Transform classic comfort food with a fresh twist! This Zucchini Cornbread Casserole blends the hearty goodness of cornbread with the vibrant flavors of zucchini, sharp cheddar cheese, and a hint of heat from jalapeño.
Whether it’s a cozy family dinner or a potluck favorite, this dish is versatile enough to shine in any season. Serve it as a satisfying main course or a delicious side dish that’s sure to impress.
Zucchini Cornbread Casserole
Not only is this casserole packed with flavor, but it’s also a sneaky way to add more veggies to your meal. The moist texture, cheesy topping, and subtle kick of spice create a dish that’s both comforting and exciting.
Ingredients
- 3 ½ cups shredded zucchini well-drained (well-drained)
- white onion diced
- 16 ounces shredded cheddar cheese divided
- 1 cup frozen corn thawed
- 1 jalapeño diced
- 2 eggs
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 box corn muffin mix
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
- In a large mixing bowl, combine the shredded zucchini, diced onion, half of the cheddar cheese, thawed corn, diced jalapeño, eggs, garlic powder, cumin, salt, and pepper. Stir until well blended.
- Gradually fold in the corn muffin mix, making sure everything is evenly incorporated.
- Pour the mixture into the prepared baking dish and spread it 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.
- Allow the casserole to cool for a few minutes before slicing. Serve warm and enjoy the perfect blend of textures and flavors!
Notes
Why You’ll Love Zucchini Cornbread Casserole
Zucchini Cornbread Casserole is the perfect dish to satisfy both comfort food cravings and a desire for something a little healthier. This deliciously moist, slightly sweet, and savory casserole brings together the best of cornbread and zucchini in one irresistible bite. Whether you’re looking for a simple side dish, a way to use up summer zucchini, or a unique twist on classic cornbread, this recipe is sure to become a favorite. Here’s why you’ll love it:
1. Incredible Texture and Flavor
One of the best things about Zucchini Cornbread Casserole is its texture. Traditional cornbread can sometimes be dry and crumbly, but the addition of shredded zucchini keeps it moist and tender. The zucchini blends seamlessly into the batter, adding moisture without overpowering the flavor. The result is a casserole with the perfect balance of softness and structure, complemented by the slight crunch of cornmeal. The flavors are just as enticing as the texture. The sweetness of cornbread pairs beautifully with the mild, slightly nutty flavor of zucchini. Depending on the seasonings you use, you can make it sweeter or more savory. A touch of honey or sugar enhances its natural sweetness, while sharp cheddar cheese, garlic, or herbs like thyme and basil add depth to the savory version.2. A Great Way to Use Up Extra Zucchini
If you’ve ever grown zucchini, you know that it tends to produce in abundance during the summer months. Finding creative ways to use up zucchini can be a challenge, but this casserole is the perfect solution. Instead of making yet another zucchini bread, why not mix it into cornbread for something different? This dish turns surplus zucchini into a delicious treat that everyone will enjoy.3. Easy to Make and Adaptable
Zucchini Cornbread Casserole is incredibly simple to prepare, making it perfect for both beginner and experienced cooks. You can mix the ingredients together in one bowl, pour them into a baking dish, and let the oven do the rest.
