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4.25 from 4 votes

Zucchini Corn Casserole

Zucchini Corn Casserole combines zucchini and corn into a delicious recipe that's perfect to serve as a light lunch or as a side dish with grilled chicken.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dishes
Cuisine: American
Keyword: zucchini corn casserole
Servings: 8 servings
Calories: 313kcal
Author: Lois

Equipment

Ingredients

  • 4 cups grated zucchini
  • 2 eggs beaten
  • One package of dry cornbread mix 8.5 ounce size package
  • ½ of a 4 ounce size can of diced jalapenos
  • One 8 ounce size can of creamed corn
  • 8 ounces of cheddar cheese grated
  • ¼ cup sour cream
  • salt and pepper to taste

Instructions

  • In a bowl, combine the corn muffin mix with the eggs.
  • Add the sour cream, diced jalapenos, can of creamed corn, salt and pepper.
  • Then add the cheddar cheese and zucchini.
  • Mix to combine and pour in a 2-quart size baking dish that has been sprayed with cooking spray.
  • Bake at 375 for 30 to 40 minutes or until the middle is just about set.

Nutrition

Serving: 1g | Calories: 313kcal | Carbohydrates: 31g | Protein: 12g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Cholesterol: 79mg | Sodium: 566mg | Fiber: 4g | Sugar: 10g