If you love the sweet, crumbly comfort of cornbread but crave something a little heartier, veggie-packed, and downright delicious — this Zucchini Cornbread Casserole is your new go-to.
Imagine golden cornbread studded with tender zucchini, sweet corn, sharp cheddar, and a hint of spicy jalapeño — all baked into a warm, bubbly casserole that smells like summer in the kitchen. It’s moist, cheesy, and so satisfying, no one will guess it’s made with 3½ cups of shredded zucchini (shhh… it’s our secret!).
Perfect for potlucks, backyard BBQs, or as a cozy weeknight side, this dish turns humble garden veggies into something truly special.
And yes — even picky eaters ask for seconds. 😉
🌟 Why You’ll Love This Casserole
✅ Packed with zucchini & corn – A delicious way to use up summer’s bounty
✅ Cheesy, moist, and flavorful – No dry cornbread here!
✅ Easy one-bowl prep – Just mix, pour, bake
✅ Kid-approved – Sneaks in veggies without a fight
✅ Freezer-friendly & make-ahead – Great for meal prep
This isn’t just a side dish — it’s comfort food with a fresh twist.
🍽️ Zucchini Cornbread Casserole
