Zesty Zucchini and Corn Casserole
Experience the delightful fusion of traditional cornbread with a lively twist in our Cheesy Zucchini and Corn Casserole! This dish takes you on a flavorful journey through the medley of summer vegetables, where zucchini steals the show with a generous 3 1/2 cups. The combination of sweet corn and a daring jalapeño creates a perfect harmony of sweetness and spice.
Crafted effortlessly using a box of corn muffin mix, this recipe allows the distinct flavors of zucchini, corn, and jalapeño to shine boldly. Encased in a golden, melted cheddar cheese crust, each bite welcomes you to a haven of hearty warmth and exquisite flavor.
Ingredients:
3 1/2 cups shredded zucchini, well-drained
1 diced white onion
16 ounces shredded cheddar cheese, divided
1 cup frozen corn, thawed
1 diced jalapeño (de-seed for a milder spice)
2 eggs
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon salt
½ teaspoon black pepper
1 (8.5 oz) box corn muffin mix
Instructions:
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