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Zucchini Cornbread Casserole

Zucchini Cornbread Casserole

This Zucchini Cornbread Casserole is a cheesy, golden, and comforting side dish made with shredded zucchini, corn, cheddar, jalapeño, and corn muffin mix. It is easy to prepare, perfect for potlucks, and a delicious way to use fresh zucchini.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course casserole
Cuisine American

Ingredients
  

  • 3 ½ cups shredded zucchini well drained
  • 1 white onion diced
  • 16 ounces shredded cheddar cheese divided
  • 1 cup frozen corn thawed
  • 1 jalapeño diced, seeds removed for less spice
  • 2 eggs
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 8.5- ounce box corn muffin mix

Instructions
 

  • Preheat oven to 350°F and lightly grease an 8x8-inch baking dish.
  • In a large bowl, mix together the shredded zucchini, diced onion, half of the shredded cheddar cheese, thawed corn, diced jalapeño, eggs, garlic powder, cumin, salt, and black pepper.
  • Slowly mix in the corn muffin mix until fully combined.
  • Transfer the mixture to the prepared baking dish and spread it evenly.
  • Top with the remaining shredded cheddar cheese.
  • Bake for 50 to 55 minutes, or until the casserole is cooked through in the center and golden on top.
  • Let the casserole rest for a few minutes before serving warm.

Notes

For the best texture, squeeze as much liquid as possible from the shredded zucchini before mixing it with the other ingredients. This helps the casserole bake up golden, tender, and not watery.
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