This Cornbread Zucchini Casserole is sure to be a hit in your household! This cheesy and comforting dish is perfect for any time of year. It is easy to make. The moist cornbread has just the right amount of crunch from the cornbread mix.
Jump to:
- What makes this recipe irresistible
- Ingredients you'll need
- Creative variations to try
- Step-by-step instructions
- Essential tools for this recipe
- Frequently asked questions (FAQ's)
- Top Tip
- How to store leftovers
- More zucchini recipes you'll love
- Tex Mex Casseroles
- Perfect pairings: what to serve with
- Cornbread Zucchini Casserole
What makes this recipe irresistible
It's a quick and easy casserole to make with summer squash when you have an abundance of zucchini in your garden. This delicious casserole is a great way to sneak some vegetables into your picky eaters.
Ingredients you'll need
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- 3 cups shredded zucchini
- salt
- yellow onion
- eggs
- Jiffy Cornbread Mix
- Montreal Steak Seasoning
- shredded cheddar cheese
Creative variations to try
- You can use a mixture of zucchini and yellow squash to change up this yummy dish. Frozen grated zucchini can also be used. Just be sure to drain and squeeze out any excess water.
- Add some diced bell peppers or a can of cream-style corn if you want more vegetables. The cream-style corn would add a touch of sweetness.
- Garlic powder and black pepper can be added to the casserole to add more flavor.
- Instead of cheddar cheese, you can use pepper jack cheese, Mexican blend cheese, or even Monterey jack cheese.
Step-by-step instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom!
- Grate zucchini and place in a colander and drain for 30 minutes. Sprinkle the zucchini with ½ teaspoon salt.
- Preheat the oven to 350 degrees. Spray pan with non-stick cooking spray.
- Squeeze excess water out of the zucchini.
- In a large bowl add the corn muffin mix, shredded zucchini, onion, eggs, seasoning, and 1 ½ cups shredded cheese, mix well. Do not overtax.
- Spoon into baking dish. Spread out evenly. Top with remaining shredded cheese.
- Bake uncovered for 30-40 minutes or until a toothpick inserted into the center comes out cleanly.
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Essential tools for this recipe
- grater
- colander
- 7x10 pan or 9x9 baking dish
- paper towels
- mixing bowl
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Frequently asked questions (FAQ's)
Yes, you can swap out the zucchini for yellow summer squash.
That's a great question! Zucchini will help keep the cornbread moist.
The cheese and zucchini helps keep the casserole from drying out and sticking together.
Top Tip
The first time I made this, I didn't squeeze enough water from the zucchini. Be sure you squeeze as much liquid as possible before adding it to the casserole.
This will help ensure your cornbread casserole has a nice texture and isn't soggy.
- Be sure to spray your casserole dish well with nonstick cooking spray, or grease it with butter or shortening so you can easily remove the casserole.
How to store leftovers
Refrigerate - Leftovers can be wrapped in plastic wrap or stored in an airtight container and refrigerated for up to 3 days.
Freezer - This casserole does not freeze well due to the cornbread mix. It dries out too much.
Reheat - Reheat leftovers in the microwave on 30-second intervals until heated through.
More zucchini recipes you'll love
- Are you looking for another delicious recipe to make with zucchini this year? Try this Zucchini Tomato Soup recipe; it's hearty, comforting, and oh-so-delicious.
- Be sure to try the yellow squash casserole, too; you can easily substitute zucchini. It's SO good!!
- Aunt Edna's Zucchini Bread is another great use of zucchini when your garden is overproducing and you need something freezer-friendly to save for later!
- This Tex Mex Chicken Zucchini is a great way to use fresh zucchini but still, enjoy a hearty meal that your entire family will enjoy.
Tex Mex Casseroles
The Chili Rellenos Casserole is bubbly with cheesy delicious, without the fuss of deep-fat frying that normally comes with this dish! Another favorite on the blog is the Chicken Taco Casserole; it's so flavorful! And last, but not least is the Taco Salad Casserole. Yep, that's right! It's super easy with all your favorite salad ingredients in casserole form.
Perfect pairings: what to serve with
- This casserole is one of my favorite side dishes with a slab of bbq'd ribs. One of my favorite combinations!
- If you are in the market for another side dish that is full of flavor, then give these 3 Ingredient Steamed Green Beans a try. Even picky eaters will eat this vegetable side dish.
- End this hearty meal with a sweet treat like this Butterscotch Pudding Dessert. It's sweet, creamy, and super easy to make!
Simple, delicious and a great way to use up squash. This one is YUMMY. I think you'll really like it. Be sure to leave a note below and let me know, ok?
Cornbread Zucchini Casserole
Ingredients
- 3 cups shredded zucchini
- ½ teaspoon salt
- ½ cup yellow onion diced
- 2 large eggs
- 8 ounce package Jiffy Cornbread Mix
- 1 teaspoon Montreal Steak Seasoning
- 2 cups shredded cheddar cheese divided
Instructions
- Grate zucchini, and place in a colander. Sprinkle the zucchini with ½ teaspoon salt. Allow to drain for 30 minutes. After 30 minutes squeeze water out of the zucchini.
- Preheat the oven to 350 degrees. Spray a 7x10 pan with non-stick cooking spray.
- Place zucchini on paper towels and squeeze to remove additional water.
- Add the Jiffy Corn Mix, shredded zucchini, onion, eggs, seasoning, and 1 ½ cups shredded cheese to a large bowl. Mix to combine.
- Spoon into the prepared casserole dish. Top with remaining shredded cheese.
- Bake uncovered in preheated oven for 30-40 minutes or until a toothpick inserted into the center comes out cleanly.
- Cool for 10 minutes. Slice and enjoy!
L says
This is a great change for cornbread. So tasty and easy to make. We love this variation of cornbread. Give it a try.
Linda says
Just had this recipe tonight. I did add an extra egg. Very good. I have a couple ideas for future meals. Bake it in a loaf pan. Cool completely. Slice and fry till crispy on the outside. Also as a one dish meal; fry up ground beef or sausage - add to mix, pour into casserole dish and bake as directed. Thanks for the inspiration.
Bowl Me Over says
You're so welcome Linda - I especially love the crispy cornbread, that sounds amazing! I have another recipe, I think you'd really love - Cowboy Cornbread Casserole. You should definitely give that one a try!
Nell says
When I make this receipe am I suppose to make the corn mix like the box says then put zucchini and others items in or just dry mix,
Bowl Me Over says
Follow the instructions in the recipe card. You won't need the other ingredients as the zucchini adds moisture, you're set!! Enjoy the Zucchini Cornbread Casserole.