Zucchini Cornbread Casserole

Have you ever located your self in a culinary rut, making the equal dishes over and over again? Well, I have simply the recipe to shake matters up and introduce a burst of taste to your dinner table! Introducing Zucchini Cornbread Casserole, a mouthwatering dish that combines the sweetness of cornbread with the freshness of zucchini. Trust me, as soon as you attempt this recipe, you may not be in a position to withstand making it once more and again.

INGREDIENTS

• three half cups grated zucchini, totally squeezed
• 16 oz. cheddar cheese, shredded and separated
• 1 cup thawed frozen corn kernels
• 1 onion, finely chopped
• 2 eggs
• 1 teaspoon every of garlic powder and cumin
• Salt and pepper to taste
• 1 field (8.5 ounces) cornbread mix
• Optional:
• 1 jalapeño pepper, finely diced (seeds eliminated for milder taste, if desired)

INSTRUCTIONS

1. Preheat the oven to 350°F and grease a 8×8-inch baking dish.
2. In a giant mixing bowl, mix the grated zucchini, chopped onion, 1/2 of the shredded cheddar cheese, thawed corn kernels, diced jalapeño pepper (if using), eggs, garlic powder, cumin, salt, and black pepper. Mix properly to combine.
3. Gradually add the cornbread combine to the zucchini mixture, stirring till simply combined. Avoid overmixing.
4. Pour the batter into the organized baking dish and unfold it evenly.
Sprinkle the closing shredded cheddar cheese over the pinnacle of the casserole.
5. Bake in the preheated oven for 50 minutes, or till the cornbread is golden brown and cooked through. You can insert a toothpick into the middle to take a look at for doneness; if it comes out clean, the casserole is ready.
6. Remove the casserole from the oven and let it cool for a few minutes earlier than serving.
7. Serve heat as a aspect dish or a essential course. Enjoy!

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