Zucchini Cornbread Casserole

Zucchini cornbread casserole with a crackled golden top and a moist, corn-studded interior. This cheesy cornbread zucchini bake is an easy summer casserole side that bakes until a toothpick comes out clean.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 8 servings

Course: Side Dish

Cuisine: Southern American

Calories: 290

Ingredients Equipment Method Notes

Ingredients

Zucchini Cornbread Casserole

3 cup zucchini Grated and lightly squeezed to remove some moisture but leave it slightly wet.
1 can (8.5 oz) Jiffy corn muffin mix
2 eggs Beaten.
0.5 cup sour cream
0.25 cup vegetable oil
1 cup frozen corn Thawed.
1 cup sharp cheddar cheese, shredded Divided (use 3/4 cup in the batter and top with the rest).
1 small onion Grated.
0.5 tsp salt
0.5 tsp garlic powder
0.01 Black pepper To taste.

Equipment

1 sheet pan

Method

Prep the oven and dish

Preheat oven to 350°F and grease a 9x13 baking dish so the casserole doesn’t stick.

Prep the zucchini

Lightly squeeze grated zucchini to remove some moisture but leave it slightly wet—this keeps the casserole moist.

Mix the base

Mix corn muffin mix, eggs, sour cream, and oil until combined for a thick, cohesive batter.

Fold in the fillings

Stir in zucchini, frozen corn, 3/4 cup cheddar, grated onion, salt, garlic powder, and pepper until evenly distributed.

Bake

Pour the mixture into the baking dish and top with remaining cheddar for a golden, cheesy crust.
Bake 35–40 minutes at 350°F until a toothpick comes out clean and the top is golden.

Rest and serve

Let the casserole rest 5 minutes before serving so it sets and slices cleanly.

Notes

For best texture, don’t fully drain the zucchini—squeezing just enough keeps the center moist. Refrigerate leftovers in an airtight container for up to 4 days; reheat individual portions at 350°F until warmed through. Freezing is not recommended due to the zucchini’s moisture. If you want a lighter option, use low-fat sour cream and reduced-fat cheddar.