Cheesy Zucchini Cornbread Casserole
Got extra zucchini and don’t know what to do with it?
This cheesy, golden cornbread casserole is the perfect way to turn simple ingredients into something seriously delicious.
With a moist, fluffy texture and a melty cheddar topping, this dish is guaranteed to be a family favorite.
It’s easy to make, packed with flavor, and pairs perfectly with any meal—whether it’s a backyard BBQ, a cozy dinner, or a holiday feast.
Bonus: It’s a sneaky way to get everyone to eat their veggies!
For the Zucchini Cornbread Casserole
- Zucchini – Adds moisture and a subtle sweetness to the casserole. A great way to use up extra zucchini!
- Onion – Brings a mild savory flavor that complements the cornbread.
- Corn Muffin Mix – The key to the perfect texture! This makes the casserole soft, slightly sweet, and full of cornbread flavor.
- Eggs – Helps bind everything together and keeps the casserole light and fluffy.
- Salt & Black Pepper – Simple seasonings that enhance all the flavors in the dish.
- Cheddar Cheese – Melts beautifully into the casserole, giving it a rich, cheesy goodness. Half goes in the mix, and the rest creates a golden, bubbly top.
Zucchini Cornbread Casserole
Ingredients
- Cooking spray
- 4 cups shredded zucchini
- 1 medium onion, chopped
- 1 (8.5-ounce) package dry corn muffin mix
- 2 large eggs, beaten
- ½ tsp salt
- ¼ tsp black pepper
- 8 ounces Cheddar cheese, shredded (divided)
Instructions
Preheat & Prepare:
- Preheat your oven to 350°F (175°C). Lightly grease a 2-quart baking dish with cooking spray.
Mix Ingredients:
- In a large bowl, combine the shredded zucchini, chopped onion, corn muffin mix, beaten eggs, salt, and black pepper. Stir until well mixed, then fold in half (4 ounces) of the shredded Cheddar cheese.
Assemble the Casserole:
- Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining 4 ounces of shredded Cheddar cheese on top.
- Bake:
- Place in the preheated oven and bake for about 60 minutes, or until the top is lightly browned and a toothpick inserted into the center comes out clean.
Serve & Enjoy:
- Let the casserole cool for a few minutes before serving. Slice and enjoy as a delicious side dish!
Nutrition
- Can I make this ahead of time?
Absolutely! Assemble everything, cover it up, and pop it in the fridge overnight. When you’re ready to bake, let it sit at room temp for 30 minutes, then straight into the oven it goes! Perfect for stress-free meal prep.
- How do I keep the casserole from getting soggy?
Zucchini holds a ton of water! Shred it, sprinkle a little salt over the top, and let it sit for 10 minutes. Then, squeeze out the excess moisture with a clean kitchen towel or paper towels. This trick keeps your casserole light, not watery.
- Can I use frozen zucchini?
Yep! Just make sure to thaw it completely and drain really well before mixing it in. No one wants a mushy casserole!
- Can I make this gluten-free?
Totally! Just swap out the corn muffin mix for a gluten-free version. Everything else in the recipe is naturally gluten-free!
- How do I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through. Microwaving works too, but the oven keeps it nice and crispy on top!
