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.
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.
- 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.
- 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.
- 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.
- 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.
Want To Save This Recipe?
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.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Zucchini Cornbread Casserole
Ingredients
- 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
Instructions
- Preheat the oven to 350°F. Prepare an 8x8-inch baking dish by greasing it with nonstick spray or butter.
- 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.
- Gradually add the corn muffin mix, to the vegetable mixture and stir until everything is evenly incorporated.
- Transfer the mixture into the greased dish. Sprinkle the remaining cheese on top.
- Place the dish in the oven. Bake for 50 to 55 minutes until the center is set and the top is golden brown.
- Once baked remove from the oven. Allow it to cool slightly before serving warm, for the best flavor.
Notes
Nutrition
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!
18 Responses
Very good! The family loved it. Only thing I changed was the amount of cheese. I cut it in half (because it’s all I had) and it still turned out great!
This has a great flavor but mine is a little on the dry side for some reason. I’m thinking I didn’t need to drain the zucchini so much. I think it needed a little more moisture. Otherwise, it’s very good!
I just made this, it’s going in the oven at the moment. I just don’t see how this would fit into an 8×8 dish. I reread to make sure. It makes a ton. I used a big oval baking dish. Can’t wait to try it.
Lisa! I agree, this recipe can make quite a large amount, so using a big oval baking dish was a great idea. The combination of zucchini, cheddar cheese, and cornbread sounds delicious, and I’m sure your kitchen smells amazing right now. Let us know how it turns out once you take it out of the oven and try it! Enjoy your meal!
Can it be made the day before baking it?
Just read your comment that it can be assembled the day before.Sorry.
Do you have the nutrition info on this fantastic recipe?
I have HUGE zucchini rampicante and I was looking for something new to do with it. This is awesome! This variety of zucchini has less moisture and I did not have to drain it at all. I used only 1 cup of cheese. I can’t tolerate onions so I omitted and used onion flavored oil for the pan. A small amount of minced ripe jalapeno to our taste, and it was perfect! It fit nicely in the 8×8 pan. I prepped a bag of shredded zucchini, corn and minced jalapeno to freeze for the next batch. Thank you for a great recipe.
Have you ever tried adding hamburger to this recipe? Thanks!
Hi Alicia! Thanks for your question! I haven’t personally tried adding hamburger to the Zucchini Cornbread Casserole, but it sounds like a delicious idea! If you decide to give it a go, I’d suggest browning the hamburger first and then mixing it in with the other ingredients before baking. It could add a nice hearty touch to the dish. If you try it, I’d love to hear how it turns out! 😊 Happy cooking!
Very easy to make and family loved it!
Very tasty. I agree that the zucchini needs to be squeezed free of the water. Mine turned out great. I also added red bell pepper and mushrooms. Lessened the cheese on top. Will make again and be in my rotation of items to fix for dinner.
😊 Since zucchini plays such an important role here I wish you would state the amount by weight or specify whether it’s 3.5 cups packed. 😊
Do you use the Jiffy corn mix or am other brand? The reason I ask is that the Jiffy is sweet, so I didn’t know if that would be alright.
Hi Judy! Great question! For this Zucchini Cornbread Casserole, I typically use Jiffy corn muffin mix, but any brand should work just fine. 😊 Jiffy does add a touch of sweetness, which complements the flavors in the casserole nicely. If you prefer a less sweet option, you can definitely go with another brand that’s less sweet, and it should still turn out delicious. Hope you enjoy it!
I tried this for the first time and it was a TRUE HIT. Love it. My brother said you need to make this for Thanksgiving.
Tastes good, timing is off, dish size is off.
I put this in a large oval baker and filled it. Baked 35 minutes at 350 and is was a bit too done for my taste.
I’m a good cook, so I know to watch out for things like this but, for a novice this would be a fail based upon the instructions.
That said, I’d make it again, add another egg and some sour cream and take it out at 40 min
For a novice, the timing and dish size can indeed make a difference. You might want to use a smaller pan or adjust the baking time based on the thickness of the casserole. If you’re using a larger pan, the casserole may cook faster and the texture could be affected. Adding an extra egg and some sour cream, as you mentioned, will likely help create a more moist, creamy result, and increasing the baking time to 40 minutes sounds like a good adjustment. Thanks for sharing your tips!