| @type | WebSite |
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| @id | https://12tomatoes.com/#website |
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| name | 12 Tomatoes |
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| name | 12 Tomatoes |
| description | Making Mealtime Meaningful |
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| @id | https://12tomatoes.com/zucchini-cornbread-casserole/#recipe |
| headline | |
| name | Zucchini Cornbread Casserole |
| description | A veggie-packed side dish! |
| url | https://12tomatoes.com/zucchini-cornbread-casserole |
| inLanguage | en-US |
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Ingredients
- 3 1/2 cups shredded zucchini, well drained
- 1 white onion, diced
- 16 ounces shredded cheddar cheese, divided
- 1 cup frozen corn, thawed
- 1 jalapeño, diced (remove seeds for less spice)
- 2 eggs
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ black pepper
- 1 (8.5 0z) box corn muffin mix
Preparation
- Preheat oven to 350 degrees F and lightly grease an 8x8 inch baking dish.
- In a large bowl, mix together the zucchini, onion, half the cheese, corn, jalapeño, eggs and spices.
- Slowly mix in the corn muffin mix until fully combined.
- Transfer mixture to the prepared baking dish and top with remaining cheese.
- Bake for 50-55 minutes or until cooked through the center and golden on top. Serve warm.
A veggie-packed side dish!
Serves 8-10
Course: Side
Recipe adapted from Simplysundaysfoodblog.com