A Comforting and Flavorful Side Dish

This Zucchini Cornbread Casserole is a crowd-pleasing side dish that combines the sweetness of corn with the freshness of zucchini and a generous helping of melted cheddar cheese. Perfect for family dinners, potlucks, or holiday meals, this casserole is both hearty and wholesome. The combination of vegetables, spices, and corn muffin mix creates a balanced dish with a golden, cheesy top that makes it irresistible. It’s a simple way to enjoy veggies in a deliciously comforting way.

Why You’ll Love This Recipe

The magic of this casserole comes from the balance of textures and flavors. Shredded zucchini keeps it moist, while corn adds a hint of sweetness and cornmeal provides a soft, slightly crumbly base. The spices, including cumin and garlic powder, add warmth and depth, while jalapeño gives just a gentle kick if you like a little heat. This recipe is easy to prep, can be made ahead, and bakes into a beautiful golden casserole that’s perfect for any occasion.

Serving Ideas and Variations

Serve this casserole warm as a side with grilled meats, roasted chicken, or even on its own for a light vegetarian meal. You can adjust the spice level by keeping or removing jalapeño seeds, add extra cheese for a richer flavor, or mix in cooked bacon or sausage for a heartier version. Leftovers reheat beautifully, making it a great make-ahead dish. You can also try topping it with breadcrumbs for a crunchier finish before baking.

Ingredients

• 3 ½ cups zucchini, drained and shredded
• 16 ounces shredded cheddar cheese (divided)
• 1 medium white onion, diced
• 1 cup frozen corn, thawed
• 1 jalapeño, chopped (seeds removed for milder flavor, optional)
• 2 large eggs
• 1 ½ mg garlic powder
• 2 teaspoons cumin
• ½ teaspoon black pepper
• 1 teaspoon salt
• 1 box (8.5 oz) corn muffin mix

Instructions

Step 1: Preheat Your Oven

Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with butter or non-stick spray.

Step 2: Prepare the Ingredients

In a large bowl, combine zucchini, onion, corn, jalapeño, and half the cheddar cheese. Add eggs, garlic powder, cumin, salt, and black pepper. Stir until evenly mixed.

Step 3: Incorporate the Corn Muffin Mix

Gradually add corn muffin mix to the zucchini mixture, stirring until fully incorporated. The batter should be thick and even.

Step 4: Transfer to Baking Dish

Pour mixture into the prepared baking dish. Spread evenly and sprinkle the remaining cheddar cheese on top.

Step 5: Bake to Perfection

Bake 50–55 minutes until the top is golden and a toothpick inserted comes out clean. Optional: broil 2–3 minutes for a crispier top.

Step 6: Let It Rest and Serve

Remove from oven and let rest 10 minutes before slicing and serving.

Nutritional Information (per serving, approx. 8 servings)

• Calories: 220
• Protein: 9g
• Carbohydrates: 22g
• Fat: 12g
• Fiber: 3g
• Sugar: 4g

Zucchini Cornbread Casserole

Q: Can I make this casserole ahead of time?

A: Yes, prepare and refrigerate it for up to a day before baking.

Q: Can I use fresh corn instead of frozen?

A: Absolutely! Use about 1 cup of fresh kernels.

Q: Can I make it spicier?

A: Keep the jalapeño seeds or add a pinch of cayenne pepper.

Q: Is this casserole suitable for a vegetarian diet?

A: Yes, it contains no meat and is perfect for vegetarians.

Q: Can I freeze leftovers?

A: Yes, wrap tightly and freeze for up to 2 months. Reheat in the oven.