Cornbread Zucchini Casserole brings savory comfort to the table, blending moist zucchini with cheesy cornbread in one satisfying, golden-baked dish. It’s hearty, nostalgic, and irresistibly good.
Perfect for potlucks or weeknight dinners, this easy casserole doubles as a side or vegetarian main, with layers of flavor and texture in every bite.
Key Ingredients That Make Cornbread Zucchini Casserole Shine
- Zucchini – The heart of this dish, zucchini adds moisture, texture, and subtle earthiness that perfectly balances the cornbread base.
- Jiffy Cornbread Mix – This pantry staple brings sweet corn flavor and tender crumb, anchoring the casserole in classic Southern comfort.
- Cheddar Cheese – Melted into the mix and sprinkled on top, sharp cheddar gives the casserole a rich, gooey bite and golden crust.
- Eggs – Essential for binding, eggs create a light yet cohesive structure that holds the casserole together beautifully.
- Yellow Onion – Sautéed until soft, onion adds savory depth and aromatic lift to the zucchini and cornmeal base.
- Montreal Steak Seasoning – A bold flavor boost that seasons the casserole with peppery, garlicky flair, giving it a savory edge.
How to Make Cornbread Zucchini Casserole
Start by prepping your zucchini—grated and salted to draw out moisture—then squeezed dry for the perfect texture.
Mix it into a bowl with Jiffy cornbread mix, diced onion, eggs, seasoning, and most of the cheddar cheese. Pour it all into a greased baking dish and top with the rest of the cheese.
Bake until the casserole is golden and set in the center. Once cooled slightly, slice into squares and serve warm.
Tips & Variations for Cornbread Zucchini Casserole
For best results, thoroughly drain the zucchini—too much moisture will make the casserole soggy instead of fluffy. Use a clean kitchen towel or several layers of paper towel to press it dry.
Swap the cheddar with Monterey Jack for a creamier melt or try pepper jack for a spicy twist. Add chopped cooked bacon or ham if you’re looking to boost the protein content. For extra veggies, toss in some corn kernels or finely diced red bell pepper.
This dish also works well as a make-ahead option—assemble it the night before, cover, and refrigerate until ready to bake.
Storing and Reheating: Making the Most of Leftovers
Once cooled, store leftover Cornbread Zucchini Casserole in an airtight container in the fridge for up to 4 days.
To reheat, place individual portions in the microwave until warmed through or pop the casserole back in a 300°F oven, covered with foil, for about 15 minutes.
This dish also freezes beautifully—wrap tightly in foil and plastic wrap, then freeze for up to 2 months. Thaw overnight in the fridge before reheating in the oven for best texture and flavor.
Zucchini Cornbread Casserole
Ingredients
- 2 cups shredded cheddar cheese divided
- 1 teaspoon Montreal Steak Seasoning
- ½ cup yellow onion finely diced
- 2 large eggs
- 8 oz package Jiffy Cornbread Mix
- 3 cups shredded zucchini
- ½ teaspoon salt
Instructions
- Grate the zucchini and transfer it to a colander. Evenly sprinkle with salt and allow it to sit and drain for 30 minutes. Afterward, press the zucchini to expel excess moisture.
- Preheat the oven to 350°F and coat a 7×10-inch baking dish with non-stick spray.
- Lay the zucchini on paper towels and squeeze again to remove remaining water.
- In a large bowl, combine the cornbread mix, zucchini, diced onion, eggs, Montreal Steak Seasoning, and 1½ cups of the shredded cheddar cheese. Stir thoroughly to incorporate.
- Transfer the mixture into the prepared dish and smooth the top. Sprinkle the remaining cheese evenly over the surface.
- Bake, uncovered, for 30 to 40 minutes, or until a toothpick inserted in the center emerges clean.
- Let rest for 10 minutes before slicing and serving.
