If you’re looking for a twist on cornbread, this Cheesy Zucchini Cornbread Casserole recipe is it. It’s soft, cheesy, and packed with zucchini.
For more ideas on what to serve with this, check out our other recipes.
Cornbread is not the most thrilling side dish. If I’m somewhere and cornbread is an option for a side, I don’t pick it. It’s just not that interesting.
But when I make cornbread, that’s an entirely different story. This Cheesy Zucchini Cornbread Casserole is so good that I would order it all the time. But since it’s my recipe, I can just make it all the time.
And Pete would be happy if I did too. He’s obsessed with this cornbread recipe as well.
It tastes like a crustless quiche (in that it’s soft and a little eggy) and has the flavoring of cornbread without the dryness or crumble that’s associated with it. And then there’s cheese inside and on top. What’s not to like?
If you bought extra corn muffin mix to make this recipe, we have a bunch of other Budget-Friendly Corn Muffin Mix recipes you can try.
Cheesy Zucchini Cornbread Casserole Recipe
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Cheesy Zucchini Cornbread Casserole Ingredients:
- 1 large zucchini (about a half pound)
- 1/2 teaspoon salt
- 1/4 medium onion
- 4 oz. cheddar cheese
- 1 box (8 oz.) corn muffin mix
- 1 egg
- 1/3 cup milk
How To Make Cheesy Zucchini Cornbread Casserole:
Grate your zucchini straight into a colander.
Sprinkle the salt on top and let the zucchini sit at least 30 minutes. The salt will drain out moisture from the zucchini. If you don’t do this, the zucchini’s moisture will make the cornbread casserole too soggy.
Squeeze out any excess moisture from the zucchini.
Side note: You want to let the zucchini sit for at least 30 minutes. If you have time, grate the zucchini the night before, let it sit for 30 minutes, and squeeze out the moisture. Put it in a ziptop bag and let it sit overnight in the fridge. Before baking the cornbread casserole, squeeze the zucchini. It’ll remove so much more water this way and your cornbread will be so much better for it.
Pre-heat an oven to 400 F.
Dice half an onion.
Shred the cheddar cheese.
Add the zucchini, onion, 2/3 of the cheddar cheese, corn muffin mix, egg, and milk to a bowl. Stir until everything is combined and the corn muffin mix is completely incorporated. You don’t want to overmix.
Pour into an 8-x 8-inch pan.
Top with the remaining cheddar cheese.
Bake for 25 to 30 minutes until the cornbread casserole is cooked through, the outside starts to brown, and the cheese on the sides starts browning. The cheese in the center will still be light.
Let the cornbread cool in the pan for 30 minutes. During that time, the cheese in the center will brown.
Remove it from the pan and cut it into 16 slices.
Cheesy Zucchini Cornbread Casserole: Frequently Asked Questions
You absolutely should salt the zucchini before adding it into the cornbread casserole mixture. Salting it will pull out some of its moisture. That way, when you cook it, it will be firmer, assuring that your cornbread casserole will hold firm.
You should salt zucchini in almost any recipe. If you have sliced zucchini, lay it on paper towels and salt it. After 30 minutes, pat each slice dry with paper towels. Then, grill or cook as usual.
We never suggest using packaged shredded cheese in recipes where you want the cheese to melt. Packaged shredded cheese has preservatives that prevent it from melting in the bag. That’s good … except when you use it in a recipe where you want the cheese to melt. Then, it’s not so good.
Blocks of cheese don’t have those same preservatives. So, in recipes where you want the cheese to melt, take the time to shred the cheese yourself. It only takes a minute if you have a good cheese grater, and makes so much of a difference in your recipes.
Store any leftovers in an airtight container in the fridge. It will last up to a week that way.
If you’re not planning on eating it within that timeframe, you can wrap the slices in foil, then put them in a freezer-safe container. It’ll stay fresh for about three months that way. Just be sure to defrost the cornbread casserole before serving.
You can serve Cheesy Zucchini Cornbread Casserole hot or cold. It’s good either way. If you do want to reheat it, we do it in the air fryer for two minutes at 370 F, just until it’s warmed through.
What To Serve With Cheesy Zucchini Cornbread Casserole:
Honestly, this Cheesy Zucchini Cornbread Casserole goes with anything. You can serve it on the side of barbecue, fish, pasta … or just eat it alone as a grab and go breakfast.
Our favorite recipes to serve this with are:
- Slow Cooker Beer Pulled Pork
- Salsa Pouch Chicken
- Grilled Shrimp Kabobs (pictured above)
- Shish Kabobs Made In The Oven
More Zucchini Recipes:
If you bought too much zucchini and are wondering what to do with the leftovers, you’re in luck. We have a bunch of really delicious zucchini recipes you can try.
More Cornbread Recipes:
If you’re hungry for cornbread now, but zucchini isn’t your thing, try our Grilled Jalapeño Cheddar Cornbread. It’s fun to make because everything is grilled (the jalapeño, the cornbread itself is cooked on the grill, and each slice is grilled) and it’s topped with a spicy hot honey.
Cheesy Zucchini Cornbread Casserole
If you’re looking for a twist on cornbread, this Cheesy Zucchini Cornbread Casserole recipe is it. It’s soft, cheesy, and packed with zucchini.
Ingredients
- 1 large zucchini (about a half pound)
- 1/2 teaspoon salt
- 1/4 medium onion
- 4 oz. cheddar cheese
- 1 box (8 oz.) corn muffin mix
- 1 egg
- 1/3 cup milk
Instructions
- Grate your zucchini straight into a colander. Sprinkle the salt on top and let the zucchini sit at least 30 minutes. The salt will drain out moisture from the zucchini. If you don't do this, the zucchini's moisture will make the cornbread casserole too soggy. Squeeze out any excess moisture from the zucchini.
- Pre-heat an oven to 400 F.
- Dice half an onion.
- Shred the cheddar cheese.
- Add the zucchini, onion, 2/3 of the cheddar cheese, corn muffin mix, egg, and milk to a bowl. Stir until everything is combined and the corn muffin mix is completely incorporated. You don't want to overmix.
- Pour into an 8-x 8-inch pan.
- Top with the remaining cheddar cheese.
- Bake for 25 to 30 minutes until the cornbread casserole is cooked through, the outside starts to brown, and the cheese on the sides starts browning.
- Let the cornbread cool in the pan for 30 minutes before slicing.
Notes
If you have time, grate the zucchini the night before, let it sit for 30 minutes, and squeeze out the moisture. Put it in a ziptop bag and let it sit overnight in the fridge. Before baking the cornbread casserole, squeeze the zucchini. It'll remove so much more water this way and your cornbread will be so much better for it.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 66Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 21mgSodium 144mgCarbohydrates 5gFiber 0gSugar 3gProtein 3g
Have you tried this Cheesy Zucchini Cornbread Casserole recipe yet? Let us know in the comments.
Katelyn
Monday 12th of September 2022
This is the perfect side for soup. I can't wait to try it!
Jeana
Monday 12th of September 2022
I don’t own a kitchen scale so can you tell me about how many cups of zucchini equals 1/2 pound?
drugstore diva lisa
Monday 12th of September 2022
It's about one large zucchini. But, honestly, you don't need a kitchen scale to weight it. Just use the scale at the store when you're buying zucchini =]
Patricia
Friday 29th of July 2022
A really great side, for sure! This is definitely not your "plain old" cornbread on the side dish! Love it with the added zucchini!