Zucchini Cornbread Casserole

Updated: Nov 6

This casserole is a Southern-inspired side of fresh zucchini, sweet corn & creamy.



Ingredients

4 cups shredded zucchini

1 medium chopped onion

2 large eggs, beaten

16-ounce block of cheddar, shredded

1 cup of corn

1 jalapeno, seeded & diced

1 Tablespoon of The Spice Apothecary's Everyday Seasoning

8.5-ounce package of corn muffin mix (I use Jiffy brand)


Directions

Preheat oven to 350 degrees F

Shred 4 cups of zucchini, chop 1 medium onion, beat 2 large eggs, shred a 16-ounce block of cheddar & seed & mince 1 jalapeno; Measure out 1 tablespoon of The Spice Apothecary's Everyday Seasoning and an 8.5 ounce of package of corn muffin mix

Add all of the ingredients except the corn muffin mix and cheese in a large bowl and combine well

Incorporate the package of muffin mix & half the cheese, reserve the other half of the cheese for the topping

Place ingredients in a 2 quart casserole that has been sprayed with non stick cooking spray

Top with the remaining cheese and put the casserole into preheated oven; bake for 40-45 minutes when a knife comes out clean and the cheese is bubbly





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