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Zucchini Cornbread Casserole
I’m a firm believer in birthday parties being special no matter what age you are. However, I had a particularly special birthday this year. I reconnected with a childhood friend that only recently returned to town and we got to chatting about our memories back then. I mentioned that I’ve been trying to hunt down a recipe that I tried at one of her parties but always struggled with recreating and she graciously volunteered to figure it out for me. That labor of love resulted in me being able to finally cook the Zucchini Cornbread Casserole I remembered from my childhood, just in time for my birthday celebration.
My previous attempts were a bit too dry or a bit too sweet, but this recipe is the perfect blend of savory and filling—you’ll find yourself searching for the mild flavor of zucchini and cheddar cheese whenever you bite into a piece of this fluffy cornbread. Soft and buttery, I can guarantee that anyone that tries it will instantly fall in love. It’s perfect as a side dish, but my eldest daughter will gladly eat it as the main course. I can’t exactly blame her! It’s very satisfying to let that bite of cornbread crumble in your mouth and impart its subtly sweet and impeccably savory flavors onto your tastebuds.
As a bonus, this Zucchini Cornbread Casserole is also easy to prepare—you just need to mix the ingredients together, pour it into a casserole dish, and then sit back and let the oven do the work. If you want to pretty it up, you can also add yellow squash and red bell pepper for an additional pop of color and depth of flavor. Tasting is believing—try making it yourself!
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Zucchini Cornbread Casserole
Hearty, filling, and easy to prepare, this Zucchini Cornbread Casserole offers a tasty alternative to plain cornbread for everyone to enjoy.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: Serves 8
- Category: Sides & Sauces
Ingredients
- 4 cups shredded zucchini
- 1 onion, chopped
- 2 large eggs, beaten
- 1 (8.5 ounce) package dry corn muffin mix
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 ounces Cheddar cheese, shredded
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
- In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt, and pepper. Stir in 4 ounces of the cheese. Spread this mixture into greased 2-quart casserole dish; top with remaining 4 ounces of cheese.
- Bake in a preheated oven for 60 minutes.
Whether you’ve grown summer squash before, or you’ve only thought about trying it, you’re bound to learn something from our Summer Squash Gardening Guide. Summer squash is fairly easy to grow, requiring little more than the usual water, maintenance and pest and disease vigilance, but we can help you navigate everything from starting seeds, planting, transplanting, and dealing with pesky issues like powdery mildew, should it come up. Check out our Summer Squash Gardening Guide.
Have you tried this recipe? It’s so easy and will warm you up when cooked on a cool or chilly evening. Please tell us how it turned out for you.
