If you like cornbread but want something with a bit more flavor and nutrition, we’ve got you covered! This delicious Zucchini Cornbread casserole is full of flavor and loaded with summer vegetables. Zucchini is the true star of the show here, with 3 1/2 cups packed into this meal. Sweet corn and a fiery jalapeno serve as supporting ingredients for an outstanding end product.

To make this dish as simple as possible, we used a box of corn muffin mix. That merely remains shredding and slicing the vegetables, followed by mixing everything together. Transfer the mixture to an 8×8-inch baking dish and sprinkle with shredded cheddar cheese. Bake the casserole for slightly under an hour, or until golden brown and well done. The sight of the crispy cheese on top will make anyone’s mouth wet!

This recipe would also be great with shredded summer squash instead of zucchini, or a combination of the two. The summer harvest seems to never end! If you’re seeking for a unique and tasty method to prepare zucchini, try this recipe. Give it a try the next time you need a vegetable side dish; we’re confident you’ll enjoy it as much as we do. Happy cooking!