Zucchini Cornbread Casserole Directions:
- Preheat the oven to 350°F and lightly grease an 8×8-inch baking dish.
- In a large bowl, mix together the zucchini, onion, half of the cheese, corn, jalapeño, eggs, garlic powder, cumin, salt, and black pepper.
- Slowly mix in the corn muffin mix until fully combined.
- Transfer the mixture to the prepared baking dish and top with the remaining cheese.
- Bake for 50-55 minutes, or until cooked through the center and golden on top. Serve warm.
WW Points Calculation
- Shredded zucchini: 0 points
- White onion: 0 points
- Shredded cheddar cheese (16 oz): 28 points
- Frozen corn: 3 points
- Jalapeño: 0 points
- Eggs: 0 points
- Garlic powder, cumin, salt, black pepper: 0 points
- Corn muffin mix: 17 points
Total Points: 48
Servings: 8
Per Serving: 6 points
Nutrition Information (approximate per serving)
- Calories: 210
- Fat: 12g
- Protein: 9g
- Carbohydrates: 21g
- Sugar: 5g
- Sodium: 350mg
I'm waiting for your comments! Enjoy!
