Zucchini Cornbread Casserole

Hey There, Hungry Friends!

Gather ‘round the digital campfire, y’all! Wyatt here, your flavor-obsessed kitchen companion. Today we’re diving fork-first into a dish that’s like a cozy hug from your garden: my Zucchini Cornbread Casserole. Picture this: golden cornbread cradling sweet corn and tender zucchini, all tangled up with melted cheddar and a whisper of jalapeño heat. It’s the kind of magic that turns “just a side dish” into the star of the table—whether you’re feeding a backyard BBQ crowd or jazzing up Tuesday’s meatloaf routine. No fancy skills needed, promise. Just honest ingredients, big flavor payoffs, and that unbeatable feeling when you pull something bubbling and gorgeous out of the oven. So tie on your apron, crank up the tunes (might I suggest some classic Willie Nelson?), and let’s turn those summer zucchinis into pure comfort food gold. Trust me—this casserole’s gonna earn you a standing ovation from anyone lucky enough to grab a spoon!

Sunshine, Squash, and Second Helpings

Zucchini Cornbread Casserole

Print Recipe

This Zucchini Cornbread Casserole is a cozy blend of tender zucchini, golden cornbread, and melty cheddar in one irresistibly hearty dish. It’s easy, cheesy, and the perfect side for BBQs, potlucks, or any weeknight dinner.

• Author: Wyatt Porter
• Prep Time: 10 mins
• Cook Time: 40 min
• Total Time: 50 minutes

Ingredients

Scale 1x2x3x

Cooking spray

4 cups shredded zucchini

1 onion, chopped

1 (8.5 oz) package dry corn muffin mix

2 large eggs, beaten

½ tsp salt

¼ tsp black pepper

8 oz shredded Cheddar cheese

Instructions

Preheat oven to 350°F (175°C) and grease a baking dish with cooking spray.

Squeeze excess moisture from zucchini using a clean towel.

In a large bowl, combine zucchini, onion, muffin mix, eggs, salt, pepper, and cheese. Stir until just combined.

Pour mixture into the prepared dish and smooth the top.

Bake for 35–40 minutes, or until golden brown and set in the center.

Cool slightly before serving.

Notes

Storage: Refrigerate up to 3 days

Soft, savory, and filled with cheesy veggie goodness—this casserole is comfort with a cornbread twist!

Nutrition

• Calories: 230 per serving
• Fat: 14g
• Carbohydrates: 18g
• Protein: 9g

This recipe? It’s got roots deeper than my grandma’s tomato plants. Picture a sweltering July day ten years back. My garden’s exploding with zucchini—I’m talking baseball-bat-sized specimens threatening to take over the compost bin. Meanwhile, my buddy Rico’s firing up the smoker for a ribs feast. Desperate to contribute (and unload some squash!), I shredded every green giant I had, raided the pantry for cornbread mix and cheese, and threw in a jalapeño for good measure. “Wyatt’s Mystery Casserole” got teased mercilessly… until it came out of the oven. That crispy-cheesy crust! The way the cornbread soaked up the zucchini’s sweetness! Suddenly, Rico’s famous ribs had competition. Now, it’s my go-to potluck lifesaver—especially when Aunt Carol “forgets” her lima bean surprise. Food’s funny like that: sometimes the throw-together dishes become the legends.

Gather Your Flavor All-Stars

Here’s your dream team! Pro tip: drain that zucchini like your casserole’s life depends on it (more on that in the steps).

• 3 ½ cups shredded zucchini, well-drained – Garden bounty! Salt it lightly, let it sit 10 mins, then SQUEEZE in a towel. Sub: Yellow squash works too.
• 1 white onion, diced – Sweet and mellow. Red onion adds punch if you’re feeling feisty.
• 16 oz shredded cheddar cheese – Sharp cheddar’s my ride-or-die. Chef secret: Toss half in the mix, half on top—hello, molten lava crust!
• 1 cup thawed frozen corn – Summer sunshine in a bag. Fresh kernels? Char ‘em in a skillet first for smoky depth.
• 1 jalapeño, diced – Seeds = heat! Want kick? Leave ‘em. Mild vibes? Scrape ‘em out. Sub: Poblano for earthiness.
• 2 eggs – Our glue! Flax eggs (1 tbsp ground flax + 2.5 tbsp water) for vegan friends.
• 1 tsp garlic powder, 1 tsp cumin, 1 tsp salt, ½ tsp black pepper – The flavor pit crew. Smoked paprika? *chef’s kiss*
• 1 (8.5 oz) box corn muffin mix – Jiffy’s my shortcut MVP. Gluten-free? Bob’s Red Mill GF mix rocks.

Let’s Build Some Delicious!

This ain’t rocket science—just good, messy fun. Follow these steps for casserole glory:

1. Preheat & Prep: Fire up that oven to 350°F (175°C). Grease a 9×13 baking dish with butter or oil. Why? Cold dishes mess with baking time. Hot oven + warm dish = perfect crust. (Time: 5 mins)
2. Zucchini TLC: Shred those zucchinis! Toss with ½ tsp salt, let weep 10 mins. WRING ‘EM OUT in a clean kitchen towel like you’re squeezing out a sponge. Seriously—do this twice. Soggy casserole = sad casserole. (Time: 12 mins)
3. Party in a Bowl: In a big bowl, combine drained zucchini, onion, corn, jalapeño, eggs, spices, corn muffin mix, and HALF the cheese. Mix gently—just until combined. Overmixing = tough cornbread. Batter will be thick! (Time: 3 mins)
4. Spread the Love: Plop that batter into your greased dish. Smooth the top with a spatula. Hack: Wet your fingers to pat it down without sticking!
5. Cheese Blanket: Sprinkle the remaining cheese evenly over the top. Want extra crunch? Add a handful of crushed cornflakes or panko. (Time: 1 min)
6. Bake to Golden Bliss: Slide it into the oven. Bake 35-40 mins until the center springs back when tapped and the top is GBD (Golden Brown Delicious). Watch for cheese burn: Tent with foil if it browns too fast. (Time: 40 mins)
7. Patience, Grasshopper: Let it rest 5-10 mins before cutting. This is non-negotiable! Resting lets everything set so you get clean slices. (Time: 10 mins)

Plate It Like a Pro (But Keep It Real)

Scoop generous squares straight from the dish! Serve it:

• As a sidekick: Next to smoky pulled pork, chili, or grilled chicken. It soaks up sauces like a dream.
• Brunch superstar: Top with a fried egg and hot sauce. Yes, really.
• Main event: For vegetarians, pair with a tangy cucumber salad or roasted tomatoes.

Garnish? Fresh cilantro or chives. Fancy? Drizzle with honey or chipotle crema. Always pass extra butter!

Make It Your Own

This casserole’s a canvas! Try these twists:

• Meat Lover’s: Fold in 1 cup cooked crumbled bacon or spicy sausage.
• Southwest Fiesta: Swap cheddar for pepper jack, add ½ cup black beans and ¼ cup chopped green chiles.
• Garden Bounty: Toss in diced bell peppers, grated carrots, or fresh thyme.
• Gluten-Free/Dairy-Free: Use GF corn muffin mix + dairy-free cheese (Violife cheddar shreds rock).
• Breakfast Bake: Add ½ cup cooked breakfast sausage and sub ¼ cup maple syrup for the salt. Serve with coffee!

Wyatt’s Whispered Wisdom

This recipe evolved from my “Zucchini Overload Panic” phase. First attempt? Let’s just say it resembled a green swamp. Lesson learned: SQUEEZE THAT ZUCCHINI! Over the years, I’ve added the jalapeño (after my brother dared me), and the corn (thanks to a farm-stand impulse buy). Leftovers? They reheat shockingly well—crisp ‘em in a skillet with a fried egg on top. Pro move: Bake it in a cast-iron skillet for extra crusty edges. And if your cheese bubbles over and smokes a little? Call it “charred cheddar ambiance” and open a window. Cooking’s supposed to be fun, not perfect!

Your Burning Questions, Answered

Q: Can I use fresh corn instead of frozen?
A: Absolutely! Cut kernels off 2 medium cobs. Sauté them quick in butter first—it boosts sweetness!

Q: Help! My casserole’s wet in the middle.
A: Two culprits: 1) Undrained zucchini (squeeze HARDER next time!), or 2) Oven temp too high causing premature browning. Tent with foil, bake 5-10 mins longer. Test with a toothpick—it should come out clean.

Q: Can I prep this ahead?
A: You bet! Mix everything (except topping cheese), cover, and fridge for 24 hours. Add cheese right before baking. Add 5 mins to cook time since it’s cold.

Q: No corn muffin mix? SOS!
A> Make your own! Whisk together: ¾ cup cornmeal, ½ cup flour, 1 tbsp sugar, 1 tbsp baking powder, ½ tsp salt. Use in place of the box mix.

Nutritional Nibbles (Per Serving)

Approx for 1/8th of casserole: Calories: 280 | Protein: 12g | Carbs: 18g | Fat: 18g | Fiber: 2g
Note: Values vary with subs like cheese type or added meat.

Final Thoughts:

This Zucchini Cornbread Casserole isn’t just a way to use up your summer squash—it’s a full-on celebration of comfort, crunch, and cheesy goodness baked into one irresistible dish. Whether you’re feeding a crowd or just flexing your veggie-forward magic on a weeknight, this casserole’s got the heart of a Southern classic and the soul of a backyard potluck. Remember: squeeze that zucchini like it owes you rent, don’t skimp on the cheese, and serve it with pride (and maybe a cold glass of sweet tea). One bite in, and you’ll see why this one’s earned its place in the Wyatt Porter flavor hall of fame.