
| PRODUCE & DAIRY | AMOUNT |
| Shredded zucchini, well drained | 3 1/2 cups |
| Shredded cheddar cheese (divided) | 16 oz |
| White onion, diced | 1 |
| Frozen corn, thawed | 1 cup |
| Jalapeño, diced | 1 |
| Eggs | 2 |
| PANTRY & SPICES | AMOUNT |
| Corn muffin mix (e.g., Jiffy) | 1 box (8 1/2 oz) |
| Garlic powder | 1 teaspoon |
| Cumin | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
How to Make Zucchini Cornbread Casserole:
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For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>)
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