Zucchini Casserole with Jiffy Cornbread Mix
Indulge in a mouthwatering Zucchini Casserole with Jiffy Cornbread Mix! This delightful recipe combines the goodness of fresh zucchini with the comforting flavors of Jiffy cornbread mix, creating a savory casserole that's perfect for any occasion. Easy to make and irresistibly delicious, this dish will quickly become a family favorite. Get ready to savor the taste of summer's bounty in a warm and comforting casserole like no other!
Ingredients
- 4 cups shredded zucchini
- 1 onion chopped
- 2 eggs beaten
- 1 8.5 ounce package dry corn muffin mix
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 ounces sharp cheddar cheese shredded (see notes)
- 1 jalapeno, seeded & diced
- 1 cup fresh, frozen, or canned corn drain if using canned corn
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- Grease a 2-quart (1.89 liters) casserole dish to prevent sticking.
- In a large bowl, combine all the ingredients except for the corn muffin mix and cheese. Mix thoroughly until everything is well combined.
- Add the package of Jiffy cornbread mix and 3/4 of the shredded cheese into the mixture.
- Transfer the mixture into the greased 2-quart casserole dish, spreading it evenly. Sprinkle the remaining shredded cheese on top for a delicious cheesy finish.
- Place the casserole dish in the preheated oven and bake for 50–60 minutes, or until the casserole is golden brown and cooked through.
Notes
Feel free to get creative with this recipe! If you're not a fan of cheddar cheese or simply want to experiment with different flavors, you can easily substitute it with another flavorful cheese of your choice. Try using Gouda, Swiss, or even a spicy Pepper Jack for a unique twist on this delightful Zucchini Casserole with Jiffy Cornbread Mix.
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