Ingredients
Scale
- 3 1/2 cups of well-drained, shredded zucchini
- 1 diced white onion
- 16 ounces of shredded cheddar cheese, use half initially and reserve half for topping
- 1 cup of thawed frozen corn
- 1 diced jalapeño (deseed for a milder taste)
- 2 eggs
- 1 teaspoon of garlic powder
- 1 teaspoon of cumin
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- One 8.5-ounce box of corn muffin mix
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and lightly grease an 8×8 inch baking dish.
- In a large mixing bowl, combine the zucchini, onion, half of the cheddar cheese, corn, jalapeño, eggs, garlic powder, cumin, salt, and black pepper.
- Gradually add the corn muffin mix to the bowl, stirring until the ingredients are fully integrated.
- Pour the mixture into the greased baking dish. Sprinkle the remaining cheddar cheese over the top.
- Bake in the preheated oven for 50-55 minutes, or until the center is set and the surface is golden brown. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 55 minutes