A piece of zucchini cornbread casserole on a spatula over a pan of cheesy casserole

Zucchini Cornbread Casserole

This Zucchini Cornbread Casserole is a Southern-inspired side of fresh zucchini, sweet corn & creamy cheese with a hint of heat from the jalapeno.  A perfect compliment to grilled chicken, steaks or ribs

I make this recipe quite a few times each Summer when zucchini is in abundance.  And I still I find myself wanting this as a side in the chilly months because it’s a cheese-topped cornbread casserole that happens to be filled with delicious zucchini and corn.  Yum-O

I’ve shredded 4 cups of zucchini, chopped 1 medium onion, beaten 2 large eggs.  After a short nap, I then shredded a 16 ounce block of cheddar, seeded & diced one jalapeno and measured out 1 teaspoon each of kosher salt, onion powder and garlic powder and 1/2 teaspoon of black pepper.  I’m also using an 8.5 ounce of package of cornbread mix & one cup of corn

Sheesh.  That was a mouthful.  Well… it will be

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Add all of the ingredients except the corn muffin mix and cheese in a large bowl and combine well

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Now let’s incorporate the package of muffin mix and the shredded cheese reserving some of the cheese for the topping

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Place mixture in a 2 quart casserole that has been sprayed with non stick cooking spray

Top with the reserved cheese and put the casserole into an oven that has been preheated to 350 degrees F

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Bake for 40 – 45 minutes or until the cheese is nicely browned and bubbly and a knife comes out clean when inserted in the center

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I’d like to suggest that you double this recipe.  I only make that recommendation based on my family  They can clear this pan out in a matter of minutes 🙂

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Try it for yourself and see how much your crowd loves it!

We love to serve this with our Barbecue Spareribs or Beer Can Chicken

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Enjoy!

Simply Sundays! ~ Zucchini Cornbread Casserole

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Ingredients

4 cups shredded zucchini

1 medium chopped onion

2 large eggs, beaten

16 ounce block of cheddar, shredded

1 cup of corn

1 jalapeno, seeded & diced

1 teaspoon kosher salt

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon of black pepper

8.5 ounce of package of corn muffin mix

Directions

Preheat oven to 350 degrees F

Shred 4 cups of zucchini, chop 1 medium onion, beat 2 large eggs, shred a 16 ounce block of cheddar & seed & mince 1 jalapeno; Measure out 1 teaspoon each of kosher salt, onion powder and garlic powder and 1/2 teaspoon of black pepper and an 8.5 ounce of package of corn muffin mix

Add all of the ingredients except the corn muffin mix and cheese in a large bowl and combine well

Incorporate the package of muffin mix & half the cheese, reserve the other half of the cheese for the topping

Place ingredients in a 2 quart casserole that has been sprayed with non stick cooking spray

Top with the remaining cheese and put the casserole into preheated oven; bake for 40-45 minutes when a knife comes out clean the the cheese is bubbly

Tools used to make this recipe

Pyrex Prepware 1-Quart Measuring Cup, Clear with Red Measurements

Simply Bamboo 20 X 14 Valencia Bamboo Cutting Board w/ Juice Groove

Pyrex Prepware 2-1/2-Quart Glass Mixing Bowl

KitchenAid Silicone Scraper Spatula, Tangerine

Pyrex Simply Store 11-Cup Rectangular Bakeware Dish

OXO Good Grips Fish Turner

© Simply Sundays 2016
All rights reserved

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8 thoughts on “Zucchini Cornbread Casserole

    1. The cornbread soaks up any excess zucchini liquid and just makes it moist & delicious! So, no, I don’t salt and drain it but if you like a drier version of the casserole, go for it! 😉

    1. Good catch! I made the correction, TY! It’s definitely closer to 40 minutes. Just make sure to check the casserole for doneness as oven temps vary.

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