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

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.

• Zucchini Bread
• Sausage Stuffed Zucchini Boats
• Grilled Vegetables In Foil Packets (pictured above)

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.

Have you tried this Cheesy Zucchini Cornbread Casserole recipe yet? Let us know in the comments.