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:

You can get the full list of ingredients with measurements in the recipe card below.

• Zucchini – You want a fresh, ripe zucchini.
• Salt – This is to pull the water out of the zucchini.
• Onion – A mild onion (like yellow or white) works best.
• Cheddar cheese -You want to use a block of cheese that you shred yourself. 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.
• Corn muffin mix – Any brand works.
• Egg – You need a large egg.
• Milk – Any type of plain milk is fine.

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.

Overmixing can result in a dry cornbread.

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 should still be light in color.

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.

More Zucchini Recipes:

If you bought too much zucchini and you’re wondering what to do with it, we have a great list of Budget-Friendly Zucchini Recipes filled with a ton of ideas, like Stuffed Zucchini, Mexican Street Corn-Style Zucchini, Zucchini Bread, and more.