Zucchini Cornbread Casserole
This comforting Zucchini Cornbread Casserole combines tender summer squash and sweet corn with a savory, cheesy cornbread topping, making it an easy and delicious weeknight dinner. It’s a fantastic way to use up garden fresh zucchini and please the whole family.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 medium zucchini, shredded or finely diced
- 1 cup fresh or frozen corn kernels
- 1 (8.5 ounce) package cornbread mix (like Jiffy)
- 1 cup milk
- 2 large eggs, beaten
- 1 cup shredded sharp cheddar cheese, plus more for topping
- 1/2 cup shredded Monterey Jack cheese (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the shredded or diced zucchini and corn kernels to the skillet. Cook for 5-7 minutes, stirring occasionally, until the zucchini has softened slightly and most of the moisture has evaporated. Remove from heat.
- In a large bowl, whisk together the cornbread mix, milk, and beaten eggs until just combined. Do not overmix.
- Fold the cooked zucchini and corn mixture, 1 cup of cheddar cheese, Monterey Jack cheese (if using), salt, black pepper, and red pepper flakes (if using) into the cornbread batter.
- Pour the mixture evenly into the prepared baking dish. If desired, sprinkle a little extra shredded cheddar cheese over the top.
- Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the casserole rest for 5-10 minutes before serving to allow it to set. Serve warm.
Notes
For an extra layer of flavor, try adding 1/4 cup of chopped green chiles or a sprinkle of fresh chopped cilantro before baking. This casserole is excellent served with a dollop of sour cream or a side salad.