Zucchini Cornbread Casserole
Do you have a ton of zucchini growing in your garden? I always do, and I’m constantly looking for new ways to use it all up. Well, you have to try this zucchini cornbread casserole! It’s warm, cheesy, and so comforting.
My family just loves it, and it’s a fantastic way to sneak in some extra veggies. This simple side dish is so good that everyone will be asking you for the recipe. I promise it’ll be a new favorite at your dinner table!
Why You’ll LOVE This Casserole
Let me tell you, this is going to be your new go-to side dish. It’s savory, moist, and just plain delicious!
- So Fast to Make: You can put this together with just a few simple things.
- Great for Your Garden: It’s the perfect way to use up all that summer zucchini.
- Perfectly Moist: The zucchini makes the cornbread so tender and never dry. YUM!
- Everyone Loves It: I bring this to potlucks all the time, and it’s always the first dish to disappear.
- Goes with Anything: This casserole is a great partner for chicken, pork, or beef.
Ingredients You’ll Need
You only need a few simple things to make this amazing casserole. For the exact amounts, just look at the recipe card at the bottom of the page.
- Shredded Zucchini: This is our star ingredient! It makes the casserole super moist and delicious.
- Salt: You’ll need this to help pull the extra water out of the zucchini.
- Yellow Onion: This adds a little bit of sweet, savory flavor that I just love.
- Large Eggs: You need these to help hold all the wonderful ingredients together.
- Jiffy Cornbread Mix: I always use this mix because it’s so easy and gives the perfect flavor.
- Montreal Steak Seasoning: This seasoning adds a big, bold taste that makes the casserole extra special.
- Shredded Cheddar Cheese: Because you can never go wrong with lots of yummy, melted cheese!
How to Make Zucchini Cornbread Casserole
Okay, let’s get cooking! This casserole is so easy to put together. I’ll walk you right through it, step by step.
Step 1: Prep the Zucchini
First, get your zucchini ready. Put 3 cups of shredded zucchini in a colander and sprinkle ½ teaspoon of salt over it. Let it sit for 30 minutes, then squeeze all the extra water out.
Step 2: Prepare for Baking
Next, get your oven ready by turning it on to 350°F. Make sure you spray your 7×10 or 9×9 inch baking dish really well so your casserole doesn’t stick to the pan.
Step 3: Combine the Ingredients
Now, mix all the good stuff together in a big bowl. Add the dry zucchini, ½ cup of diced yellow onion, 2 large eggs, Jiffy mix, 1 teaspoon of Montreal Steak Seasoning, and 1 ½ cups of cheese.
Step 4: Assemble the Casserole
After that, spoon the mixture into the baking dish you sprayed. Spread it out so it’s nice and even, and then sprinkle the last ½ cup of shredded cheese right on top.
Step 5: Now Bake Time!
Finally, bake your casserole without a cover for about 30-40 minutes. You’ll know it’s done when a toothpick you stick in the middle comes out clean. Let it cool for 10 minutes before you slice it up.
Tips for the Best Zucchini Cornbread Casserole
Want to make the very best casserole? Here are a few little tricks I’ve learned that will make yours turn out perfectly!
- Squeeze That Zucchini: Getting all the water out is the most important step for a great texture.
- Don’t Mix Too Much: Just stir until everything is combined to keep your cornbread nice and tender.
- Grease Your Pan: Spraying your dish well will make serving up the slices a breeze.
- Shred Your Own Cheese: It tastes so much better and melts into a gooey dream.
- Do the Toothpick Test: It’s the easiest way to make sure your casserole is cooked all the way through.
- Let It Rest: Waiting just 10 minutes before you cut it helps it hold its shape.
Variations and Substitutions
Feel like changing things up a bit? Go for it! This recipe is fun to play with. Here are some ideas you can try.
- Toss in More Veggies: Some diced bell peppers or a can of corn would taste great in this.
- Use Yellow Squash: If you have yellow squash, you can use it instead of zucchini….. You can even mix both, like I do in this creamy yellow squash and zucchini casserole.
- Try a Different Cheese: Pepper jack cheese would give it a little spicy kick, which is so good!
- Add More Flavor: A little garlic powder or black pepper can add an extra savory touch.
- Make It a Main Dish: You can add cooked ground beef or sausage to make it a full meal.
Make-Ahead and Storage Tips
I love making this casserole ahead of time, especially when life gets busy. You can put the whole thing together, cover it, and keep it in the fridge for up to a day before you bake it.
If you have any leftovers, just store them in a covered container in the fridge for up to 3 days.
I just pop a slice in the microwave to warm it up. I wouldn’t recommend freezing this one, though, as it can make the cornbread a bit dry.
Recipe FAQs
What keeps the cornbread casserole from crumbling?
The cheese and the moisture from the zucchini help everything stick together perfectly, so you get nice, clean slices.
Can I make this casserole ahead of time?
Yes, absolutely! You can put it all together and keep it in the fridge for up to 24 hours before baking.
Do I need to peel the zucchini before shredding?
Nope, there’s no need to peel it! The skin is thin and has lots of good nutrients, so I always leave it on.
What to serve with zucchini cornbread casserole?
I love serving this with grilled chicken, BBQ ribs, or a simple green salad. It’s a great side for almost anything!
Can I use a different cornbread mix?
Totally! Any 8-ounce package of cornbread mix that you like will work just fine in this recipe.
Is it possible to add corn to this casserole?
Yes, that sounds delicious! A can of drained corn would add a nice, sweet pop of flavor and texture.
Can I use frozen zucchini?
You can, but you have to be very careful. Make sure you thaw it all the way and squeeze out every last drop of water.
How do I know when the casserole is done?
You’ll know it’s ready when the top is a beautiful golden brown and a toothpick stuck in the center comes out clean.
Zucchini Cornbread Casserole
Ingredients
- 3 cups shredded zucchini
- ½ teaspoon salt
- ½ cup yellow onion diced
- 2 large eggs
- 8- ounce package Jiffy Cornbread Mix
- 1 teaspoon Montreal Steak Seasoning
- 2 cups shredded cheddar cheese divided
Instructions
- Grate and Drain: First, grate zucchini and place it in a colander. Sprinkle it with salt and let it sit for 30 minutes. Then, squeeze out all the extra water.
- Preheat Oven: Turn your oven on to 350°F. Make sure to generously spray your 7×10 or 9×9 inch baking dish so nothing sticks.
- Combine Ingredients: In a large bowl, mix together the dry zucchini, diced onion, large eggs, the Jiffy cornbread mix, Montreal steak seasoning, and shredded cheddar cheese.
- Assemble Casserole: Spoon your mixture into the pan you sprayed and spread it out evenly. Sprinkle the last ½ cup of shredded cheese on top.
- Bake to Perfection: Bake your casserole with no cover for 30-40 minutes. It's done when a toothpick you stick in the middle comes out clean.
- Cool and Serve: Let the casserole cool down for about 10 minutes before you slice it up and serve it warm. ENJOY!
Notes
- Make sure you measure the zucchini before you drain the water from it.
- Squeezing the zucchini really dry is the secret to a perfect casserole.
- Your baking time might change a little if you use a 9×9 inch pan.
- I think shredding your own cheese works best because it melts so smoothly.
- You can keep leftovers in the fridge for up to three days in a covered container.
