Zucchini Cornbread Casserole

Drained zucchini

Onion

2 cups cheddar cheese (reserve 1 cup for topping)

Corn

Jalapeño

Eggs

Garlic powder, cumin, salt, and pepper

Mix well

Gently stir in the corn muffin mix until just combined — don’t overmix

Pro Tip: The batter will be thick — that’s perfect.

Step 4: Bake to Golden Perfection

Pour mixture into the greased dish

Smooth the top

Sprinkle with remaining 1 cup cheddar cheese

Bake 50–55 minutes, until:

Top is deep golden brown

Center is set (a toothpick comes out clean)

Edges are crispy and pull away slightly

Optional: Broil 1–2 minutes at the end for extra browning (watch closely!).

Step 5: Rest & Serve

Let cool 10 minutes — helps it set and makes slicing easier

Cut into squares

Serve warm — each bite should be creamy, cheesy, and packed with garden flavor

Pair with:

Grilled chicken or fish

A crisp green salad

Or just a fork — it’s that good

Leftovers? Reheat in the oven or air fryer — never microwave (kills the texture).

🧑‍🍳 Pro Tips for the Best Casserole Every Time

Squeeze zucchini well

Prevents sogginess

Use sharp cheddar

More flavor, better melt