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
1/2 teaspoon black pepper
1 (8.5 oz) box corn muffin mix
Instructions:
Preheat the oven to 350 degrees F and lightly grease an 8×8 inch baking dish.
In a large bowl, combine zucchini, onion, half of the cheese, corn, jalapeño, eggs, and spices.
Gradually mix in the corn muffin mix until well combined.
Spoon the mixture into the baking dish that has been prepared, then top with the remaining cheese.
Bake for 50-55 minutes or until the casserole is cooked through in the center and golden on top.
Serve the Zucchini Cornbread Casserole warm.