Zucchini Cornbread Casserole

1 cup

Or fresh off the cob in season

Jalapeño, diced

Remove seeds for milder heat

Eggs, large

Binds the casserole together

Garlic powder

1 tsp

For savory depth

Ground cumin

1 tsp

Adds warmth and complexity

Salt

1 tsp

Enhances all flavors

Black pepper

½ tsp

Freshly ground

Corn muffin mix (8.5 oz box)

1 box

Jiffy brand works perfectly — no need to add extras

Optional upgrades:

Add ½ cup crumbled cooked bacon or sausage

Stir in ½ cup chopped bell peppers

Top with a sprinkle of smoked paprika for color

🥣 Step-by-Step: How to Make Zucchini Cornbread Casserole

Step 1: Prep & Preheat

Preheat oven to 350°F (175°C)

Lightly grease an 8×8-inch baking dish — or 9×9 for a thinner casserole

Step 2: Drain the Zucchini (Key Step!)

Shred zucchini (no need to peel)

Place in a clean kitchen towel or cheesecloth

Squeeze hard — remove as much liquid as possible

Why? Wet zucchini = soggy casserole. Dry zucchini = golden, tender perfection.

Step 3: Mix the Batter

In a large bowl, combine: