This Zucchini Cornbread Casserole is a warm, cheesy, and deeply comforting dish that transforms basic pantry items into a rich, savory bake. With shredded zucchini, cornbread mix, eggs, cheese, and a touch of seasoning, this casserole comes together in one bowl and bakes into a tender, moist side dish—or even a light main course.
It’s the perfect recipe to use up fresh summer zucchini, and pairs wonderfully with grilled meats, soups, or potluck spreads. Whether served warm with butter or cold from the fridge, this golden cornbread casserole is guaranteed to be a crowd-pleaser.
Ingredients:
- 2 cups shredded zucchini (about 2 medium)
- 1 (8.5 oz) box Jiffy corn muffin mix
- 2 large eggs
- ½ cup sour cream or plain Greek yogurt
- ½ cup melted butter (or neutral oil)
- 1 cup shredded cheddar cheese
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: chopped green onions or jalapeños for a kick
Preparation:
Step 1: Preheat Oven
- Preheat your oven to 375°F (190°C). Grease a 9×9-inch or similar casserole dish.
Step 2: Prepare the Zucchini
- Grate the zucchini and squeeze out excess water using a clean kitchen towel or cheesecloth.
Step 3: Mix the Batter
- In a large mixing bowl, combine the eggs, sour cream, and melted butter. Stir in the cornbread mix, shredded zucchini, cheddar cheese, garlic powder, salt, and pepper. Mix until well combined.
Step 4: Pour into Dish
- Transfer the batter to the greased baking dish and smooth the top.
Step 5: Bake
- Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Step 6: Cool & Serve
- Let the casserole rest for 5–10 minutes before slicing. Serve warm with butter or hot sauce.
Variation:
- Add Protein: Mix in cooked crumbled bacon or sausage.
- Spicy Version: Stir in diced jalapeños or pepper jack cheese.
- Vegan-Friendly: Use plant-based eggs, vegan cheese, and dairy-free yogurt.
- Mexican Twist: Add cumin, corn kernels, and top with cotija cheese.
COOKING Note:
Always drain the zucchini well! Too much moisture will make your casserole soggy instead of fluffy. You can also pre-sauté the zucchini for extra flavor.
Serving Suggestions:
- Main Dish: Pair with a green salad or soup.
- Side Dish: Perfect with BBQ, chili, or roast chicken.
- For Brunch: Serve with scrambled eggs or sausage patties.
- Leftovers: Reheat in a toaster oven for crispy edges!
Tips:
- Let the casserole cool before cutting to help it set.
- Use sharp cheddar for the boldest flavor.
- For a crisper top, broil for 1–2 minutes at the end.
- Freeze individual slices for grab-and-go lunches.
⏱️ Time Overview:
- Prep Time: 15 minutes
- Bake Time: 40 minutes
- Total Time: ~55 minutes
🍽️ Nutritional Information (approx. per serving, 9 servings):
- Calories: ~260
- Protein: ~6g
- Carbohydrates: ~22g
- Fat: ~16g
- Fiber: ~1g
- Sugar: ~4g
- Sodium: ~340mg
❓FAQs
Can I use homemade cornbread mix?
- Yes, just mix 1 cup cornmeal, 1 cup flour, 1 tbsp sugar, 1 tbsp baking powder, and ½ tsp salt.
Can I freeze this casserole?
- Yes! Cool completely, slice, and freeze in an airtight container for up to 2 months.
Can I make it ahead?
- Absolutely—prep and refrigerate the unbaked batter for up to 24 hours, then bake as directed.
How do I reheat leftovers?
- Reheat slices in a 350°F oven for 10 minutes, or microwave for 30–60 seconds.
Conclusion:
Zucchini Cornbread Casserole is the perfect comfort food dish—easy, cheesy, moist, and full of flavor. It blends the richness of cornbread with the lightness of zucchini for a well-balanced, crave-worthy bake.
Whether you serve it as a side dish or make it the star of your meal, this recipe is a foolproof favorite that works for weeknights, brunches, and potlucks alike. One bowl, one bake, and it’s on the table in under an hour!