Zucchini Cornbread Casserole is a cheesy vegetable side made with shredded zucchini, corn, jalapeño, cheddar, eggs, and a box of corn muffin mix. It bakes into a moist cornbread-style casserole with a golden cheese topping and a mild savory kick.
This recipe is especially useful when you have a lot of zucchini to use up. The zucchini keeps the cornbread moist, corn adds sweetness and texture, and cheddar gives the casserole enough richness to work as a side dish for cookouts, potlucks, or weeknight dinners.
Why This Zucchini Cornbread Casserole Works
The biggest key is draining the shredded zucchini well. Zucchini holds a surprising amount of water, and removing that excess moisture helps the center bake through instead of staying wet.
The corn muffin mix provides the cornbread base without requiring separate flour, cornmeal, leavening, and sugar measurements. Eggs bind the mixture, while cheddar melts through the casserole and over the top.
For more easy vegetable sides, browse our Side Dishes and Casseroles.
Ingredient Notes
Zucchini: The recipe uses 3 1/2 cups of shredded zucchini. Squeeze or drain it thoroughly before measuring it into the casserole.
Cheddar: Sixteen ounces may sound generous, but the cheese is divided between the filling and the top. A sharp cheddar gives the strongest flavor.
Corn and jalapeño: Thawed frozen corn adds sweetness, while one diced jalapeño gives the casserole mild heat. Remove the seeds for a gentler flavor.
Corn muffin mix: One 8.5-ounce box provides the dry cornbread base.
Ingredients
- 3 1/2 cups shredded zucchini, well drained
- 1 white onion, diced
- 16 ounces shredded cheddar cheese, divided
- 1 cup frozen corn, thawed
- 1 jalapeño, diced, seeds removed for less spice if desired
- 2 eggs
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 box corn muffin mix, 8.5 ounces
How to Make Zucchini Cornbread Casserole
- Preheat the oven to 350°F and lightly grease an 8×8-inch baking dish.
- In a large bowl, combine the drained zucchini, onion, half of the cheddar, corn, jalapeño, eggs, garlic powder, cumin, salt, and black pepper.
- Gradually stir in the corn muffin mix until fully combined.
- Transfer the mixture to the prepared baking dish and spread it evenly.
- Top with the remaining cheddar cheese.
- Bake for 50 to 55 minutes, or until the center is cooked through and the top is golden.
- Serve warm.
Tips for the Best Texture
Drain the zucchini aggressively. Wrap the shredded zucchini in a clean kitchen towel or press it in a fine-mesh strainer to remove as much water as possible.
Do not judge doneness only by the cheese. The top can look golden before the center is fully baked. Check the center before removing the casserole from the oven.
Let it rest briefly. A short rest after baking helps the casserole set and makes it easier to scoop or cut.
Serving Ideas
Serve this casserole with grilled chicken, barbecue, chili, burgers, or a simple salad. It also works well on a potluck table because it combines a vegetable side and cornbread-style bake in one dish.
Storage and Reheating
Store leftovers covered in the refrigerator for up to 3 to 4 days. Reheat individual portions in the microwave or warm them in a covered baking dish in the oven.
Frequently Asked Questions
Why is my zucchini cornbread casserole watery?
The zucchini probably retained too much moisture. Drain or squeeze it very well before mixing the batter.
Can I leave out the jalapeño?
Yes. The jalapeño can be omitted if you want a completely mild casserole.
