Description
This Zucchini Cornbread Casserole is what happens when classic cornbread meets garden-fresh zucchini and creamy cheese, moist, savory, and deeply comforting. Whether you’re serving it as a side dish at a summer cookout, a cozy addition to a holiday spread, or a satisfying vegetarian main course, this casserole delivers on flavor and texture.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish or casserole pan.
- Prepare zucchini: Grate zucchini and squeeze out as much moisture as possible using a clean towel or cheesecloth.
- Mix wet ingredients: In a large bowl, whisk together eggs, sour cream, and milk.
- Add dry ingredients: Stir in cornbread mix, garlic powder, and a pinch of salt and pepper until just combined.
- Fold in add-ins: Add zucchini, cheddar, parmesan, green onions, and any optional mix-ins (corn, cayenne).
- Transfer to dish: Pour batter into prepared baking dish and spread evenly. Top with extra cheese.
- Bake: Bake 35–40 minutes, until golden brown and a toothpick comes out clean from the center.
- Cool slightly & serve: Let sit for 5–10 minutes before slicing. Serve warm.
Notes
- Make it spicier: Add diced jalapeños or a splash of hot sauce.
- Make it gluten-free: Use a gluten-free cornbread mix.
- Add protein: Stir in cooked bacon bits or browned sausage for a meaty upgrade.
- Make ahead: Bake, cool, and refrigerate—just reheat in the oven or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dishes
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 215 kcal
- Sugar: 4g
- Sodium: 440mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg