Ingredients:

  • 2 cups (225g) shredded zucchini
  • ½ cup (50g) finely diced yellow onion
  • 1 cup (160g) frozen or canned sweet corn, drained
  • 1 tsp (6g) kosher salt
  • 1 box (8.5 oz / 240g) corn muffin mix
  • 1 large (50g) egg
  • ⅓ cup (80ml) whole milk
  • ½ tsp (1g) black pepper
  • ¼ tsp (1g) garlic powder
  • 1 ½ cups (170g) sharp Cheddar cheese, shredded
  • 1 tbsp (14g) unsalted butter, melted

Instructions:

  1. Grate the zucchini using a box grater. Place the shreds in a colander and sprinkle with 1 tsp (6g) of salt.
  2. Let the zucchini sit for 30 minutes. Use your hands or a kitchen towel to firmly squeeze out as much liquid as possible.
  3. Preheat your oven to 350°F (175°C). Grease an 8x8 inch (20x20cm) baking dish with melted butter.
  4. In a large mixing bowl, combine the squeezed zucchini, diced onion, corn, and half of the shredded cheese (¾ cup / 85g).
  5. Stir in the cornbread mix, egg, milk, black pepper, and garlic powder.
  6. Fold the mixture gently until just combined; avoid overmixing to keep the texture light and fluffy.
  7. Spread the batter evenly into the prepared baking dish.
  8. Top with the remaining ¾ cup (85g) of Cheddar cheese.
  9. Bake for 35–45 minutes until the edges pull away from the sides and the top is golden brown.