Name: Zucchini Cornbread Casserole
Prep time: 15 min
Cook time: PT-485557H43M26S
Total time: PT-485557H43M26S
Cuisine: American
Ingredients: 2 cups grated zucchini (about 2 medium zucchinis); 1 box (8.5 oz) cornbread mix (like Jiffy); 1/2 cup sour cream; 1/4 cup milk; 1/4 cup butter, melted; 1 cup shredded cheddar cheese (optional); 1/4 cup chopped green onions (optional); 1/2 tsp garlic powder; 1/2 tsp salt (or to taste); 1/4 tsp black pepper; 1 large egg

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This Zucchini Cornbread Casserole is a delightful way to combine the fresh, mild flavor of zucchini with the comforting texture of cornbread. It’s moist, slightly savory, and perfect as a side dish or even a light main. I love how easy it is to prepare and how it sneaks some veggies into a classic favorite.

Ingredients

2 cups grated zucchini (about 2 medium zucchinis)

1 box (8.5 oz) cornbread mix (like Jiffy)

1/2 cup sour cream

1/4 cup milk

1/4 cup butter, melted

1 cup shredded cheddar cheese (optional, for extra richness)

1/4 cup chopped green onions (optional)

1/2 tsp garlic powder

1/2 tsp salt (or to taste)

1/4 tsp black pepper

1 large egg

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease or spray a 9x9-inch baking dish with cooking spray.

Grate the zucchini and place it in a clean kitchen towel or paper towels. I squeeze out as much moisture as possible to keep the casserole from becoming too watery.

In a large bowl, whisk together the egg, milk, sour cream, melted butter, and cornbread mix. Add the grated zucchini, garlic powder, salt, and pepper, stirring until everything is fully combined. If I’m using cheese and green onions, I fold them in gently at this point.

Pour the batter into the prepared baking dish and spread it evenly.

Bake for 30–35 minutes, until the top turns golden brown and a toothpick inserted in the center comes out clean.

Let the casserole cool for a few minutes before cutting into squares. I usually serve it warm for the best flavor and texture.

Servings and timing

This recipe makes about 6 to 8 servings. Preparation takes around 15 minutes, with baking time about 30 to 35 minutes, so it’s ready in under an hour.

Variations

Add some heat by mixing in diced jalapeños. I like this when I want a spicy kick.

Fresh herbs like thyme or basil add a fragrant boost to the flavor.

For extra texture and color, I sometimes add corn kernels or diced bell peppers into the mix.

Storage/reheating

I store any leftovers covered in the fridge for up to 3 days. To reheat, I warm individual servings in the microwave for about 30–45 seconds or place the casserole in a preheated 350°F oven for 10–15 minutes until heated through. This keeps the texture moist without drying it out.

FAQs

Can I use frozen zucchini for this casserole?

Yes, but make sure to thaw it completely and squeeze out as much moisture as possible before adding it to the batter. This helps prevent excess water in the casserole.

Can I make this casserole gluten-free?

If you use a gluten-free cornbread mix, this recipe can easily be gluten-free. Just check the labels to ensure all ingredients comply.

Is it okay to skip the cheese?

Absolutely! The cheese adds richness, but the casserole is still delicious without it, especially if you prefer a lighter dish.

Can I prepare this casserole ahead of time?

Yes, you can mix the ingredients and refrigerate the batter for a few hours before baking. Just give it a good stir before pouring it into the dish and baking.

How do I know when the casserole is done?

The top should be golden brown, and a toothpick inserted in the center should come out clean or with just a few moist crumbs attached.

Conclusion

This Zucchini Cornbread Casserole is one of those recipes I keep coming back to because it’s simple, versatile, and tasty. I love how it blends comfort food with fresh veggies, making it a crowd-pleaser any time of year. Whether I’m serving it as a side or enjoying it on its own, it’s always satisfying and easy to make.

Recipe:

Zucchini Cornbread Casserole

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Author: Cheryl
Total Time: 45-50 minutes
Yield: 6 to 8 servings
Diet: Vegetarian

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Description

A moist and savory zucchini cornbread casserole combining fresh grated zucchini with classic cornbread mix, enhanced with optional cheddar cheese and green onions for extra flavor. Perfect as a side dish or light main.

Instructions

Preheat oven to 350°F (175°C). Grease or spray a 9x9-inch baking dish.
Grate zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels.
In a large bowl, whisk together egg, milk, sour cream, melted butter, and cornbread mix.
Add grated zucchini, garlic powder, salt, and pepper; stir until combined.
Fold in cheddar cheese and green onions if using.
Pour batter into prepared baking dish and spread evenly.
Bake for 30–35 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
Let cool a few minutes before cutting into squares. Serve warm.