Zucchini Cornbread Casserole

Zucchini Cornbread Casserole – Experience a medley of garden flavors and comforting warmth with our Zucchini Cornbread Casserole. This lovable side dish unites the sweetness of zucchini, the richness of high-quality cheddar cheese, and the familiar coziness of cornbread, creating a tempting addition to any dining experience. Perfect for those in pursuit of a wholesome side dish that complements both summer cookouts and winter gatherings.

this Recipe

The first time I prepared this Zucchini Cornbread Casserole was completely spontaneous, aiming to infuse a bit of summer essence into a winter night. As the enticing scents wafted through the kitchen, my husband’s inquisitive looks turned into excitement, while my child’s usual disinterest in zucchini shifted into surprise. The golden crust and moist interior were a hit, quickly establishing it as a staple at our family get-togethers.

What makes this Zucchini Cornbread Casserole truly stand out?

The Zucchini Cornbread Casserole stands out for its variety of flavors and textures, making it an adaptable side dish that excels in any dining setting. Its base of shredded zucchini and corn provides both flavor and nutritional benefits, complemented by the addition of premium cheddar cheese for a touch of indulgence. The ability to adjust the spiciness with jalapeños allows for customization to suit individual preferences, making it appealing to a range of taste buds—from health-conscious eaters to those craving a cozy, cheesy treat.

What You Need To Make This Zucchini Cornbread Casserole Recipe?

• Zucchini: Zucchini is the heart of our Zucchini Cornbread Casserole. Don’t forget to squeeze out the water after shredding—it’s like hugging the zucchini to make sure our casserole stays perfectly moist, not soggy.
• White Onion: Adds a touch of sweetness and texture. Chop it finely to infuse bursts of flavor that enhance the taste.
• Premium Cheddar Cheese: Premium Cheddar Cheese goes beyond being cheese. Half is mixed inside for flavor. While the other half forms a top layer.
• Corn: Brings a delightful crunch, adding moments of joy and texture to the Zucchini Cornbread Casserole.
• Jalapeño: Allows you to control the spice level. Dice it for a kick. Leave the seeds if you prefer some extra heat.
• Eggs: Play a role in bringing all the ingredients. Binding them with love and attention.
• Seasonings (Garlic Powder, Cumin, Salt, Black Pepper): Seasonings like Garlic Powder, Cumin, Salt, and Black Pepper are like magic whispers that elevate our dish. Adding warmth, complexity, and excitement, to each bite.
• Corn Muffin Mix: Corn Muffin Mix is the touch that transforms the vegetable mixture into a breaded masterpiece, embracing every ingredient in the Zucchini Cornbread Casserole with a soft, slightly sweet cornbread layer.

Steps To Make Zucchini Cornbread Casserole:

• Step 1: Start by preheating your oven to 350°F (175°C). While it heats up generously grease an 8×8 inch baking dish, with either nonstick spray or butter. Envisioning the happiness this dish will deliver.
• Step 2: In a bowl as if gathering loved ones combine the zucchini, onion, half of the cheese, corn, jalapeño, eggs and spices. Each ingredient adds its touch. Like each family member contributes their unique personality.
• Step 3: Carefully fold in the corn muffin mix. Blending it in with the rest. Like merging family customs.
• Step 4: Transfer this mixture into your dish with care and excitement. Sprinkle the remaining cheese on top like a layer of snow.
• Step 5: Bake, for 50 to 55 minutes until the surface turns golden and your kitchen fills with scents. Serve warm. Each slice is a reminder of the warmth and happiness food can bring.

Storage Options

When I make this Zucchini Cornbread Casserole, we usually have a few servings leftover—lucky us! I just cover the dish with foil or move the pieces to an airtight container, and it holds up well in the fridge for about four days. Honestly, it tastes just as good the next day (maybe even better?). When it’s time to reheat, I like to pop it in the oven at 350°F for a few minutes to get that warm, fresh-out-of-the-oven feel, but the microwave works in a pinch. Just cover it so it doesn’t dry out!

Variations and Substitutions

This Zucchini Cornbread Casserole is one of those recipes that feels like a blank canvas—you can play around with it depending on what’s in your fridge or what you’re craving. Here are a few spins I’ve tried (and loved):

• Try Different Veggies: Once, I was low on zucchini and threw in shredded carrots instead. Surprisingly, it worked! Spinach or even bell peppers can add some fun colors and textures, too.
• Cheese Swap: I’ll admit, I’m a sucker for cheese, so sometimes I go rogue and use pepper jack for a spicy kick. Mozzarella gives it a mild, gooey vibe, and honestly, I can never decide which is my favorite.
• Adjusting the Spice: Not everyone loves jalapeños as much as I do, so sometimes I’ll swap them for diced bell peppers to keep the Zucchini Cornbread Casserole family-friendly. But if you’re feeling adventurous, leave the seeds in for extra heat!
• Make It Gluten-Free: My cousin has celiac disease, so I started using gluten-free corn muffin mix for her, and I was shocked at how seamless it was. Most people don’t even notice a difference, but double-check the box instructions in case any tweaks are needed.

What to Serve with Zucchini Cornbread Casserole

This Zucchini Cornbread Casserole is pretty versatile, so here are a few sides that I’ve found go really well with it. You can mix and match depending on the season or mood.

1. Grilled Chicken or Fish: On summer nights, I’ll throw some chicken or fish on the grill with a squeeze of lemon and a sprinkle of herbs. It pairs beautifully with the cheesy, cozy vibes of the casserole without stealing the show.
2. Fresh Green Salad: I know it sounds basic, but a simple green salad with a bright vinaigrette cuts through the richness and adds a refreshing crunch. I usually throw in whatever veggies I have on hand, and it just works.
3. Roasted Veggies: There’s something magical about roasted carrots, broccoli, or even sweet potatoes with this casserole. Those caramelized edges and the bit of sweetness from the veggies create the best contrast to the savory flavors.
4. Chili or Soup: On a chilly day, I sometimes serve this casserole alongside a warm bowl of chili or soup. It’s like wrapping yourself in a cozy blanket—perfect for when you need that extra bit of comfort.

Tip:

When you’re preparing zucchini for the Zucchini Cornbread Casserole, don’t just stop at shredding and draining. Once shredded, spread the zucchini out on a kitchen towel or a couple of layers of paper towels. Then wrap it up and twist the towel tightly over the sink to squeeze out as much water as possible.

This step is really important because zucchini tends to hold onto a lot of moisture, which could make your casserole watery if not properly drained. By squeezing out the water, you ensure that your casserole has the perfect texture—moist but still firm—allowing all those delicious flavors to shine without being diluted.

This simple yet effective method can be what sets apart a good casserole from a great one, giving your dish that perfect balance and texture it truly deserves.

Frequently Asked Questions:

Can I make the Zucchini Cornbread Casserole ahead of time?

You can put it together the day ahead. Keep it in the refrigerator. Just remember to allow it to come to room temperature for 30 minutes before putting it in the oven for best outcomes.

How can I make this Zucchini Cornbread Casserole gluten-free?

Simply swap out the corn muffin mix with a gluten-free option. Make sure to scan the packaging for any elements that may be required.

What’s the best way to store leftovers?

Store any remaining pieces of the Zucchini Cornbread Casserole in the fridge for up to 4 days. When reheating, you can use either the microwave or the oven. If using the oven, cover it with foil to retain moisture.

4.89 from 9 votes

Zucchini Cornbread Casserole

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Imagine snuggling up with a dish that embodies warmth and happiness with every mouthful. That's our Zucchini Cornbread Casserole. It combines picked zucchini, bursts of corn, and a touch of spicy jalapeño. All embraced by a crispy, cheesy topping. Whether it is a family meal. Or an intimate get-together with loved ones. This casserole carries pleasure. Fills the air with its inviting scent and serves as a centerpiece. For gathering around the dining table. It's uncomplicated. And fulfilling. And evokes a sense of comfort. That feels like home.

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Ingredients

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• ▢ 3 1/2 c of zucchini shredded and thoroughly drained
• ▢ 1 white onion finely diced
• ▢ 16 oz of premium cheddar cheese shredded and divided
• ▢ 1 c of corn thawed from its frozen state
• ▢ 1 jalapeño finely diced (seeds can be removed to reduce heat)
• ▢ 2 large eggs
• ▢ 1 tsp of garlic powder
• ▢ 1 tsp of cumin
• ▢ 1 tsp of salt
• ▢ ½ tsp of black pepper
• ▢ 1 package 8.5 oz of corn muffin mix

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Instructions

 

1. Preheat the oven to 350°F. Prepare an 8x8-inch baking dish by greasing it with nonstick spray or butter.
2. In a bowl mix together the shredded zucchini, onion, half of the cheese, corn, jalapeño, eggs, garlic powder, cumin, salt and pepper until well combined.
3. Gradually add the corn muffin mix, to the vegetable mixture and stir until everything is evenly incorporated.
4. Transfer the mixture into the greased dish. Sprinkle the remaining cheese on top.
5. Place the dish in the oven. Bake for 50 to 55 minutes until the center is set and the top is golden brown.
6. Once baked remove from the oven. Allow it to cool slightly before serving warm, for the best flavor.

Notes

Converting our Zucchini Cornbread Casserole into a gluten-free rendition is more straightforward than you might guess. And doesn't renounce flavor or texture! To make sure everyone around your table can savor this delightful meal. Just swap out the corn muffin mix for a gluten-free alternative. Gluten-free cornbread mixes are easy to find. And serve as a replacement. Preserving the casserole's taste and satisfying crunch. Just be sure to read the packaging for any ingredients or tweaks required to blend with our recipe.

Nutrition

Serving: 1serving | Calories: 235kcal | Carbohydrates: 9g | Protein: 13g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 78mg | Sodium: 574mg | Potassium: 233mg | Fiber: 1g | Sugar: 3g | Vitamin A: 645IU | Vitamin C: 10mg | Calcium: 339mg | Iron: 1mg

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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