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. The zucchini is the true star of the show here, with 3 1/2 cups packed inside

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!

INGREDIENTS
3 1/2 cup well-drained shredded zucchini
1 chopped white onion 16 ounces shredded cheddar cheese, split
1 cup thawed frozen corn
1 jalapeo, diced (remove seeds for a milder flavor)
2 eggs
1 tsp. garlic powder
1 tablespoon cumin
1 teaspoon sea salt
12 teaspoon black pepper
1 box corn muffin mix (8.5 oz)
PREPARATION
Preheat the oven to 350°F and gently butter an 8-inch baking dish.
In a large mixing bowl, combine the zucchini, onion, half of the cheese, corn, jalapeo, eggs, and seasonings.
Mix in the corn muffin mix slowly until completely incorporated.
Place the mixture in the prepared baking dish and sprinkle with the remaining cheese.
Bake for 50-55 minutes, or until the middle is cooked through and the top is golden. Serve hot.