Zucchini Cornbread Casserole – A Cheesy, Savory Twist on Classic Cornbread
Zucchini Cornbread Casserole is everything you love about traditional cornbread, but better. It’s moist, cheesy, savory, lightly spicy, and packed with vegetables, making it the perfect side dish or light main for summer dinners, potlucks, and family gatherings.
This casserole blends the sweetness of corn, the tenderness of zucchini, the sharpness of cheddar cheese, and the gentle heat of jalapeño into a fluffy, golden-baked dish that’s impossible to resist. It’s comforting like cornbread, satisfying like a casserole, and flexible enough to serve for brunch, lunch, or dinner.
If you grow zucchini or find yourself with an abundance during the summer months, this recipe is one of the best ways to use it. Even picky eaters who claim they don’t like zucchini usually love this dish — because it doesn’t taste like “vegetables,” it tastes like cheesy cornbread with amazing texture.
Why You’ll Love This Recipe
- Uses simple pantry and fridge ingredients
- Great way to use extra zucchini
- Perfect balance of sweet, savory, and spicy
- Feeds a crowd and reheats beautifully
- Works as a side dish or vegetarian main
Ingredients
Main Ingredients
- 3 ½ cups shredded zucchini, well drained
- 1 white onion, diced
- 16 oz shredded cheddar cheese, divided
- 1 cup frozen corn, thawed
- 1 jalapeño, diced (remove seeds for less heat)
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (8.5 oz) box corn muffin mix
How to Make Zucchini Cornbread Casserole
Step 1: Prepare the Zucchini
Shred the zucchini using a box grater or food processor. Place the shredded zucchini into a clean kitchen towel and squeeze out as much moisture as possible. This step is very important — excess moisture will make the casserole soggy instead of fluffy.
Step 2: Preheat and Prepare
Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with butter or nonstick spray.
Step 3: Mix the Filling
In a large bowl, combine the drained zucchini, diced onion, half of the shredded cheddar cheese, corn, jalapeño, eggs, garlic powder, cumin, salt, and pepper. Stir until everything is evenly distributed.
Step 4: Add the Cornbread Mix
Slowly stir in the corn muffin mix until just combined. Do not overmix — overmixing can make the casserole dense.
Step 5: Assemble and Bake
Transfer the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining cheddar cheese over the top.
Bake for 50–55 minutes or until the center is set and the top is golden brown. A toothpick inserted into the center should come out clean.
Step 6: Rest and Serve
Let the casserole rest for 10 minutes before slicing. Serve warm.
Tips for the Best Casserole
- Drain zucchini very well to avoid a watery casserole.
- Use sharp cheddar for stronger flavor.
- Adjust jalapeño amount to taste.
- Add cooked bacon or ham for a meaty version.
- Let it cool slightly before slicing for clean edges.
Variations and Add-Ins
- Mexican-Style: Add chili powder, cilantro, and pepper jack cheese.
- Italian-Style: Add oregano, basil, and mozzarella.
- Extra Veggie: Add bell peppers or grated carrot.
- Gluten-Free: Use gluten-free corn muffin mix.
- Protein Boost: Add cooked shredded chicken or sausage.
Serving Ideas
- Serve with grilled chicken or fish
- Pair with chili or soup
- Serve with a fresh green salad
- Great addition to holiday tables
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warm.
You can freeze the baked casserole for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Assemble the casserole, cover, and refrigerate up to 24 hours before baking.
Can I use fresh corn?
Yes — cut kernels from 1–2 ears of corn.
What if I don’t like spicy food?
Leave out the jalapeño or substitute with green bell pepper.
Can I double the recipe?
Yes — bake in a 9×13-inch pan and add 10–15 minutes to baking time.
Final Thoughts
This Zucchini Cornbread Casserole is the perfect example of how vegetables can be transformed into comfort food. It’s hearty, cheesy, lightly sweet, and full of flavor — a dish that feels indulgent while still being packed with fresh ingredients.
Whether you serve it as a side or as the main attraction, it’s guaranteed to be a hit.
Enjoy every bite!