Ingredients
(Serves 8–10 as a side; 6 as a light main)
The Garden Foundation:
• 3½ cups (about 2 medium) zucchini, shredded (see pro tip below)
→ Critical: Salt and drain thoroughly—excess moisture is the enemy of golden edges
• 1 cup (150g) frozen corn kernels, thawed and patted dry
• 1 medium white onion, finely diced (about ¾ cup)
• 1 jalapeño, seeds removed, finely diced (keep seeds for extra heat)
The Cheesy Heart:
• 16 oz (450g) sharp cheddar cheese, shredded (divided—8 oz mixed in, 8 oz for topping)
→ Why sharp? Its tang cuts through zucchini's mildness—avoid pre-shredded (anti-caking agents prevent meltiness)
The Binding Magic:
• 2 large eggs, room temperature
• 1 (8.5 oz) box corn muffin mix (Jiffy-style—do not substitute cornbread mix)
• 1 tsp garlic powder
• 1 tsp ground cumin (earthy depth—don't skip)
• 1 tsp fine sea salt
• ½ tsp freshly cracked black pepper
For the Dish:
• 1 tbsp unsalted butter or neutral oil (for greasing)
Instructions
1. Tame the zucchini (non-negotiable)
Shred zucchini using box grater's medium holes. Place in a colander set over a bowl. Sprinkle with ½ tsp salt; toss gently. Let drain 15 minutes. Then—critical step—wrap zucchini in a clean kitchen towel and squeeze firmly over the sink until no more liquid drips out (you'll extract ½–¾ cup water). Skipping this = soggy, pale casserole.
2. Sauté for depth (optional but transformative)
Heat 1 tsp oil in skillet over medium. Sauté onion and jalapeño 4–5 minutes until softened and fragrant. Let cool 5 minutes. Why sauté? Raw onion can taste harsh; gentle cooking sweetens and deepens flavor.
3. Build the batter
Preheat oven to 350°F (175°C). Grease 8x8-inch ceramic or glass baking dish with butter.
In a large bowl, combine well-drained zucchini, cooled sautéed onion/jalapeño, corn, 8 oz cheddar, eggs, garlic powder, cumin, salt, and pepper. Fold gently. Sprinkle corn muffin mix over top; stir just until no dry streaks remain—do not overmix (batter will be thick).
4. Layer with intention
Scrape batter into prepared dish, spreading evenly to corners. Sprinkle remaining 8 oz cheddar over top—let it cascade slightly down the edges for lacy, golden cheese crust.
5. Bake to golden perfection
Bake 50–55 minutes until:
✓ Top is deeply golden with crisp, pulling-away edges
✓ Center springs back when lightly pressed
✓ Toothpick inserted 1 inch from center comes out with moist crumbs (not wet batter)
Pro tip: Place baking sheet on rack below to catch any cheesy drips that bubble over.
6. Rest with reverence
Let casserole rest 15 minutes before slicing—this sets the crumb for clean cuts. Run knife around edges first. Serve warm—never cold.
Frequently Asked Questions
Q: Can I skip draining the zucchini?
A: No. Zucchini is 95% water. Skipping drainage guarantees a dense, gummy texture and pale top. The squeeze step takes 60 seconds and makes all the difference.
Q: My casserole is wet in the center! Why?
A: Likely culprits: (1) Zucchini not drained enough, (2) Corn not patted dry, (3) Underbaked. Next time: squeeze zucchini aggressively, pat corn dry with paper towels, and bake until edges pull away from dish.
Q: Can I make this gluten-free?
A: Yes—use GF corn muffin mix (like Krusteaz) + verify all other ingredients are GF-certified. Texture will be slightly denser but still delicious.
Q: Can I add protein to make it a main dish?
A: Absolutely—fold in 1 cup cooked, crumbled breakfast sausage or ½ cup crumbled feta + ¼ cup chopped sun-dried tomatoes for a Mediterranean twist.
Allergy Information
• Contains: Dairy (cheddar cheese), Wheat (corn muffin mix), Eggs
• Nut-free | Soy-free (verify cheese/muffin mix brands)
• Dairy-free option: Use vegan cheddar shreds + dairy-free corn muffin mix (texture/flavor will differ)
• Gluten-free option: See FAQ above
Always check labels for facility cross-contamination.
Nutrition Facts (per 1x3-inch slice)
Calories: 245 • Protein: 10g • Fat: 14g (Sat: 8g) • Carbs: 20g • Fiber: 2g • Sugar: 4g • Sodium: 580mg
Rich in Vitamin A, Calcium, and Vitamin C
There's grace in dishes that ask for little but give everything. This casserole doesn't demand truffle oil or heirloom ingredients—it asks only that you honor the zucchini's moisture, respect the cheese's melt, and give it time to transform in a hot oven.
And here's what no recipe card tells you: the best slice is the corner piece. Where the top crust shatters into golden shards, the edges caramelize into crispy lace, and the center remains impossibly moist—a single forkful that contains the entire soul of summer.
So make this when your garden overflows. Make it for the neighbor who needs comfort. Make it because sometimes the most profound nourishment arrives not in complexity, but in the quiet marriage of cornbread and zucchini—two humble things, baked together until they become something greater than themselves.
One last whisper: Stir 2 tbsp chopped fresh cilantro into the batter before baking. That herbal brightness? It's the difference between good—and unforgettable
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