Cheesy Zucchini Cornbread Casserole
Zucchini Cornbread Casserole
This Zucchini Cornbread Casserole is an excellent way to use fresh garden zucchini. It’s moist, cheesy, and savory, bridging the gap between classic cornbread and a vegetable gratin. Mixing corn muffin mix with shredded zucchini and cheddar creates a tender, spoonable texture, while a hint of jalapeño and cumin adds a gentle, flavorful kick.
Ingredients
Produce & Dairy
- Shredded zucchini, well drained — 3½ cups
- Shredded cheddar cheese, divided — 16 oz
- White onion, diced — 1
- Frozen corn, thawed — 1 cup
- Jalapeño, diced — 1
- Eggs — 2
Pantry & Spices
- Corn muffin mix (e.g., Jiffy) — 1 box (8½ oz)
- Garlic powder — 1 tsp
- Cumin — 1 tsp
- Salt — 1 tsp
- Black pepper — ½ tsp
Directions
- Prepare Oven and Dish
Preheat the oven to 350°F. Lightly grease an 8×8-inch baking dish. - Mix the Base
In a large bowl, combine zucchini, onion, half of the cheese (8 oz), corn, jalapeño, and eggs. Stir in garlic powder, cumin, salt, and pepper until evenly coated. - Incorporate Corn Muffin Mix
Gradually fold in the corn muffin mix until fully combined. The batter will be thick and chunky. - Top and Bake
Spread the mixture evenly in the prepared dish. Sprinkle the remaining 8 oz of cheese over the top. Bake 50–55 minutes. - Check for Doneness
The casserole is ready when the cheese is golden and bubbly and the center is firm. Allow it to rest 5–10 minutes before slicing.
