Zucchini Corn Casserole Bake (Print-Friendly Version)

Creamy casserole featuring zucchini, corn, and cheddar—ideal for lunch or as a comforting side with dinner.

# What You’ll Need to Make This:

01 - 4 cups (approximately 600 g) grated zucchini

02 - 2 large eggs, beaten

03 - 1 package (240 g) dry cornbread mix

04 - 30 g diced jalapeños (half of a 110 g can)

05 - 1 can (225 g) creamed corn

06 - 225 g cheddar cheese, grated

07 - 60 ml sour cream

08 - Salt, to taste

09 - Black pepper, to taste

01 - In a large bowl, blend the cornbread mix with the beaten eggs until well incorporated.

02 - Add the sour cream, diced jalapeños, creamed corn, salt, and black pepper to the mixture. Stir gently to combine.

03 - Fold in the grated cheddar cheese and grated zucchini, mixing evenly for uniform distribution.

04 - Pour the prepared mixture into a 2-litre (2-quart) square baking dish coated lightly with non-stick spray.

05 - Place in a preheated oven at 190°C. Bake for 30–40 minutes, or until the centre is nearly set and the top is golden.

06 - Remove from the oven and allow to cool for several minutes before serving.

01 - For a spicier flavour, increase the quantity of jalapeños or add a pinch of cayenne.