Description
A comforting and savory Zucchini Corn Casserole that combines fresh grated zucchini with classic cornbread mix, creamy corn, spicy jalapenos, and melted cheddar cheese for a delicious side dish perfect for any meal.
Ingredients
Units
Scale
Vegetables and Dairy
- 4 cups grated zucchini
- 1/2 of a 4 ounce can of diced jalapenos
- One 8 ounce can of creamed corn
- 8 ounces cheddar cheese, grated
- 1/4 cup sour cream
- 2 eggs, beaten
Dry Ingredients
- One package (8.5 ounces) dry cornbread mix
- Salt and pepper, to taste
Instructions
- Combine wet and dry ingredients: In a large bowl, whisk together the dry cornbread mix and beaten eggs until well incorporated.
- Add remaining ingredients: Stir in the sour cream, diced jalapenos, creamed corn, salt, and pepper to the cornbread mixture.
- Mix in cheese and zucchini: Fold in the grated cheddar cheese and grated zucchini, ensuring all ingredients are evenly combined.
- Prepare baking dish: Spray a 2-quart baking dish with cooking spray to prevent sticking.
- Bake the casserole: Pour the mixture into the prepared baking dish and bake at 375°F (190°C) for 30 to 40 minutes, or until the center is just about set and the top is lightly golden.
- Serve: Let the casserole cool slightly before serving to allow it to set fully and be easily sliced.
Notes
- Grate the zucchini and gently squeeze out excess moisture to prevent the casserole from becoming too watery.
- Adjust the amount of jalapenos according to your preferred spice level.
- Use sharp cheddar for a stronger cheese flavor or mild cheddar for a subtler taste.
- Make sure to spray the baking dish well for easy cleanup and to prevent sticking.
- This casserole pairs well with grilled meats or can be served as a hearty vegetarian main dish.
Nutrition
- Serving Size: 1/8 casserole
- Calories: 220
- Sugar: 4g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg
