BEST ZUCCHINI CORNBREAD CASSEROLE

I can still picture my grandmother’s kitchen, the air thick with the scent of summer vegetables and baking cornbread. She always had a garden overflowing with zucchini, and her resourcefulness knew no bounds. One of her most beloved creations was a Zucchini Cornbread Casserole, a dish that magically transformed humble ingredients into something truly special. Today, I’m sharing all my secrets for the most amazing Zucchini Cornbread Casserole you’ll ever make!

Why You’ll Absolutely LOVE This Zucchini Cornbread Casserole

Okay, friends, let’s be real. We all have those summer zucchini gluts, right? You’re practically giving it away to neighbors! But this isn’t just about using up zucchini; it’s about creating a dish that is so comforting, so flavorful, and so satisfying that you’ll actually crave zucchini season. This Zucchini Cornbread Casserole is the answer to your zucchini woes, and it’s about to become a family favorite.

What makes this casserole so special? It’s the perfect balance of sweet and savory, the moistness of the zucchini, the slight sweetness of the corn, and the hearty texture of the cornbread. Plus, it’s incredibly easy to make – a true one-dish wonder! We’re talking minimal prep time and maximum flavor payoff. Are you ready to dive in?

Ingredients You’ll Need

Let’s gather our ingredients. Don’t worry, most of these are pantry staples!

• Zucchini: About 2 medium-sized zucchini, shredded. We’re aiming for about 2 cups shredded.
• Corn: 1 cup of corn kernels. Fresh, frozen (thawed), or canned (drained) all work!
• Cornbread Mix: 1 box (about 15 ounces) of your favorite cornbread mix. I usually use Jiffy, but feel free to experiment.
• Eggs: 2 large eggs, lightly beaten.
• Milk: 1 cup of milk. Any kind will do – whole, 2%, skim, or even a non-dairy alternative.
• Butter: 1/2 cup (1 stick) of melted butter. Unsalted is best, so you can control the saltiness of the casserole.
• Onion: 1/2 cup of chopped onion. Yellow or white onion works perfectly.
• Sharp Cheddar Cheese: 1 cup shredded.
• Optional: 1/4 cup chopped green onions for garnish.
• Optional: 1/2 teaspoon garlic powder.
• Salt and Pepper: To taste.

See? Nothing too complicated! Now, let’s get cooking!

Step-by-Step Instructions: From Prep to Perfection

Alright, let’s walk through the process together. Don’t worry; I’ll be with you every step of the way!

1. Preheat your oven to 375°F (190°C). This is crucial! A properly preheated oven ensures even baking.
2. Grease a 9×13 inch baking dish. Use butter, cooking spray, or even a bit of oil. This prevents the casserole from sticking.
3. Shred the zucchini. Use a box grater or a food processor. Don’t peel the zucchini! The skin adds nutrients and color.
4. Squeeze out excess moisture from the zucchini. This is SUPER important! Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This prevents a soggy casserole.
5. In a large bowl, combine the cornbread mix, eggs, milk, and melted butter. Stir until just combined. Don’t overmix! A few lumps are okay.
6. Add the shredded zucchini, corn, chopped onion, garlic powder(optional) and cheddar cheese to the bowl. Gently fold everything together until evenly distributed.
7. Season with salt and pepper to taste. Remember, you can always add more later, but you can’t take it away!
8. Pour the mixture into the prepared baking dish. Spread it out evenly.
9. Bake for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Keep an eye on it! Baking times can vary depending on your oven.
10. Let cool for a few minutes before slicing and serving. This allows the casserole to set up a bit, making it easier to cut.
11. Garnish with chopped green onions (optional). This adds a pop of freshness and color.

And that’s it! You’ve just created a delicious and comforting Zucchini Cornbread Casserole! Now, doesn’t that feel good?

Success Tips for the BEST Zucchini Cornbread Casserole

Okay, my friend, listen up! These are my golden rules for ensuring your Zucchini Cornbread Casserole is a total triumph. Trust me on these!

• Squeeze, Squeeze, Squeeze That Zucchini! I can’t stress this enough. Getting rid of excess moisture is the key to preventing a soggy casserole. Don’t skip this step!
• Don’t Overmix the Batter. Overmixing develops the gluten in the cornbread mix, resulting in a tough casserole. Stir just until the ingredients are combined.
• Adjust the Seasoning. Taste the batter before baking and adjust the salt and pepper as needed. Remember, the cheese will also add saltiness.
• Bake Until Golden Brown. The casserole should be a beautiful golden brown on top and cooked through in the center. A toothpick inserted into the center should come out clean.
• Let it Rest! Allowing the casserole to cool for a few minutes before slicing and serving allows it to set up and makes it easier to cut.

Variations and Add-Ins: Make it Your Own!

This Zucchini Cornbread Casserole is delicious as is, but feel free to get creative and add your own personal touch! Here are a few ideas to get you started:

• Add Some Spice: A pinch of red pepper flakes or a diced jalapeño pepper will add a kick of heat.
• Protein Power: Add cooked sausage, ground beef, or shredded chicken for a heartier meal.
• Vegetable Medley: Mix in other vegetables like diced bell peppers, mushrooms, or tomatoes. Think of it like a Cheesy Baked Ratatouille, but with cornbread!
• Cheese, Please! Experiment with different types of cheese, like Monterey Jack, pepper jack, or even a sprinkle of Parmesan.
• Fresh Herbs: Add chopped fresh herbs like basil, thyme, or oregano for a burst of flavor.

The possibilities are endless! Don’t be afraid to experiment and create your own signature version of this Zucchini Cornbread Casserole.

Serving Suggestions: Complete the Meal

This Zucchini Cornbread Casserole is a fantastic side dish or a light meal on its own. Here are a few serving suggestions:

• As a Side Dish: Serve it alongside grilled chicken, pork chops, or steak. It pairs beautifully with any protein.
• As a Light Meal: Enjoy it with a simple salad for a quick and easy lunch or dinner.
• Potluck Perfect: This casserole is always a hit at potlucks and gatherings. It’s easy to transport and everyone loves it.
• Breakfast or Brunch: Warm up leftovers for a delicious and satisfying breakfast or brunch.

And don’t forget the toppings! A dollop of sour cream, a sprinkle of hot sauce, or a drizzle of honey can add extra flavor and dimension.

Make-Ahead and Storage Instructions

Good news! This Zucchini Cornbread Casserole can be made ahead of time. Here’s how:

• Make-Ahead: Prepare the casserole as directed, but don’t bake it. Cover it tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, remove it from the refrigerator 30 minutes before baking and bake as directed.
• Storage: Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat individual portions in the microwave or the entire casserole in the oven at 350°F (175°C) until warmed through.
• Freezing: While not ideal (the texture can change slightly), you can freeze the baked casserole. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Other Zucchini Recipes You Might Love:

If you love zucchini as much as I do, you’ll definitely want to check out these other delicious recipes!

• Craving a simple and flavorful side dish? Look no further than Roasted Parmesan Zucchini. It’s crispy, cheesy, and incredibly easy to make.
• For a complete and satisfying meal, try the Chicken Zucchini Bake. It’s low-carb, packed with flavor, and perfect for a weeknight dinner.
• And of course, who can resist a slice of warm Zucchini Bread? This recipe has a secret ingredient that makes it absolutely amazing!
• Don’t forget about dessert! Zucchini Bars are a deliciously sneaky way to get your veggies in.
• For a quick and easy skillet meal, try Savory Garlic Butter Chicken with Zucchini & Corn. It’s perfect for a summer night!

A Recipe for Zucchini Cornbread Casserole

Here’s a handy recipe card you can easily print or save!

        
            Recipe: Zucchini Cornbread Casserole

            Prep Time: 15 minutes
            Cook Time: 30-35 minutes
            Servings: 8-10

            Ingredients:
            - 2 medium zucchini, shredded (about 2 cups)
            - 1 cup corn kernels (fresh, frozen, or canned)
            - 1 box (15 oz) cornbread mix
            - 2 large eggs, lightly beaten
            - 1 cup milk
            - 1/2 cup (1 stick) melted butter
            - 1/2 cup chopped onion
            - 1 cup shredded cheddar cheese
            - Salt and pepper to taste
            - Optional: 1/4 cup chopped green onions for garnish
            - Optional: 1/2 teaspoon garlic powder

            Instructions:
            1. Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish.
            2. Shred zucchini and squeeze out excess moisture.
            3. In a large bowl, combine cornbread mix, eggs, milk, and melted butter. Stir until just combined.
            4. Add zucchini, corn, onion, cheese, and garlic powder (if using). Gently fold together.
            5. Season with salt and pepper.
            6. Pour into prepared dish and bake for 30-35 minutes, or until golden brown and a toothpick comes out clean.
            7. Let cool for a few minutes before slicing and serving. Garnish with green onions (optional).
        
    

Final Thoughts: Enjoy Your Zucchini Cornbread Casserole!

There you have it! A simple, delicious, and comforting Zucchini Cornbread Casserole that’s perfect for any occasion. I truly hope you enjoy making and eating this recipe as much as I do. Remember, cooking should be fun and relaxing. Don’t be afraid to experiment and put your own spin on things. Happy baking!

Best Zucchini Cornbread Casserole

Amelia Chen-Morrison

This Zucchini Cornbread Casserole is a comforting and flavorful dish perfect for using up summer zucchini. It features a delightful balance of sweet and savory flavors, with moist zucchini, sweet corn, and hearty cornbread, all baked into a one-dish wonder.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Main Course, Side Dish

Cuisine American, Southern

Servings 2025

Calories 350 kcal

Equipment

• 9×13 inch baking dish
• Large bowl
• Box grater or food processor
• Clean kitchen towel or cheesecloth
• Measuring cups and spoons
• Mixing spoon or spatula
• Oven

Ingredients

  

• 2 medium zucchini, shredded about 2 cups
• 1 cup corn kernels fresh, frozen, or canned
• 2 large eggs, lightly beaten
• 1 cup milk
• ½ cup chopped onion
• 1 cup shredded cheddar cheese
• Salt to taste
• Pepper to taste
• ¼ cup chopped green onions for garnish optional
• ½ teaspoon garlic powder optional

Instructions

 

• Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
• Shred zucchini using a box grater or food processor. Do not peel the zucchini.
• Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
• In a large bowl, combine the cornbread mix, eggs, milk, and melted butter. Stir until just combined. Do not overmix.
• Add the shredded zucchini, corn, chopped onion, garlic powder (if using), and cheddar cheese to the bowl.
• Gently fold everything together until evenly distributed.
• Season with salt and pepper to taste.
• Pour the mixture into the prepared baking dish and spread it out evenly.
• Bake for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
• Let cool for a few minutes before slicing and serving.
• Garnish with chopped green onions (optional).

Notes

For best results, ensure to squeeze out as much moisture as possible from the shredded zucchini to prevent a soggy casserole. Avoid overmixing the batter to maintain a tender cornbread texture. Taste the batter before baking and adjust seasoning as needed. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. For a spicier version, add a pinch of red pepper flakes or diced jalapeño. You can also add cooked sausage, ground beef, or shredded chicken for a heartier meal.