๐ฝ️ Zucchini Cornbread Casserole
Serves 6–8 | Prep: 15 min | Bake: 50–55 min | Total: ~70 min
๐ Ingredients
3½ cups zucchini, shredded & well-drained
Tip: Squeeze out excess moisture using a clean towel or cheesecloth!
1 medium white onion, diced
16 oz (2 cups) shredded cheddar cheese, divided
1 cup frozen corn, thawed (or fresh off the cob)
1 jalapeรฑo, finely diced (seeds removed for mild heat)
2 large eggs
1 tsp garlic powder
1 tsp ground cumin (adds warm depth)
1 tsp salt
½ tsp black pepper
1 (8.5 oz) box corn muffin mix (Jiffy brand works great!)
๐ถ️ Optional Boost: Add ½ tsp smoked paprika or a dash of hot sauce for extra kick!
๐ฉ๐ณ Step-by-Step Instructions
1️⃣ Prep & Preheat
Preheat oven to 350°F (175°C).
Lightly grease an 8×8-inch baking dish (or 9×9 for slightly thinner casserole).
2️⃣ Squeeze the Zucchini (Key Step!)
Shred zucchini using a box grater or food processor.
Place in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
Moisture = soggy casserole. Dry zucchini = perfect texture!
3️⃣ Mix Wet & Cheesy Ingredients
In a large bowl, combine:
Drained zucchini
Diced onion
1 cup (8 oz) cheddar cheese
Corn
Jalapeรฑo
Eggs
Garlic powder, cumin, salt, and pepper
4️⃣ Add Cornbread Mix
Slowly stir in the corn muffin mix until fully combined.
Batter will be thick — that’s perfect!
5️⃣ Transfer & Top
Pour mixture into prepared baking dish.
Smooth the top with a spatula.
Sprinkle remaining 1 cup cheddar cheese evenly over the top.
6️⃣ Bake to Golden Perfection
Bake 50–55 minutes, until:
Top is deep golden brown
Center is set (a toothpick should come out clean)
Edges are lightly crisp
7️⃣ Cool & Serve
Let cool 10 minutes before slicing — helps it hold together.
Serve warm with:
Chili or BBQ ribs ๐
Grilled chicken or fish ๐
Or simply with butter and honey drizzle ๐ฏ
๐ด Pro Tip: Leftovers reheat beautifully in the oven or toaster oven — keeps that crispy edge!
๐ Variations & Pro Hacks
๐ฑ Gluten-Free? Use a GF corn muffin mix (like Krusteaz or Bob’s Red Mill)
๐ง Cheese Swap: Try pepper jack, Colby Jack, or feta for fun flavor twists
๐ถ️ Spicy Lover’s Dream: Keep jalapeรฑo seeds or add a pinch of cayenne
๐ฅ Other Veggies? Swap half the zucchini for yellow squash or spinach
๐ง Make-Ahead Magic: Assemble unbaked, cover, refrigerate overnight. Bake as directed (+5 mins)
❄️ Freeze It! Cool completely, wrap tightly, freeze up to 3 months. Thaw and reheat at 350°F
๐ง Why This Works So Well
The corn muffin mix does the heavy lifting — providing structure, sweetness, and that classic cornbread crumb — while the zucchini adds moisture and nutrients without making it soggy (thanks to proper draining!).
And the combo of cheddar + jalapeรฑo + cumin? That’s pure flavor magic — savory, creamy, and just spicy enough to keep things interesting.
❤️ Final Thought: More Than a Side Dish — It’s a Celebration of Summer
This Zucchini Cornbread Casserole isn’t just about using up extra squash from the garden — though it’s perfect for that. It’s about celebrating fresh ingredients, simple cooking, and the joy of sharing something warm, cheesy, and deeply satisfying.
It’s the kind of dish that gets devoured at picnics, earns compliments at dinner, and makes someone say, “Can I take the recipe home?”
So whether you’re feeding a crowd or just treating yourself…
Turn on the oven, grate that zucchini, and let the house fill with the golden aroma of comfort, one cheesy bite at a time. ๐