Zucchini Cornbread Casserole

If you like cornbread but want something with a bit more kick and nutritious content, this is the dish for you! This delicious Zucchini Cornbread casserole is loaded with summer vegetables and brimming with flavor. With a whopping 3 1/2 cups heaped into this dish, zucchini is really the star of the show.

Sweet corn and a zingy jalapeno play supporting roles in the end result, which is out of this world.To keep things easy, we used a box of corn muffin mix in this recipe. That merely remains shredding and slicing the vegetables, followed by mixing everything together.

Fill an 8-inch baking dish halfway with the mixture and top with shredded cheddar cheese. Place the dish in the oven for about a half hour, or until golden brown and cooked through. Anyone’s mouth will moisten at the sight of the crispy cheese on top!

This recipe would also be delicious with shredded summer squash instead of zucchini, or a combination of the two. When the summer harvest begins, it seems to never end! This dish is a must-try if you’re seeking for a delightful new method to prepare zucchini. Try it the next time you need a veggie side dish, and we’re confident you’ll enjoy it as much as we do. Good luck in the kitchen!

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