Zucchini Cornbread Casserole is a cheesy, spoonable side dish made from 3 1/2 cups of shredded zucchini folded into one box of corn muffin mix with onion, corn, jalapeño, eggs, cumin and plenty of cheddar. It bakes in an 8×8 dish at 350°F until it’s golden on top and set in the middle, and it serves 8.
How to make it: Shred and drain the zucchini, then mix it with the onion, half the cheddar, corn, jalapeño, eggs and seasoning. Stir in the muffin mix just until combined, spread it in the dish, top with the rest of the cheddar and bake 50 to 55 minutes, until the center reaches 165°F.
Why You’ll Love It
- Uses up zucchini: 3 1/2 cups of it go into one pan.
- Short ingredient list: a box of corn muffin mix does the work of the flour, cornmeal and leavening.
- Cheesy all the way through: half the cheddar goes in the batter and half on top.
- A good side: it cuts into squares that sit well next to grilled chicken, steaks or ribs.
Ingredient Notes
Zucchini: 3 1/2 cups shredded and well drained. See the draining steps below.
Onion: 1 white onion, diced.
Cheddar: 16 ounces shredded, split between the batter and the top.
Corn: 1 cup frozen corn, thawed.
Jalapeño: 1, diced. Remove the seeds for less spice; it adds a hint of heat either way.
Eggs: 2 large eggs bind the batter.
Seasoning: 1 teaspoon each garlic powder, cumin and salt, and 1/2 teaspoon black pepper.
Corn muffin mix: one 8.5-ounce box. No extra flour, cornmeal or baking powder is needed.
Ingredients
- 3 1/2 cups zucchini, shredded and well drained (squeeze out the extra liquid)
- 1 white onion, diced
- 16 ounces cheddar cheese, shredded; divided, half in the batter and half on top
- 1 cup frozen corn, thawed
- 1 jalapeño, diced; remove the seeds for less spice
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 box corn muffin mix (8.5 ounces)
How to Make Zucchini Cornbread Casserole
1. Heat the oven. Heat the oven to 350°F and lightly grease an 8×8 inch baking dish.
2. Mix the filling. In a large bowl mix the well-drained zucchini, onion, half of the cheddar, corn, jalapeño, eggs, garlic powder, cumin, salt and pepper.
3. Add the muffin mix. Slowly stir in the corn muffin mix until it is fully combined. Do not overmix.
4. Fill the dish. Transfer the mixture to the prepared baking dish and top it with the remaining cheddar.
5. Bake. Bake for 50 to 55 minutes, until the casserole is cooked through the center, golden on top, and the center reaches 165°F on a food thermometer.
6. Serve. Serve warm. For cleaner squares, let it sit in the dish for 5 to 10 minutes before cutting.
How to Keep It From Turning Soggy
Zucchini holds a lot of water. If it goes into the batter wet, the casserole can bake up soggy. These steps help it set:
- Squeeze the zucchini dry. After shredding, press or squeeze out as much liquid as you can before you measure it.
- Or salt it first. One way: grate the zucchini into a colander, sprinkle about 1/2 teaspoon salt on top, let it sit at least 30 minutes, then squeeze out the extra liquid.
- Don’t overmix. Stir in the muffin mix just until no dry mix shows.
- Bake it long enough. In an 8×8 dish it needs 50 to 55 minutes. It’s ready when it’s golden on top, a knife or toothpick in the middle comes out clean, and the center reads 165°F.
- Let it rest. 5 to 10 minutes in the dish makes the squares easier to cut.
Pan Size and Bake Time
Recipes for this casserole list bake times from 35 to 60 minutes, and most of that comes down to the pan. This recipe uses an 8×8 dish at 350°F for 50 to 55 minutes. A deeper 2-quart casserole dish can take closer to an hour, and a wider 9×9 pan bakes faster. Whatever the dish, go by the doneness signs, not the clock: golden on top, set in the middle and 165°F in the center.
Variations
- Plainer: skip the corn and jalapeño and use 4 cups of zucchini with 8 ounces of cheddar, half in and half on top.
- Less cheese: the cheddar can go as low as 8 ounces for a lighter cheese layer.
- Milder: seed the jalapeño, or leave it out.
- Creamed corn: a butter-based zucchini and corn bake uses a can of cream-style corn and melted butter with no eggs or cheese. It’s a softer side of its own.
Want the corn-only take on a muffin-mix side? Make our easy creamy corn casserole.
Storage & Reheating
Refrigerator: With eggs and cheese in it, treat this like any casserole. Refrigerate leftovers within 2 hours in shallow covered containers and eat them within 3 to 4 days.
Freezer: Freeze leftovers for 3 to 4 months. Thaw in the refrigerator, or reheat from frozen in the oven or microwave, which takes about one and a half times as long.
Reheating: Reheat covered until it reaches 165°F. Don’t reheat leftovers in a slow cooker.
What to Serve With It
Serve it next to grilled chicken, steak or ribs. Try it with baked barbecue chicken thighs with onions, steak bites or slow cooker root beer BBQ pork ribs.
Still have zucchini left over? Make skillet zucchini and mushrooms or a sheet pan of roasted garlic-Parmesan zucchini, squash and tomatoes.
Frequently Asked Questions
What are the ingredients in zucchini cornbread casserole?
Shredded zucchini, onion, cheddar, corn, a jalapeño, 2 eggs, garlic powder, cumin, salt, pepper and a box of corn muffin mix.
Can I use Jiffy corn muffin mix?
Yes. Any corn muffin mix works. This recipe uses one 8.5-ounce box.
Do I have to drain the zucchini?
Yes. Squeeze out the extra liquid, or salt it and let it drain first, so the casserole doesn’t turn soggy.
How do I know it’s done?
It’s golden on top, a knife in the middle comes out clean and the center reads 165°F on a food thermometer.
Why is my zucchini casserole soggy?
Usually the zucchini went in wet, or it came out of the oven too soon. Drain the zucchini well and bake until the center is set.
Can I make it without jalapeño?
Yes. Leave it out, or remove the seeds for a milder bite.
How long do leftovers keep?
3 to 4 days in the refrigerator. Reheat to 165°F.
Final Notes
Squeeze the zucchini, stir gently and bake until the middle is set. If you try it with less cheese or no jalapeño, tell me in the comments how it turned out.
Zucchini Cornbread Casserole
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 3 1/2 cups zucchini shredded and well drained (squeeze out the extra liquid)
- 1 white onion diced
- 16 ounces cheddar cheese shredded; divided, half in the batter and half on top
- 1 cup frozen corn thawed
- 1 jalapeño diced; remove the seeds for less spice
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 box corn muffin mix 8.5 ounces
Instructions
- Heat the oven to 350°F and lightly grease an 8x8 inch baking dish.
- In a large bowl mix the well-drained zucchini, onion, half of the cheddar, corn, jalapeño, eggs, garlic powder, cumin, salt and pepper.
- Slowly stir in the corn muffin mix until it is fully combined. Do not overmix.
- Transfer the mixture to the prepared baking dish and top it with the remaining cheddar.
- Bake for 50 to 55 minutes, until the casserole is cooked through the center, golden on top, and the center reaches 165°F on a food thermometer.
- Serve warm. For cleaner squares, let it sit in the dish for 5 to 10 minutes before cutting.
Notes
Nutrition
Made this recipe? Tap a star to rate it.
Made this recipe?
Tap a star to rate it. It helps other cooks find it.
