Savory Garden Zucchini Casserole Recipe
This savory garden zucchini casserole is a delightful blend of fresh zucchini, corn, jalapeño, and cheddar cheese baked to perfection. A comforting and flavorful dish that makes a great addition to any meal or gathering.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Zucchini Mixture:
- 3 1/2 cups grated zucchini (well-drained)
- 1 white onion, finely chopped
- 8 ounces of high-quality cheddar cheese (shredded; divided)
- 1 cup thawed corn kernels
- 1 jalapeño, finely chopped (seeds removed for less heat)
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Corn Muffin Mix:
- 1 box of corn muffin mix (8.5 ounces)
Instructions
- Preheat the Oven and Prepare the Baking Dish
Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish with nonstick spray or butter.
- Mix Vegetables and Key Ingredients
In a large bowl, combine zucchini, onion, half of the cheese, corn, jalapeño, eggs, garlic powder, cumin, salt, and pepper. Mix until well combined.
- Incorporate the Corn Muffin Mix
Gradually add the corn muffin mix to the vegetable mixture, stirring until well incorporated.
- Transfer to Baking Dish and Top with Cheese
Spread the mixture in the baking dish and top with the remaining cheese.
- Bake the Casserole
Bake at 350°F for 50-55 minutes until set and golden brown.
- Cool and Serve
Allow the casserole to cool slightly before serving.
Notes
- For a spicier kick, leave the jalapeño seeds in.
- This casserole pairs well with a fresh green salad.
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 4g
- Sodium: 670mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 105mg
Keywords: zucchini casserole, savory casserole, vegetable bake, corn casserole
