Begin by preheating your oven to 350°F (175°C). While the oven is warming up, prepare an 8×8-inch baking dish by greasing it thoroughly with nonstick spray or butter. This will prevent the mixture from sticking to the dish during baking.

In a large mixing bowl, combine the shredded zucchini, chopped onion, half of the cheese, corn, chopped jalapeño, eggs, garlic powder, cumin, salt, and pepper. Stir the ingredients together until they are well combined, ensuring the vegetables are evenly coated with the seasonings.

Gradually add the corn muffin mix to the vegetable mixture, stirring continuously until everything is evenly incorporated. The batter should be well-mixed without any dry spots of muffin mix left in the bowl. This helps in providing a uniform texture to the dish.

Transfer the blended mixture into the prepared 8×8-inch baking dish, spreading it out evenly. Sprinkle the remaining cheese evenly over the top of the mixture, which will create a deliciously cheesy crust as it bakes.

Place the dish in the preheated oven and bake for 50 to 55 minutes. The casserole is done when the center is set, and the top has turned a golden brown color. This ensures the eggs and cheese are fully cooked and melded together.

Once baked, remove the casserole from the oven and allow it to cool slightly. Serving it warm will enhance the flavors and make it easier to cut and serve. Enjoy your fresh-baked zucchini corn casserole as a delightful and savory dish!