When you need a cozy, crowd-pleasing side that’s bursting with summertime flavor and takes barely any effort, look no further than this Deliciously Easy Zucchini Cornbread Casserole. Tender zucchini, sweet corn, and melty cheddar cheese are tucked into cornbread batter and baked to golden, savory perfection. This casserole pairs beautifully with just about any meal, and whether you’re feeding a busy weeknight family or bringing it to a potluck, everyone will want the recipe.
Ingredients You’ll Need
You might be surprised how just a handful of simple ingredients can create such an irresistibly moist, cheesy, and flavorful casserole. Each component brings something special—texture, richness, color, or that classic cornbread appeal—but together, they make this dish shine.
- Zucchini (1 cup, grated & squeezed dry): Adds moisture and subtle earthiness while sneaking in nutritious veggies.
- Cornbread mix (1 box, 8.5 oz): The classic base that gives the casserole a delicious, fluffy structure in minutes.
- Sour cream (1/2 cup): Infuses extra creaminess, tenderness, and just a hint of tang.
- Milk (1/3 cup): Helps create the perfect pourable batter and light crumb.
- Eggs (2 large): Binds everything together for a set, sliceable casserole.
- Corn kernels (1 cup): Adds juicy pops of sweetness and classic cornbread flavor; use whatever you have on hand.
- Cheddar cheese (1/2 cup, shredded): Melts throughout for that crave-worthy, gooey bite in every forkful.
- Green onions (1/4 cup, chopped): Adds a mild oniony zing and a pretty pop of color.
- Garlic powder (1/2 teaspoon): Lends savory depth that rounds out the flavors.
- Salt (1/2 teaspoon): Balances and enhances every other flavor.
- Black pepper (1/4 teaspoon): Adds just a hint of warmth and subtle heat.
- Melted butter (1 tablespoon, for greasing): Guarantees nothing sticks and adds a little buttery flavor to the edges.
How to Make Deliciously Easy Zucchini Cornbread Casserole
Step 1: Prep Your Pan and Oven
Get things started by preheating your oven to 375°F (190°C). Grab an 8×8-inch baking dish and brush it generously with melted butter. This step not only prevents any sticking, but also infuses the casserole edges with irresistible, golden buttery flavor.
Step 2: Whisk the Wet Ingredients
In a large mixing bowl, combine the sour cream, milk, and eggs. Give them a good whisk until the mixture is smooth, creamy, and fully blended. These ingredients will make sure your cornbread stays super moist and fluffy instead of dry.
Step 3: Stir in the Cornbread Mix
Add the cornbread mix to your wet ingredients and stir with a spatula or wooden spoon just until everything is combined. No overmixing needed here—a few lumps are just fine for tender results.
Step 4: Fold In the Veggies and Cheese
Now for the fun part: fold in your squeezed-dry zucchini, corn kernels, shredded cheddar, chopped green onions, garlic powder, salt, and black pepper. Mix everything together until all the tasty add-ins are evenly distributed. The batter will look thick and colorful—exactly what you want!
Step 5: Bake to Golden Perfection
Pour the mixture into your prepared dish and use a spatula to smooth the top. Pop it in the oven and bake for 35 to 40 minutes. When the casserole is beautifully golden and a toothpick poked in the center comes out clean, you know it’s ready. Let it cool for 5 to 10 minutes before slicing—this helps it set so every piece comes out picture-perfect.
How to Serve Deliciously Easy Zucchini Cornbread Casserole
Garnishes
Add an extra layer of flavor and a burst of freshness by sprinkling chopped fresh herbs like parsley, cilantro, or chives over the top just before serving. For a little zing, try a dollop of sour cream or a drizzle of hot sauce on individual slices.
Side Dishes
This casserole goes well with just about anything! Pair it with a hearty chili, grilled or roasted meats, or a fresh green salad. It’s also a fantastic partner for summer BBQs and potlucks, holding its own on a buffet table alongside other favorites.
Creative Ways to Present
Try cutting the Deliciously Easy Zucchini Cornbread Casserole into bite-sized squares for a fun party appetizer, or serve alongside a bowl of soup for a comforting lunch. You can even use slices as the base for breakfast with a fried egg on top—the options are endless.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Deliciously Easy Zucchini Cornbread Casserole tightly covered in the refrigerator. It stays moist and delicious for up to 3 days—just slice off what you need and warm it up when hunger strikes.
Freezing
This casserole is surprisingly freezer-friendly! Once cooled, wrap individual slices in plastic wrap and store in a freezer-safe container. They’ll keep well for up to 2 months, making future mealtime a breeze.
Reheating
To reheat, simply pop a slice or two in the microwave until hot, or warm larger portions in a 325°F oven until heated through. This keeps the casserole’s moist texture and ensures the cheesy bits get perfectly melty again.
FAQs
Can I make Deliciously Easy Zucchini Cornbread Casserole gluten-free?
Absolutely! Simply swap the boxed cornbread mix for your favorite gluten-free cornbread mix. Be sure to check the baking time, as some mixes may bake a little faster or slower.
What if I don’t have fresh zucchini?
No worries at all! You can use frozen, thawed, and squeezed-dry zucchini or even try summer squash as an alternative. Just be sure to remove excess moisture for the best texture.
Can I add protein to this casserole?
Definitely! For extra heartiness, fold in cooked crumbled bacon, diced ham, or even sautéed spicy sausage along with the veggies and cheese. It makes Deliciously Easy Zucchini Cornbread Casserole a meal on its own.
Can I double the recipe for a crowd?
Of course! Simply bake the doubled ingredients in a 9×13-inch pan and add a few extra minutes of baking time. It’s the perfect feed-a-crowd side.
What can I use instead of cheddar cheese?
Feel free to experiment—Monterey Jack, pepper jack, or a Mexican blend are all delicious. Each brings its own character and melt to the Deliciously Easy Zucchini Cornbread Casserole.
Final Thoughts
No matter the season or the occasion, you’ll be so glad to have this Deliciously Easy Zucchini Cornbread Casserole up your sleeve. With its unbeatable combination of flavors and no-fuss prep, it’s one of those recipes you’ll find yourself making again and again. Give it a try—you might just discover your new favorite side dish!
Print
Deliciously Easy Zucchini Cornbread Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6–8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in this scrumptious Zucchini Cornbread Casserole, a simple yet flavorful dish that combines the freshness of zucchini with the comforting taste of cornbread. Perfect as a side or a standalone treat!
Ingredients
Zucchini Mixture:
- 1 cup grated zucchini, squeezed dry
Cornbread Batter:
- 1 box (8.5 oz) cornbread mix (such as Jiffy)
- 1/2 cup sour cream
- 1/3 cup milk
- 2 large eggs
Additional Ingredients:
- 1 cup corn kernels (fresh, frozen, or canned and drained)
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon melted butter (for greasing)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease an 8×8-inch baking dish with melted butter.
- Mix the batter: In a large bowl, whisk sour cream, milk, and eggs. Stir in cornbread mix. Add zucchini, corn, cheese, green onions, garlic powder, salt, and pepper. Mix well.
- Bake: Pour the batter into the dish and bake for 35–40 minutes until golden and a toothpick comes out clean.
- Serve: Cool for 5–10 minutes before slicing and serving.
Notes
- Enhance with jalapeños or bacon
- Pair with chili or grilled meats
- Reheat leftovers in oven or microwave
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
