Zucchini Cornbread Casserole

recip


For the Filling:

  • 2 medium zucchinis, grated (about 2 cups)
  • 1 teaspoon salt (to draw out moisture from the zucchini)
  • 1 tablespoon olive oil or butter
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup shredded cheddar cheese (or your favorite melting cheese)
  • ½ cup sour cream
  • 1 large egg, lightly beaten
  • ¼ cup all-purpose flour
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and freshly ground black pepper, to taste

For the Cornbread Topping:

  • 1 box (8.5 oz) Jiffy Corn Muffin Mix (or homemade cornbread mix)
  • 1 large egg
  • ⅓ cup milk
  • 2 tablespoons melted butter
  • Optional: ½ cup shredded cheddar cheese (for extra cheesiness)

Step-by-Step Instructions

1. Prepare the Zucchini

  1. Grate the zucchini using a box grater or food processor.
  2. Place the grated zucchini in a colander, sprinkle with 1 teaspoon of salt, and let it sit for 10–15 minutes to release excess moisture. Squeeze the zucchini dry using a clean kitchen towel or paper towels.

2. Sauté the Aromatics

  1. Heat olive oil or butter in a skillet over medium heat.
  2. Add the chopped onion and sauté for 3–4 minutes, or until softened.
  3. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

3. Assemble the Filling

  1. In a large mixing bowl, combine the dried zucchini, sautéed onions and garlic, shredded cheddar cheese, sour cream, beaten egg, flour, garlic powder, onion powder, salt, and pepper. Mix until well combined.
  2. Spread the mixture evenly into a greased 9x9-inch baking dish or pie plate.

4. Prepare the Cornbread Topping

  1. In a separate bowl, whisk together the corn muffin mix, egg, milk, and melted butter until smooth.
  2. If desired, stir in ½ cup of shredded cheddar cheese for an extra cheesy topping.
  3. Pour the cornbread batter evenly over the zucchini mixture, spreading it gently to cover the surface.

5. Bake to Golden Perfection

  1. Preheat your oven to 375°F (190°C).
  2. Bake the casserole for 30–35 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
  3. For an extra touch, sprinkle additional shredded cheese on top during the last 5 minutes of baking.

6. Serve & Enjoy

  1. Let the casserole cool for 5–10 minutes before slicing.
  2. Serve warm as a side dish with grilled meats, roasted chicken, or as a standalone meal.
  3. Garnish with fresh herbs like parsley or chives if desired.

Tips for Success

  • Use Fresh Zucchini: Fresh garden zucchini works best, but store-bought works just as well.
  • Don’t Skip Squeezing the Zucchini: Removing excess moisture ensures the filling stays firm and not soggy.
  • Make It Spicy: Add diced jalapeños or a dash of hot sauce to the filling for a kick of heat.
  • Switch Up the Cheese: Try Monterey Jack, pepper jack, or Gruyere for a unique twist.
  • Freeze for Later: This casserole freezes beautifully. Wrap tightly and freeze for up to 3 months. Reheat in the oven before serving.

Why This Recipe Works

This Zucchini Cornbread Casserole brings together the best of both worlds: the creamy, cheesy zucchini filling provides a savory base, while the buttery, slightly sweet cornbread topping adds texture and flavor contrast. The result is a comforting dish that’s hearty enough to stand alone but versatile enough to pair with almost any meal.

Conclusion: Comfort Food at Its Finest

Whether you’re looking to use up an abundance of zucchini, impress guests at a potluck, or simply enjoy a comforting meal, this Zucchini Cornbread Casserole is sure to hit the spot. Its combination of flavors and textures makes it a standout dish that’s easy to love. Plus, its versatility means you can serve it as a side, brunch, or even a light dinner.

We’d love to see your creations! Tag us in your photos or share your favorite variations—your twist on this savory casserole might just inspire others to try it too! 🌽🍞✨


 

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