Cornbread Zucchini Casserole
Tender shredded zucchini baked into a savory cornbread casserole with sharp cheddar, pepper jack, and a hint of jalapeño. Finished with lime and hot honey for the perfect sweet-spicy kick!
Ingredients
- 4 cups shredded zucchini
- 1 medium onion, chopped
- 2 large eggs, beaten
- 12 oz sharp cheddar cheese, shredded and divided
- 4 oz pepper jack cheese, shredded and divided
- 1 cup corn, drained (or fresh corn)
- 1 jalapeño, seeded and diced
- 1 Tbsp Everything but the Bagel Seasoning
- 1 8.5 oz corn muffin mix
- Fresh lime, for serving
- Hot honey, for drizzling
Equipment
Instructions
- Shred the zucchini and wring out excess moisture in a clean kitchen towel - you want it damp but not dripping.
- Preheat the oven to 350°F and coat a 9x13-inch baking dish with nonstick spray.
- In a large bowl, toss together the zucchini, onion, eggs, corn, jalapeño, and Everything but the Bagel Seasoning until well combined.
- Combine both cheeses in a separate bowl, then set half aside for the topping. Add the corn muffin mix and remaining cheese to the vegetable mixture and stir until just combined.
- Transfer the mixture to the prepared dish and spread into an even layer. Bake uncovered for 40-45 minutes, or until a knife inserted in the center comes out clean.
- Sprinkle the reserved cheese over the top and return to the oven for 5-8 minutes, until melted and bubbly (do not broil).
- Let the casserole rest for 10 minutes before serving. Finish with a squeeze of fresh lime and a drizzle of hot honey.
Notes
Sandy’s tips:
- Squeeze, but don't overdo it: Remove enough moisture to prevent sogginess, but leave a little in the zucchini to keep the casserole moist and tender.
- Make ahead: Assemble the casserole (without the topping) up to 24 hours in advance and refrigerate. Add the topping just before baking, and you may need to add 5-10 minutes to the bake time.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or the whole casserole in a 350°F oven until warmed through.
Nutrition Facts
Calories: 413kcal, Carbohydrates: 31g, Protein: 19g, Fat: 24g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.004g, Cholesterol: 97mg, Sodium: 635mg, Potassium: 469mg, Fiber: 4g, Sugar: 11g, Vitamin A: 935IU, Vitamin C: 25mg, Calcium: 453mg, Iron: 2mg