Description
If you’re in search of a delectable way to utilize fresh zucchini and sweet corn, look no further than this Savory Garden Zucchini Casserole. This cherished dish is not only comforting and easy to prepare but also serves as a vibrant centerpiece for any occasion—be it a busy weeknight dinner or a family gathering. Each mouthful showcases the best of summer’s flavors while cleverly sneaking in nutritious veggies, ensuring even the pickiest eaters will be satisfied. With its cheesy goodness and delightful blend of spices, this casserole is a guaranteed crowd-pleaser that you’ll want to make time and again.
Ingredients
Scale
- 3 1/2 cups grated zucchini (well-drained)
- 1 white onion, finely chopped
- 16 ounces shredded cheddar cheese (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
- 1 box corn muffin mix (8.5 ounces)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine grated zucchini and chopped onion, ensuring the zucchini is well-drained.
- Stir in half of the shredded cheddar cheese, corn kernels, chopped jalapeño, eggs, garlic powder, cumin, salt, and black pepper until mixed thoroughly.
- Gently fold in the corn muffin mix until everything is well incorporated.
- Pour the mixture into a greased baking dish and sprinkle with the remaining cheddar cheese on top.
- Bake for about 50 minutes or until golden brown and set in the center. Allow cooling slightly before serving.
Nutrition
- Serving Size: 1/4 casserole (approximately 180g)
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg