Zucchini Cornbread Casserole
This zucchini cornbread casserole is moist, savory, and comforting, blending tender zucchini with fluffy cornbread and a touch of cheese. It’s a perfect side dish for summer meals, potlucks, or weeknight dinners, and a great way to use up fresh zucchini.
Ingredients:
2 medium zucchini, grated
1 box (8.5 ounces) cornbread mix
2 large eggs
1/3 cup milk
1/4 cup melted butter
1 small onion, finely chopped
1 cup shredded cheddar cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
Optional: 1/2 teaspoon dried thyme or Italian seasoning
Instructions:
Preheat the oven to 375°F (190°C). Lightly grease an 8×8-inch or similar baking dish.
Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels. This helps prevent the casserole from becoming watery.
In a large bowl, whisk together the cornbread mix, eggs, milk, and melted butter until just combined.
Stir in the grated zucchini, chopped onion, shredded cheddar cheese, salt, black pepper, garlic powder, and any optional seasoning. Mix gently until evenly incorporated.
Pour the mixture into the prepared baking dish and spread it evenly.
Bake uncovered for 35 to 40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Remove from the oven and let rest for 10 minutes before slicing and serving.
Serving Suggestions:
Serve alongside grilled chicken, pork chops, or barbecue.
Pair with a fresh green salad for a light meal.
Enjoy warm with a pat of butter on top.
Tips for Best Results:
Use sharp cheddar for the most flavor.
Add diced jalapeños for a spicy kick.
Leftovers reheat well and make a great next-day side dish.
Soft, flavorful, and easy to make, this zucchini cornbread casserole is a comforting dish that quickly becomes a family favorite.