This Zucchini Cornbread Casserole combines fresh zucchini, corn, and spicy jalapeños with savory cheddar cheese for a hearty, delicious side dish. It’s perfect for potlucks, barbecues, or simply as a cozy weeknight meal. The flavors meld beautifully as the shredded zucchini and sweet corn enhance the traditional cornbread mixture. Adding cheese and a touch of spice makes this casserole irresistible.
Ingredients:
- 3 1/2 cups shredded zucchini, well-drained
Zucchini adds moisture and texture, while also keeping the casserole light. Make sure to drain it well to avoid excess water. - 1 white onion, diced
Onion brings a sweet and savory flavor to balance the zucchini and corn. - 16 ounces shredded cheddar cheese, divided
Cheddar cheese adds a rich, sharp flavor that pairs perfectly with the corn and zucchini. Some of it will be mixed in, while the rest will top the casserole for a cheesy finish. - 1 cup frozen corn, thawed
Corn adds sweetness and texture to the dish, giving it that classic cornbread flavor. - 1 jalapeño, diced (remove seeds for less spice)
The jalapeño adds a bit of heat, but you can adjust it based on your spice preference by leaving the seeds in or removing them. - 2 eggs
Eggs help bind the casserole together and give it structure. - 1 teaspoon garlic powder
Garlic powder adds depth of flavor and complements the other ingredients nicely. - 1 teaspoon cumin
Cumin provides a warm, earthy flavor that elevates the dish. - 1 teaspoon salt
Enhances the flavors of all the ingredients. - ½ teaspoon black pepper
Adds a bit of spice and balances the other flavors. - 1 (8.5 oz) box corn muffin mix
This shortcut adds the perfect cornbread texture to the casserole and simplifies the recipe.
Instructions:
- Prepare the Zucchini:
- Start by shredding the zucchini. You can use a box grater or a food processor to shred the zucchini into fine strands. Once shredded, place the zucchini in a clean kitchen towel or a few layers of paper towels and squeeze out as much excess moisture as possible. This step is essential to prevent the casserole from becoming too watery.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish or baking dish with nonstick spray or butter to prevent sticking.
- Mix the Ingredients:
- In a large mixing bowl, combine the shredded zucchini, diced onion, 12 ounces of the shredded cheddar cheese (reserving the remaining 4 ounces for topping), thawed corn, and diced jalapeño. Stir everything together until evenly distributed.
- In a separate small bowl, whisk together the eggs, garlic powder, cumin, salt, and black pepper. Pour this egg mixture into the zucchini mixture and stir until well combined.
- Incorporate the Cornbread Mix:
- Add the corn muffin mix to the zucchini mixture and gently fold it in until the mix is fully incorporated. Be careful not to overmix; just stir enough to evenly combine all the ingredients.
- Transfer to the Casserole Dish:
- Pour the zucchini and cornbread mixture into the prepared casserole dish, spreading it out evenly with a spatula. Make sure it’s level for even baking.
- Add the Cheese Topping:
- Sprinkle the reserved 4 ounces of shredded cheddar cheese over the top of the casserole. This will melt into a golden, cheesy crust as the casserole bakes.
- Bake:
- Place the casserole in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the casserole is set in the center. You can test this by inserting a toothpick into the center; if it comes out clean, the casserole is done.
- Cool and Serve:
- Once baked, remove the casserole from the oven and let it cool for about 5 minutes before slicing. Serve warm, either as a side dish or a main course.
Tips for the Best Zucchini Cornbread Casserole:
- Drain the Zucchini Well: Draining the zucchini thoroughly is key to preventing the casserole from becoming too soggy. If needed, press the shredded zucchini with paper towels to remove as much moisture as possible.
- Add Protein: For a heartier dish, consider adding cooked, diced chicken or crumbled sausage to the mix.
- Cheese Substitutions: While cheddar is a great choice, feel free to use other cheeses like Monterey Jack, Colby, or even pepper jack for added spice.
- Make Ahead: You can prepare the casserole mixture ahead of time and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking directly from the refrigerator.
Variations:
- Gluten-Free Option: To make this dish gluten-free, use a gluten-free corn muffin mix.
- Spicy Option: If you enjoy heat, keep the seeds in the jalapeño or even add a chopped serrano pepper to the mix.
- Low Carb: For a lower carb option, substitute half of the corn with cauliflower rice and use a low-carb cornbread mix or omit the cornbread altogether and bake it as a crustless casserole.
Zucchini Cornbread Casserole is a unique twist on traditional cornbread that’s packed with fresh vegetables and bold flavors. It’s the perfect dish for potlucks, family dinners, or as a side for your next barbecue. Whether you serve it alongside roasted meats or enjoy it as a main dish with a side salad, this casserole is sure to be a hit with everyone. Plus, it’s easy to customize based on your preferences, making it a versatile recipe that you’ll want to make again and again.
