Let’s be honest: sometimes, zucchini can be… a lot. When your garden is overflowing or you find a giant one at the store, it’s easy to run out of ideas. But what if we told you there’s a recipe that not only uses up that zucchini but transforms it into the most delicious, comforting, and universally loved side dish you’ll make all year?
Enter the Zucchini Cornbread Casserole.
This isn’t just cornbread with a few green specks. This is a savory, moist, and incredibly flavorful bake where tender zucchini melds seamlessly with the sweet, crumbly goodness of cornbread, all topped with a golden, cheesy crust. It’s the perfect harmony of garden freshness and down-home comfort, and it’s the ultimate way to make even the pickiest eater ask for seconds of their vegetables.
Get ready to meet your new go-to recipe for potlucks, weeknight dinners, and holiday feasts.
Why This Casserole Will Be Your New Kitchen Staple
Before we gather our ingredients, let’s talk about what makes this dish so special:
Sneaky & Nutritious: The zucchini adds incredible moisture and a nutritional boost without a strong “vegetable” flavor, making it a parent’s best friend.
The Perfect Texture Marriage: You get the soft, almost creamy texture of the zucchini nestled within the slightly sweet, crumbly cornbread in every single bite.
Versatility Champion: Serve it as a side with BBQ, chili, or roasted chicken. It’s even substantial enough to be a vegetarian main course!
Clears Out the Fridge: This recipe is wonderfully forgiving and a fantastic way to use up a surplus of summer zucchini.
Gathering Your Ingredients: Garden Fresh & Pantry Simple
This recipe uses simple ingredients to create something truly extraordinary.
The Casserole Base:
3 cups grated zucchini (about 2 medium zucchinis)
1 teaspoon salt, for sweating
1 medium yellow onion, finely diced
1 cup buttermilk*
2 large eggs
½ cup (1 stick) unsalted butter, melted
1 cup shredded sharp cheddar cheese, divided
The Cornbread Topping:
1 box (8.5 oz) Jiffy corn muffin mix (or 1 cup of your favorite dry cornbread mix)
½ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon black pepper
Optional add-ins: ½ cup corn kernels (canned, frozen, or fresh), 1 tbsp fresh chopped thyme or chives
*No buttermilk? Make your own by adding 1 tablespoon of white vinegar or lemon juice to a cup of milk. Let it sit for 5 minutes until it curdles slightly.
Your Step-by-Step Guide to Casserole Perfection
Follow these simple steps for a casserole that’s moist, flavorful, and never soggy.
Step 1: Prep the Zucchini (The Most Important Step!)
Preheat your oven to 375°F (175°C). Grease a 9×9 inch or 2-quart baking dish.
Grate the zucchini using a box grater. Place it in a colander over the sink or a bowl and toss it with 1 teaspoon of salt. Let it sit for 10-15 minutes. This draws out the excess water that would make your casserole soggy.
After it sits, use your hands or a clean kitchen towel to squeeze the zucchini aggressively until no more water comes out. This is the secret to a perfect, non-watery casserole!
Step 2: Create the Flavorful Filling
In a large skillet over medium heat, sauté the diced onion in a tablespoon of the melted butter until soft and translucent, about 5 minutes.
In a large mixing bowl, combine the squeezed-dry zucchini, sautéed onions, buttermilk, eggs, and the remaining melted butter. Stir until well combined.
Stir in ½ cup of the shredded cheddar cheese.
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