Zucchini Cornbread Casserole 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 teaspoon black pepper
- 1 (8.5 oz) box corn muffin mix
How to make Zucchini Cornbread Casserole?
Please c-lic-k the photo or the "next >" button below to see the instructions.
