Zucchini Cornbread Casserole

Whenever I make this recipe, I always prepare extra for second helpings


3 1/2 cups grated zucchini, thoroughly squeezed
16 ounces cheddar cheese, shredded and separated
1 cup thawed frozen corn kernels
1 onion, finely chopped
2 eggs
1 teaspoon each of garlic powder and cumin
Salt and pepper to taste
1 box (8.5 ounces) cornbread mix
1 jalapeño pepper, finely diced (seeds removed for milder taste, if desired)
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