Zesty Zucchini and Corn Casserole

Experience the delightful fusion of traditional cornbread with a lively twist in our Cheesy Zucchini and Corn Casserole! This dish takes you on a flavorful journey through the medley of summer vegetables, where zucchini steals the show with a generous 3 1/2 cups. The combination of sweet corn and a daring jalapeño creates a perfect harmony of sweetness and spice.

Crafted effortlessly using a box of corn muffin mix, this recipe allows the distinct flavors of zucchini, corn, and jalapeño to shine boldly. Encased in a golden, melted cheddar cheese crust, each bite welcomes you to a haven of hearty warmth and exquisite flavor.

Ingredients:

3 1/2 cups shredded zucchini, well-drained

1 diced white onion

16 ounces shredded cheddar cheese, divided

1 cup frozen corn, thawed

1 diced jalapeño (de-seed for a milder spice)

2 eggs

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon salt

½ teaspoon black pepper

1 (8.5 oz) box corn muffin mix