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Zucchini Cornbread Casserole

A slice of zucchini cornbread casserole on a white plate, showing its golden crust and moist interior filled with shredded zucchini and cornmeal.
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Zucchini Cornbread Casserole is a cheesy, veggie-packed summer bake that combines moist cornbread with fresh zucchini, sweet corn, and sharp cheddar for a flavorful and easy one-pan dish.

Ingredients

Scale
  • 3½ cups zucchini, shredded and drained
  • 1 box (8.5 oz) corn muffin mix
  • 2 large eggs
  • ½ cup milk
  • 1 cup sweet corn (fresh, frozen, or canned & drained)
  • 1 small jalapeño, finely diced (optional)
  • 1½ cups shredded cheddar cheese, divided
  • Salt & black pepper to taste

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, whisk together eggs and milk.
  3. Add corn muffin mix and stir until just combined.
  4. Fold in shredded zucchini, corn, jalapeño, and 1 cup of cheddar cheese.
  5. Season with salt and pepper to taste.
  6. Pour the mixture into a greased 8×8-inch baking dish.
  7. Sprinkle the remaining ½ cup of cheese on top.
  8. Bake for 45–50 minutes or until golden brown and set in the center.
  9. Let rest for 10 minutes before serving.

Notes

  • Drain zucchini well to avoid a soggy casserole.
  • Use pepper jack for extra spice or mozzarella for milder flavor.
  • Swap zucchini with summer squash for variety.
  • Can be made ahead and refrigerated before baking.

Nutrition

Find it online: https://recipeeasily.com/zucchini-cornbread-casserole-recipe/