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Zucchini Cornbread Casserole
If you’re looking for a dish that brings comfort, nutrition, and a touch of Southern charm to your table, this Zucchini Cornbread Casserole is exactly what you need. It’s the perfect combination of moist cornbread, tender zucchini, and savory cheese, baked together into a golden, flavorful casserole. Whether served as a side dish or a light main course, this recipe celebrates simple ingredients that transform into something truly special. It’s ideal for family dinners, potlucks, or cozy weeknights when you crave something warm and satisfying.
About This Recipe
This Zucchini Cornbread Casserole is a homestyle twist on classic cornbread, made more flavorful and moist with the addition of fresh zucchini and creamy cheese. It’s lightly sweet, perfectly soft on the inside, and slightly crisp on the edges — just the right texture for a hearty, rustic side dish. The recipe is simple to prepare, budget-friendly, and a wonderful way to use up extra zucchini during the summer season. You can enjoy it alongside roasted meats, grilled chicken, soups, or simply as a vegetarian meal on its own.
Ingredients
For the Casserole:
• 2 medium zucchini, grated and drained
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 tablespoons sugar (optional, for a hint of sweetness)
• 3 large eggs
• ¾ cup milk or buttermilk
• ½ cup unsalted butter, melted and slightly cooled
• 1 cup shredded cheddar cheese (plus more for topping)
• ½ cup sour cream or Greek yogurt
• 1 small onion, finely chopped
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
Instructions
Step 1: Prepare the Zucchini
Start by washing and grating the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much excess water as possible. This step ensures that your casserole doesn’t turn out soggy, helping it bake evenly with the perfect texture.
Step 2: Preheat the Oven
Preheat your oven to 375°F (190°C) and lightly grease a 9x9-inch baking dish or casserole pan with butter or non-stick cooking spray. You can also line it with parchment paper for easy removal.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, sugar, garlic powder, and black pepper. This dry base gives the casserole its classic cornbread flavor and fluffy structure.
Step 4: Combine the Wet Ingredients
In another bowl, beat the eggs lightly, then add milk, melted butter, and sour cream. Whisk until smooth and well combined. The sour cream adds extra moisture and a slight tang that complements the sweetness of the cornbread and the mild flavor of zucchini.
Step 5: Combine Everything
Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in the grated zucchini, chopped onion, and shredded cheddar cheese. Do not overmix — a few lumps are fine. The batter should be thick but pourable.
Step 6: Bake the Casserole
Pour the batter into the prepared baking dish and spread it evenly. Sprinkle a small handful of cheddar cheese over the top for a golden, cheesy crust. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 7: Cool and Serve
Allow the casserole to cool for about 10 minutes before slicing. This helps it set properly and makes it easier to cut into neat portions. Serve warm as a side dish or a standalone meal.
Flavor Variations
One of the best things about this Zucchini Cornbread Casserole is how versatile it is. You can adjust it to match your taste or the ingredients you have on hand. Try adding a handful of corn kernels for a sweet pop of texture, or diced jalapeños if you prefer a spicy kick. Swap cheddar for Monterey Jack or pepper jack for a creamier flavor. For a heartier version, add cooked bacon bits or crumbled sausage to make it a complete one-dish meal.
Why You’ll Love This Recipe
There’s so much to love about this casserole. It’s easy to prepare, requires simple pantry staples, and delivers incredible flavor in every bite. The zucchini adds natural moisture, ensuring the cornbread stays soft and fluffy without being dense. The cheese brings a savory richness that balances the light sweetness of the cornmeal. Whether served for brunch, lunch, or dinner, this dish is pure comfort on a plate.
Serving Suggestions
This Zucchini Cornbread Casserole pairs beautifully with a variety of dishes. Serve it alongside barbecue chicken, grilled steak, or roasted turkey for a classic comfort meal. It’s also fantastic with soups like chili, tomato bisque, or creamy potato soup. For a vegetarian spread, pair it with a simple salad or roasted vegetables. You can even serve it at holiday gatherings as a lighter, modern twist on traditional cornbread stuffing.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm slices in the oven at 350°F (175°C) for about 10 minutes, or microwave for 30 seconds until heated through. This casserole also freezes well — wrap it tightly in foil or place portions in freezer-safe bags for up to 2 months. To reheat from frozen, thaw overnight in the fridge and bake until warm.
Nutrition Facts (Per Serving)
Calories: 310 kcal
Protein: 10 g
Carbohydrates: 28 g
Fat: 18 g
Fiber: 2 g
Sodium: 420 mg
Sugar: 3 g
Helpful Tips
• Be sure to squeeze the zucchini well to remove moisture.
• For a lighter texture, use buttermilk instead of regular milk.
• Add a pinch of smoked paprika or cayenne pepper for extra depth.
• Avoid overmixing to keep the casserole soft and fluffy.
• Let it rest after baking for the best slicing results.
Final Thoughts
This Zucchini Cornbread Casserole is the ultimate blend of home-cooked comfort and garden-fresh flavor. It’s warm, cheesy, and satisfying — the kind of dish that brings people together at the table. Whether you’re serving it at a family gathering or enjoying it as a quick weeknight meal, its moist texture and delicious taste are sure to make it a new favorite. Once you try it, you’ll never look at cornbread the same way again!