This Zucchini Cornbread Casserole is the ultimate summer side—tender shredded zucchini and sweet corn baked into a golden, slightly sweet cornbread base that’s moist without being dense. With just 7 simple ingredients, it’s a one-dish wonder that pairs beautifully with grilled meats, chili, or vegetarian mains.
No fancy steps. No dry crumbles. Just garden-fresh flavor in every bite.
Why You’ll Love This Recipe
- 🌽 Only 7 ingredients—pantry staples!
- ⏱️ 15 minutes prep, 35–40 minutes bake
- 💛 One baking dish = easy cleanup
- 💸 Costs under $6—feeds 6–8 generously
- 🌾 Naturally nut-free & easily gluten-free (use GF cornmeal mix)
Ingredients You’ll Need
(9x13-inch baking dish; serves 6–8)
- 2 cups shredded zucchini (about 2 medium), lightly packed
- 1 (15 oz) can whole kernel corn, drained (or 1½ cups fresh/frozen)
- 1 (8.5 oz) box cornbread/muffin mix (like Jiffy)
- 1 cup shredded cheddar cheese
- ½ cup sour cream or plain yogurt
- 2 large eggs
- ¼ cup melted butter or oil
- Optional: ½ tsp garlic powder, 2 tbsp chopped green onions, or pinch of cayenne
💡 Pro Tips:
- Squeeze zucchini DRY—wrap in a towel and twist to remove excess water (prevents soggy casserole).
- Use Jiffy mix—it’s slightly sweet and creates perfect texture.
- Add cheese on top—sprinkle extra before baking for a golden crust.
Step-by-Step Instructions (Moist, Golden, Foolproof)
1. Prep & Preheat
- Preheat oven to 400°F (200°C). Grease a 9x13-inch baking dish.
2. Dry Zucchini
- Shred zucchini; place in a clean kitchen towel and squeeze out as much liquid as possible.
3. Mix Ingredients
