Description
This Zucchini Corn Casserole is a comforting and hearty side dish that combines fresh grated zucchini, creamed corn, cheddar cheese, and a cornbread mix to create a moist and flavorful bake. Perfect for family dinners, it’s an easy-to-make casserole that bakes to golden perfection with a cheesy, creamy texture accented by a gentle kick of jalapenos.
Ingredients
Units
Scale
Main Ingredients
- 4 cups grated zucchini
- 2 eggs, beaten
- 1 package (8.5 ounces) dry cornbread mix
- 1/2 of a 4-ounce can diced jalapenos
- 1 can (8 ounces) creamed corn
- 8 ounces cheddar cheese, grated
- 1/4 cup sour cream
- Salt and pepper to taste
Instructions
- Prepare the Batter: In a large mixing bowl, combine the dry cornbread mix with the beaten eggs, stirring until smooth and fully incorporated.
- Add Flavorful Ingredients: Mix in the sour cream, diced jalapenos, creamed corn, and season with salt and pepper to taste. Stir until evenly blended.
- Incorporate Zucchini and Cheese: Fold in the grated zucchini and shredded cheddar cheese gently, ensuring the ingredients are well combined without overmixing.
- Prepare Baking Dish: Lightly spray a 2-quart baking dish with cooking spray to prevent sticking, then pour in the zucchini and corn mixture, spreading it evenly.
- Bake the Casserole: Place the dish in a preheated oven at 375°F (190°C) and bake for 30 to 40 minutes, or until the center is almost set and the top is golden and bubbly.
- Cool and Serve: Remove from oven and let cool for a few minutes before serving to allow the casserole to firm up for easier slicing.
Notes
- Grate the zucchini and gently squeeze out excess moisture to prevent a watery casserole.
- If you prefer less heat, reduce or omit the jalapenos.
- For a creamier casserole, add a little extra sour cream or a splash of milk.
- You can substitute cheddar cheese with Monterey Jack or mozzarella for a different flavor.
- Leftovers can be refrigerated and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 slice (about 1/8 of casserole)
- Calories: 210
- Sugar: 4g
- Sodium: 350mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
