Name: Cheesy Zucchini Cornbread Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups grated zucchini (squeeze out excess moisture); 1 (8.5 oz) box corn muffin mix (e.g., Jiffy); 2 large eggs; 1/2 cup sour cream; 1/4 cup milk; 1/2 cup shredded cheddar cheese (plus more for topping); 1/4 cup grated parmesan; 1/4 cup chopped green onions or chives; 1/2 tsp garlic powder; Salt and black pepper, to taste; Optional: pinch of cayenne for heat or 1/2 cup corn kernels for texture

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Table of Contents

Introduction

Nothing says summer comfort quite like a warm, cheesy Zucchini Cornbread Casserole fresh from the oven. Perfect for potlucks, family dinners, or a cozy weeknight side, this casserole blends the savory charm of cornbread with tender zucchini and melty cheese. It’s easy, versatile, and ridiculously crave‑worthy.

What Is Zucchini Cornbread Casserole?

The Zucchini Cornbread Casserole is a comforting, Southern‑inspired dish made by combining grated zucchini with cornbread mix (or homemade batter), cheese, and seasonings, then baking until golden and bubbling. It delivers a perfect balance of crisp cheese on top and moist, cornbread‑like texture inside.

This casserole is widely enjoyed across family gatherings and summer cook‑outs. You can find Cornbread Zucchini Casserole tips that highlight how to manage the zucchini’s moisture for a fluffier result. Similarly, the Southern‑inspired Zucchini Cornbread Casserole resource reinforces the dish’s rustic charm and adaptability.

Why You’ll Love It

Simple prep: No need for multiple bowls—just grate, mix, and bake.
One‑dish appeal: Feeds a crowd with minimal cleanup.
Vegetable sneak: Zucchini blends right into the cornbread, pleasing kids and adults alike.
Customizable: Spice it up, swap cheeses, go gluten‑free—endless possibilities.

Cheesy zucchini cornbread casserole baked in a dish, golden and bubbly on top

Ingredients to Zucchini Cornbread Casserole

Here’s what you need:

Zucchini (about 2 medium): grated and drained
Cornbread mix (~8 oz) or homemade batter
Shredded cheese (cheddar, pepper jack, or blend)
Eggs (2 large)
Milk (½–1 cup)
Butter (melted, 2 tbsp)
Onion (½ cup, diced) – optional
Jalapeño (⅛–½ cup, diced) – optional heat
Seasonings:
- Garlic powder (1 tsp)
- Cumin (½ tsp)
- Salt & pepper to taste

Step‑by‑Step Recipe

1. Prep the Zucchini

Grate the zucchini using a box grater or food processor.
Transfer grated zucchini to a clean towel, salt lightly, and let sit for 10 minutes.
Squeeze out excess moisture—this is crucial to avoid a soggy casserole.

2. Mix the Wet Ingredients

In a large bowl, whisk:
- 2 eggs
- ½–1 cup milk
- 2 tbsp melted butter

3. Combine Dry Ingredients

To the wet mixture, stir in:
- Cornbread mix (or homemade substitute)
- Garlic powder, cumin, salt, and pepper

4. Add Veggies and Zucchini

Fold in:
- Drained zucchini
- Diced onion
- Jalapeño (if using)
- Reserve about ½ cup of shredded cheese for topping

5. Assemble and Bake

Preheat oven to 350 °F (175 °C); grease a 9×13‑inch baking dish.
Pour batter into the pan; sprinkle reserved cheese on top.
Bake ~50–60 minutes, until:
- The top is golden
- A toothpick comes out clean (moist crumbs are fine)

6. Rest and Serve

Let the casserole sit 5–10 minutes before cutting.
Serve warm—ideal side dish with BBQ, grilled meats, or salads.

Variations & Adaptations

Tailor the casserole to your taste:

Veggie swaps: Replace zucchini with yellow squash or corn kernels.
Cheese choices: Try pepper jack for kick, Monterey Jack for creaminess, or vegan cheese for a dairy‑free version.
Gluten‑free twist: Use GF cornbread mix or sub with cornmeal + baking powder.
Spicy kick: Swap jalapeños for poblanos; top with hot sauce.
Protein boost: Stir in cooked sausage, shredded chicken, or crumbled bacon.

Tips & Tricks for Success

Dry the zucchini thoroughly — moisture is the enemy of structure.
Use the right pan: 9×13 works perfectly for even bake.
Grease well to prevent sticking.
Watch the crust: if browning too quickly, tent with foil.
Let it rest after baking to set up for cleaner slices.
Store and reheat:
- Refrigerator: covered, up to 4 days
- Reheat: 350 °F for 10–15 min or microwave slices gently

Serving Suggestions & Pairings

This casserole pairs beautifully with:

BBQ chicken or pulled pork
Grilled steak or fish
Fresh summer salad
Vegetarian protein: beans, tofu, or tempeh

Serve it warm as a hearty side or stand-alone dish that looks, smells, and tastes like dinner.

Frequently Asked Questions (FAQs)

1. Can I make this ahead and bake later?
Yes! Prepare the casserole through step 5, cover, and refrigerate up to 24 hours. Add 5–10 minutes to bake time if baking cold.

2. How should I store and reheat leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat slices in a preheated 350 °F oven for 10–15 minutes or microwave gently for 1–2 minutes.

3. Can I freeze zucchini cornbread casserole?
Absolutely. Wrap tightly in foil or plastic, freeze for up to 2 months. Thaw overnight and bake at 350 °F for ~20–25 minutes until warmed through.

4. Is it easy to make gluten‑free or dairy‑free?
Yes! Use gluten‑free cornbread mix or substitute cornmeal and baking powder. For dairy-free, swap cheese and butter with non-dairy alternatives.

5. Do I need to peel the zucchini?
No—you can keep the skin on. It adds texture and nutrients without impacting flavor.

Conclusion

There you have it: the definitive Zucchini Cornbread Casserole recipe that’s:

Quick and easy to prepare
Fully customizable to your taste
Cheesy, golden, and satisfying

Whether you’re feeding a crowd or looking for a crowd‑pleasing side, this casserole never disappoints. Make it tonight, and let the summer comfort begin!