Zucchini Cornbread Casserole: The Perfect Summer Side Dish 😋🌽

When summer gardens start overflowing with zucchini and squash, it can feel like a challenge to find new, exciting ways to use them all. If you’re facing a zucchini overload, this Zucchini Cornbread Casserole is exactly what you need. Cheesy, savory, and packed with fresh garden veggies, it’s a comforting twist on classic cornbread that just might become your go-to summer side dish.

Perfect for family dinners, potlucks, or when you simply want something hearty and flavorful, this casserole is guaranteed to impress. And the best part? It’s easy to make and comes together with simple ingredients.

Why You’ll Love This Recipe

• Loaded with veggies – A full 3½ cups of zucchini make this a filling, wholesome dish.

• Sweet + savory balance – Corn adds a subtle sweetness that complements the cheesy, savory cornbread base.

• Customizable – Easily swap in summer squash or mix both for variety.

• Feeds a crowd – With 8–10 servings, it’s perfect for gatherings or meal prep.

Ingredients You’ll Need

• 3 ½ cups shredded zucchini, well-drained

• 1 white onion, diced

• 16 oz shredded cheddar cheese, divided

• 1 cup frozen corn, thawed

• 1 jalapeño, diced (remove seeds for less heat)

• 2 large eggs

• 1 tsp garlic powder

• 1 tsp cumin

• 1 tsp salt

• ½ tsp black pepper

• 1 (8.5 oz) box corn muffin mix (such as Jiffy)

How to Make Zucchini Cornbread Casserole

🔪 Prep Time: 15 minutes
🔥 Cook Time: 50–55 minutes
👨‍👩‍👧‍👦 Servings: 8–10

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or line with parchment paper.

Step 2: Drain the Zucchini

After shredding the zucchini, place it in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible to prevent the casserole from becoming soggy.

Step 3: Mix the Base

In a large mixing bowl, combine the drained zucchini, diced onion, half of the shredded cheddar cheese, corn, jalapeño, eggs, garlic powder, cumin, salt, and pepper. Stir until evenly mixed.

Step 4: Add Cornbread Mix

Slowly stir in the corn muffin mix until the batter is well combined.

Step 5: Bake

Transfer the mixture into your prepared baking dish. Sprinkle the remaining cheddar cheese evenly over the top.

Step 6: Cook

Bake for 50–55 minutes, or until golden brown and set in the center. A toothpick inserted into the middle should come out clean.

Step 7: Serve Warm

Allow the casserole to cool slightly before slicing. This dish is best enjoyed warm, fresh from the oven.

🌿 Make It Your Own!

This casserole is versatile and can be adapted to your taste:

• Swap cheddar for Monterey Jack or pepper jack for extra flavor.

• Add cooked bacon or crumbled sausage for a heartier version.

• Stir in fresh herbs like cilantro, basil, or parsley for added freshness.

🥡 Storage Tips

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: Freeze baked casserole (whole or sliced) for up to 2 months. Thaw overnight and reheat in the oven or microwave.

💭 Final Thoughts

If you’re looking for a creative, comforting way to use your garden-fresh zucchini, this Zucchini Cornbread Casseroleis the answer. With gooey cheese, a touch of spice, and the sweetness of corn, it’s everything you love about summer in one dish.

Serve it at your next family meal, holiday spread, or backyard barbecue—you’ll be surprised how quickly it disappears!

💬 Have you tried this recipe? Let me know your twist on it in the comments below!