Cornbread Zucchini Casserole
This Cornbread Zucchini Casserole is the ultimate comfort food side dish that comes together in under an hour with tender shredded zucchini, sharp cheddar and pepper jack cheese, all baked into a savory cornbread base with a kick of jalapeño and Everything but the Bagel seasoning.
This hearty casserole is incredibly versatile and perfect for weeknight dinners, holiday gatherings, or potlucks when you need a crowd-pleasing side. Serve it alongside grilled meats, as a vegetarian main dish, or as a standout side at your next barbecue.
What is cornbread zucchini casserole?
This savory casserole is a delicious hybrid between cornbread and a vegetable side dish, featuring shredded zucchini mixed with a corn muffin base, plenty of cheese, and a hint of heat from jalapeño. The casserole is finished with a golden, cheesy topping and served with a squeeze of fresh lime and a drizzle of hot honey.
It’s the perfect balance of flavors – savory, cheesy, slightly spicy, and sweet all in one comforting bite.
Why you’ll love this casserole
- The combination of neutral-flavored zucchini and cornbread makes this the ideal way to use up summer garden zucchini.
- It looks beautiful on any dinner table with minimal effort.
- Serve it as a side dish, vegetarian main, or even a breakfast casserole.
Ingredients needed
- Zucchini: Fresh zucchini is the star of this dish. Look for medium-sized zucchini and shred them using a box grater or food processor. Squeezing out excess moisture is key to preventing a watery casserole.
- Onion: A medium yellow or white onion adds savory depth and sweetness when baked. Chop it finely so it blends seamlessly into the casserole.
- Eggs: Large eggs act as the binder, helping the casserole hold together and giving it a custard-like texture.
- Sharp cheddar cheese: This bold, tangy cheese provides the primary cheesy flavor. Reserve half for the topping so you get that golden, bubbly crust.
- Pepper jack cheese: Adds creamy texture and a subtle spicy kick that complements the jalapeño perfectly.
- Corn: Use canned corn (drained) or fresh corn cut from the cob. It adds pops of sweetness and texture throughout the casserole.
- Jalapeño: Seeded and diced for a mild heat that enhances all the other flavors without being overwhelming.
- Everything but the Bagel Seasoning: This savory blend of sesame seeds, garlic, onion, and salt adds incredible depth and a bakery-style flavor.
- Corn muffin mix: The boxed mix makes this recipe incredibly easy while delivering that classic sweet cornbread flavor.
- Fresh lime and hot honey: These finishing touches brighten the dish with acidity and add a sweet-spicy contrast that takes it over the top.
How do you make this zucchini casserole?
Prepare the zucchini:
- Shred the zucchini using a box grater or food processor with the shredding attachment.
- Transfer the shredded zucchini to a clean kitchen towel or several layers of paper towels.
- Gather the corners and twist tightly to squeeze out the excess moisture. Wring it out over the sink until the liquid stops dripping.
PRO TIP: Removing moisture from the zucchini is crucial for a firm, sliceable casserole rather than a mushy one. You want it damp but not soaking wet.
Preheat and prep the dish:
- Position a rack in the center of your oven and preheat to 350°F.
- Lightly coat a 9×13-inch baking dish with nonstick cooking spray or butter.
- Set the prepared dish aside while you mix the casserole ingredients.
Combine the vegetables and seasonings:
- In a large mixing bowl, combine the squeezed zucchini, chopped onion, beaten eggs, corn, diced jalapeño, and Everything but the Bagel Seasoning.
- Toss everything together until the vegetables are evenly coated with the seasonings.
- Make sure there are no clumps of onion or jalapeño – you want them distributed throughout.
PRO TIP: Taste the mixture at this stage (before adding the raw corn muffin mix) to adjust seasoning if needed. The corn muffin mix will add sweetness, but you can add more salt or seasoning now.
Mix the cheese and cornbread base:
- Combine both cheeses in a separate bowl, then divide the mixture in half.
- Add the corn muffin mix and half of the cheese mixture to the vegetable bowl.
- Stir with a spatula until everything is thoroughly combined and no dry streaks of corn muffin mix remain.
- The mixture should be thick and slightly sticky.
PRO TIP: Don’t overmix once you add the corn muffin mix – stir just until combined to keep the casserole light and tender.
Bake the casserole:
- Transfer the mixture to your prepared baking dish, spreading it into an even layer with a spatula.
- Place the dish in the preheated oven and bake uncovered for 40-45 minutes.
- Check for doneness by inserting a knife into the center – it should come out clean with no raw batter.
- The edges should be golden brown and it should pull away slightly from the sides of the dish.
PRO TIP: Every oven varies, so start checking at the 40-minute mark. If the top is browning too quickly, tent loosely with foil.
Add the cheesy topping:
- Remove the casserole from the oven and sprinkle the reserved cheese evenly over the top.
- Return to the oven for an additional 5-8 minutes, just until the cheese is completely melted and bubbly.
- Watch carefully to prevent burning – you want a golden, gooey topping, not a crispy, browned one.
- Do not use the broiler for this step.
PRO TIP: Letting the cheese melt gently ensures a creamy, stretchy topping rather than a greasy, separated one.
Rest and finish:
- Remove the casserole from the oven and let it rest on a wire rack for at least 10 minutes.
- This resting period allows the casserole to set up, making it easier to slice and serve.
- Just before serving, squeeze fresh lime juice over the top for brightness.
- Drizzle with hot honey, using as much or as little as you like for that sweet-spicy finish.
PRO TIP: The casserole will continue to set as it rests. For clean slices, let it rest a full 15 minutes before cutting.
Serve:
- Slice the casserole into squares and serve warm.
- Pass extra hot honey and lime wedges at the table for guests to add more if desired.
- Enjoy alongside roasted meats, grilled chicken, or as a hearty vegetarian main.
PRO TIP: This casserole is delicious warm or at room temperature, making it perfect for potlucks and buffets.
Serving
Serve this comforting side dish alongside Grilled BBQ Chicken,Traeger Ribeye Steak, or Honey Sriracha Salmon.
It’s also fantastic as a vegetarian main dish with a side of roasted vegetables or a Summer Avocado Pasta Salad.
Perfect for Sunday dinners, holiday feasts, or summer cookouts!
Sandy’s tips and substitutions:
- Choose the right zucchini: Look for medium zucchini with firm, glossy skin. Avoid oversized zucchini, which can be watery and have tough seeds.
- Squeeze, but don’t overdo it: Remove enough moisture to prevent sogginess, but leave a little in the zucchini to keep the casserole moist and tender.
- Make ahead: Assemble the casserole (without the topping) up to 24 hours in advance and refrigerate. Add the topping just before baking, and you may need to add 5-10 minutes to the bake time.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or the whole casserole in a 350°F oven until warmed through.
Variations:
- Cheese variations: Try Monterey Jack, Colby, or a Mexican cheese blend in place of pepper jack for a milder flavor. Smoked Gouda adds wonderful depth.
- Make it gluten-free: Use a gluten-free corn muffin mix and check that your seasoning blend is gluten-free.
- Add protein: Stir in 1 cup of cooked, crumbled bacon, sausage, or shredded chicken for a heartier main dish.
- Add more vegetables: Stir in diced bell peppers, mushrooms, or roasted corn for extra color and texture.
- Swap the spice: Use diced poblano pepper instead of jalapeño for a milder, smoky flavor, or add chipotle powder for smoky heat.
- Add a crunchy topping: Sprinkle with crushed tortilla chips or panko breadcrumbs mixed with melted butter before the final bake for extra texture.
For more comforting side dishes, try my Buttermilk Cornbread Recipe, No Roux Mac and Cheese, or Cheesy Green Beans.
More zucchini recipes you may want to try:
Get the Recipe:
Cornbread Zucchini Casserole
Ingredients
- 4 cups shredded zucchini
- 1 medium onion, chopped
- 2 large eggs, beaten
- 12 oz sharp cheddar cheese, shredded and divided
- 4 oz pepper jack cheese, shredded and divided
- 1 cup corn, drained (or fresh corn)
- 1 jalapeño, seeded and diced
- 1 Tbsp Everything but the Bagel Seasoning
- 1 8.5 oz corn muffin mix
- Fresh lime, for serving
- Hot honey, for drizzling
Equipment
Instructions
- Shred the zucchini and wring out excess moisture in a clean kitchen towel – you want it damp but not dripping.
- Preheat the oven to 350°F and coat a 9×13-inch baking dish with nonstick spray.
- In a large bowl, toss together the zucchini, onion, eggs, corn, jalapeño, and Everything but the Bagel Seasoning until well combined.
- Combine both cheeses in a separate bowl, then set half aside for the topping. Add the corn muffin mix and remaining cheese to the vegetable mixture and stir until just combined.
- Transfer the mixture to the prepared dish and spread into an even layer. Bake uncovered for 40-45 minutes, or until a knife inserted in the center comes out clean.
- Sprinkle the reserved cheese over the top and return to the oven for 5-8 minutes, until melted and bubbly (do not broil).
- Let the casserole rest for 10 minutes before serving. Finish with a squeeze of fresh lime and a drizzle of hot honey.
Notes
Sandy’s tips:
- Squeeze, but don’t overdo it: Remove enough moisture to prevent sogginess, but leave a little in the zucchini to keep the casserole moist and tender.
- Make ahead: Assemble the casserole (without the topping) up to 24 hours in advance and refrigerate. Add the topping just before baking, and you may need to add 5-10 minutes to the bake time.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or the whole casserole in a 350°F oven until warmed through.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
