You know what? After a long day, nothing beats a warm, cheesy bake that wraps you up like a cozy blanket. It’s the kind of comfort food that whispers, “Relax—you’ve earned this.”
If you’ve ever found yourself with more zucchini than you know what to do with, then here’s a winner: a Cheesy Zucchini Cornbread Casserole that turns humble summer squash into a crowd-pleasing side. Buckle up—this one’s a keeper.
Why You’ll Love It
Picture this: golden cornbread with a crackling top, soft and fluffy inside, bursting with sweet corn and tender zucchini ribbons. Then there’s the cheese—molten, gooey, and begging for more. It’s like every bite gives you a high-five.
This casserole works on so many levels. Need a side that plays well with chili on a chilly night? Check. Want something that travels easily to potlucks or tailgates? Absolutely. Trying to sneak veggies into picky eaters’ diets? Nailed it.
And here’s a secret: it’s totally adaptable. Swap in dairy-free cheese if you’re steering clear of lactose, or go gluten-free with a specialty flour blend. Feeling bold? Add a hit of spice. Seriously, you can make it yours.
Timing and Servings
From fridge to fork, you’re looking at about 50 minutes total: 15 minutes to prep, around 30 minutes to bake, plus a short rest so it sets up nicely. A single 9×9-inch dish yields six to eight hearty servings—perfect for a family dinner or a small gathering.
Want to stretch it for a crowd? Use a 9×13 pan and double everything. The extra surface area won’t change the bake time by much—just keep an eye on that golden top.
Ingredients
- 2 cups grated zucchini (about 2 medium, squeezed dry)
- 1 cup medium-grind cornmeal
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup granulated sugar
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar)
- 2 large eggs
- ¼ cup melted butter (or avocado oil)
- 1 cup shredded cheddar cheese
- ½ cup corn kernels (fresh, canned, or frozen)
- ¼ cup chopped green onions
Directions
- Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish with butter or a quick spray of nonstick oil—this helps the edges crisp into little golden ladders.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, pepper, and sugar until you see a uniform pale mix.
- In a separate bowl, beat the buttermilk, eggs, and melted butter until smooth. If you’ve ever made pancake batter, you’re halfway there.
- Pour the wet mix into the dry ingredients. Stir gently—stop when you see a few lumps. Overmixing can lead to dense cornbread, and nobody wants that.
- Fold in the zucchini, corn kernels, cheese, and green onions with a silicone spatula or a wooden spoon. Make sure every corner of the batter has some veggie and cheese love.
- Scrape everything into your prepared dish and smooth the surface. If you’re feeling extra cheesy, sprinkle a bit more on top for that irresistible bubbly finish.
- Bake for 25–30 minutes. You’ll know it’s done when the top is golden-brown and a toothpick inserted in the center comes out mostly clean (a few crumbs are fine).
- Let the casserole rest for about 5 minutes. This pause lets it set so you can slice neat squares that hold their shape—no messy plate drama here.
Variations
- Spicy kick: Stir in 1–2 chopped jalapeños or a pinch of cayenne.
- Cheese swap: Try pepper jack, Monterey Jack, or a smoky gouda.
- Gluten-free: Use a 1:1 gluten-free flour blend or almond flour (note: texture will be a bit denser).
- Vegan: Replace eggs with flax “eggs” (1 tablespoon ground flax + 2.5 tablespoons water per egg), use plant-based milk and vegan cheese.
- Protein boost: Toss in cooked bacon bits, diced ham, or pulled rotisserie chicken.
Storage & Reheating Tips
Leftovers are actually even better the next day. Cool the casserole completely, then tuck it into an airtight container and refrigerate for up to 3 days. To reheat, pop squares in a 350°F (175°C) oven for 10–12 minutes or zap in the microwave for about a minute.
If you want freezer-friendly portions, slice the cooled casserole into squares, wrap each piece in plastic wrap, and stash them in a freezer bag. They’ll keep for up to 3 months. When you’re ready, thaw overnight in the fridge and reheat as above.
FAQs
Can I skip squeezing the zucchini?
You could, but all that extra water tends to make the bake soggy. A quick hand-squeeze in a clean kitchen towel does wonders.
Is self-rising flour okay?
Sure—just omit the baking powder, baking soda, and salt, since self-rising flour already has those built in. Measure carefully, though, because the balance shifts fast.
What’s the easiest way to grate zucchini?
A box grater works fine, but if you’ve got a food processor with a shredding disc, it’ll save you a few minutes and a bit of arm work.
Can I prep this ahead?
Absolutely. Mix everything up to the point of baking, cover, and chill overnight. When you’re ready, slide it into the oven straight from the fridge—just tack on a few extra minutes to the bake time.
Can I reduce the sugar?
Definitely. The sugar adds a hint of sweetness, but you can cut it to 2 tablespoons or skip it if you prefer purely savory flavors.
Conclusion
This Cheesy Zucchini Cornbread Casserole is proof that simple ingredients can turn into something memorable. It’s a go-to for busy weeknights, weekend gatherings, or whenever you need that homey, baked-good hug. Give it a try with your favorite tweaks, and don’t be surprised if it earns a permanent spot in your recipe rotation.
Cheesy Zucchini Cornbread Casserole
Ingredients
- 2 cups grated zucchini about 2 medium zucchinis
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup granulated sugar
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 1 cup shredded cheddar cheese
- 1/2 cup corn kernels fresh, canned, or frozen
- 1/4 cup chopped green onions
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9x9-inch baking dish.
- In a large bowl, mix the cornmeal, flour, baking powder, baking soda, salt, pepper, and sugar.
- In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
- Combine the wet ingredients with the dry ingredients, stirring until just combined.
- Fold in the grated zucchini, shredded cheddar cheese, corn kernels, and chopped green onions.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the casserole to cool for about 10 minutes before serving.
