Zucchini Cornbread Casserole

Zucchini Cornbread Casserole
Zucchini Cornbread Casserole

Zucchini Cornbread Casserole: A Savory Slice of Comfort

  Savor the delightful union of garden-fresh zucchini and the warm, comforting embrace of cornbread with this Zucchini Cornbread Casserole. This dish brings together the earthy flavors of zucchini, the sweet touch of cornbread, and a medley of savory ingredients to create a casserole that’s as wholesome as it is delicious. Whether it’s a cozy family dinner or a potluck contribution, this recipe promises a satisfying slice of comfort for all. Let’s dive into the heart of this savory delight.


For the Casserole:

  • 4 cups of zucchini, thinly sliced
  • 1 cup of cornbread mix
  • 1/2 cup of all-purpose flour
  • 1/2 cup of grated cheddar cheese
  • 2 large eggs, beaten
  • 1/2 cup of milk
  • 1/4 cup of unsalted butter, melted
  • 1/4 cup of diced onion
  • 1/4 cup of diced red bell pepper
  • 1/4 cup of diced green bell pepper
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste
  • Cooking spray or butter for greasing

For Topping (Optional):

  • 1/2 cup of grated cheddar cheese
  • 1/4 cup of cornbread mix


Prepare the Casserole:

  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray or butter.
  2. In a large mixing bowl, combine the thinly sliced zucchini, diced onion, diced red bell pepper, and diced green bell pepper.
  3. Sprinkle salt over the vegetables and let them sit for 10-15 minutes. Afterward, use a clean kitchen towel or paper towels to squeeze out excess moisture from the zucchini.
  4. In another bowl, mix the cornbread mix, all-purpose flour, grated cheddar cheese, and garlic powder.
  5. In a separate bowl, whisk together the beaten eggs, milk, and melted unsalted butter.
  6. Combine the wet ingredients with the dry ingredients and mix until just combined.
  7. Fold in the prepared zucchini and pepper mixture.

Assemble and Bake: 8. Pour the zucchini and cornbread mixture into the greased baking dish, spreading it out evenly.

Optional Topping: 9. If desired, sprinkle 1/2 cup of grated cheddar cheese and 1/4 cup of cornbread mix over the top for an extra layer of flavor and texture.

  1. Bake in the preheated oven for about 45-50 minutes or until the casserole is set, the top is golden brown, and a toothpick inserted into the center comes out clean.

Serve and Enjoy: 11. Allow the Zucchini Cornbread Casserole to cool slightly before serving. Cut it into squares, and savor the delicious blend of zucchini and cornbread flavors.

Cook’s Notes:

  • You can customize this casserole by adding diced jalapeños or a pinch of cayenne pepper for a touch of heat.
  • Feel free to use your favorite cheese blend instead of cheddar for a unique flavor profile.
  • Serve this casserole as a side dish or pair it with a simple green salad for a light and satisfying meal.
  • Leftovers can be refrigerated and reheated for another delightful meal.

Zucchini Cornbread Casserole is a savory slice of comfort that transforms garden-fresh zucchini into a delectable dish. The combination of zucchini and cornbread mix creates a medley of flavors and textures that’s bound to please your palate. Enjoy the simplicity and warmth of this delicious casserole!

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