Zucchini Cornbread Casserole

A comforting and veggie-packed cornbread-style casserole featuring grated zucchini, corn, cheese, and warm spices—perfect for using up garden zucchini.

Why You’ll Love This Recipe

I love how this casserole combines the tender sweetness of corn with the earthy freshness of zucchini. The cheesy crust on top makes every bite rich and satisfying, while the corn muffin mix ties everything together into a cozy, slightly sweet base. I find it’s an excellent way to use up zucchini during the summer, and it always earns compliments at potlucks and family dinners.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 1/2 cups grated zucchini (well-drained)

• 1 white onion, finely chopped

• 16 oz cheddar cheese (shredded; divided)

• 1 cup corn kernels (thawed if frozen)

• 1 jalapeño, finely chopped (remove seeds for less heat)

• 2 large eggs

• 1 tsp garlic powder

• 1 tsp cumin

• 1 tsp salt

• 1/2 tsp black pepper

• 1 box corn muffin mix (8.5-oz size)

directions

1. Preheat the oven to 350 °F (175 °C). Grease an 8×8-inch baking dish.

2. In a large bowl, combine zucchini, onion, half the cheese, corn, jalapeño, eggs, garlic powder, cumin, salt, and pepper.

3. Gradually fold in the corn muffin mix, stirring until no dry spots remain.

4. Transfer mixture to the prepared baking dish and sprinkle with remaining cheese.

5. Bake 50–55 minutes, until the center is set and the top is golden brown.

6. Let cool slightly before serving.

Servings and timing

This recipe makes about 8 servings when baked in an 8×8-inch dish. Prep time takes around 15–20 minutes, baking time is 50–55 minutes, and the total time from start to finish is about 65–75 minutes.

Variations

I like swapping in yellow squash when I don’t have zucchini on hand. Sometimes I use Monterey Jack or pepper jack instead of cheddar for a different flavor. If I’m looking for more spice, I add serrano peppers or canned green chiles. Leftover crumbled cornbread also works in place of muffin mix, and I’ve tried red onion for a slightly sweeter bite.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I cover the casserole with foil and warm it in the oven at 350 °F until heated through, usually about 15 minutes. For longer storage, I freeze portions for up to 3 months. I let them thaw in the fridge overnight, then reheat covered at 350 °F for about 20 minutes.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble it the night before, cover it, and refrigerate. When I’m ready to bake, I just bring it to room temperature and bake as directed.

How do I keep the casserole from being watery?

The key is draining the zucchini thoroughly. I like to squeeze it in a clean kitchen towel until most of the liquid is gone.

Can I double this recipe?

Yes, I double the ingredients and bake it in a 9×13-inch dish. The baking time may increase slightly, so I check the center for doneness before removing it from the oven.

What can I serve with zucchini cornbread casserole?

I usually serve it alongside grilled meats, soups, or chili. It also works great as a vegetarian main with a side salad.

Can I make it gluten-free?

Yes, I use a gluten-free cornbread mix in place of the muffin mix. The rest of the ingredients are naturally gluten-free.

Conclusion

This zucchini cornbread casserole is one of my favorite ways to combine fresh vegetables with cheesy, comforting flavor. It’s versatile, easy to adapt with different ingredients, and perfect for both family dinners and special gatherings. I always enjoy how the top turns golden and crisp while the inside stays tender and flavorful. It’s a recipe I come back to whenever I want a cozy side dish that feels homemade and hearty.