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Cheesy Zucchini Cornbread Casserole Recipe

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.

Two pieces of cornbread with the words "Cheesy Zucchini Cornbread Casserole" digitally written on top.

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?

A box of corn muffin mix on a counter with the words "Budget-Friendly Corn Muffin Mix Recipes" digitally written on top.

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:

How To Make Cheesy Zucchini Cornbread Casserole:

Zucchini being grated in a colander.

Grate your zucchini straight into a colander.

Salt in a measuring spoon being sprinkled over salt.

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.

Chopped onion on a cutting board.

Dice half an onion.

Cheese grated on a cutting board.

Shred the cheddar cheese.

A bowl filled with corn muffin mix, cheese, zucchini, egg, and onion.

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.

Uncooked Cheesy Zucchini Cornbread Casserole in a pan.

Pour into an 8-x 8-inch pan.

Cheddar cheese on top of uncooked Cheesy Zucchini Cornbread Casserole in a pan.

Top with the remaining cheddar cheese.

Baked Cheesy Zucchini Cornbread Casserole.

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.

Slices of Cheesy Zucchini Cornbread Casserole.

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.

Two slices of Cheesy Zucchini Cornbread Casserole.

Cheesy Zucchini Cornbread Casserole: Frequently Asked Questions

Should you salt zucchini?

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.

Can you use packaged shredded cheese in this recipe?

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.

How can you store leftover Cheesy Zucchini Cornbread Casserole?

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.

Should you serve Cheesy Zucchini Cornbread Casserole hot or cold?

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.

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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:

If you're grilling, be sure to add a healthy side with these Foil-Packet Grilled Vegetables from www.drugstoredivas.net.

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.

Grilled Jalapeno Cheddar Cornbread.

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.

Yield: 16 Slices

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.

Prep Time 5 minutes
Cook Time 25 minutes
Additional Time 30 minutes
Total Time 1 hour

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

  1. 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.
  2. Pre-heat an oven to 400 F.
  3. Dice half an onion.
  4. Shred the cheddar cheese.
  5. 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.
  6. Pour into an 8-x 8-inch pan.
  7. Top with the remaining cheddar cheese.
  8. 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.
  9. 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

16

Serving Size

1

Amount 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.

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!

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