Easy Zucchini Cornbread Casserole

Name: Easy Zucchini Cornbread Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 medium zucchini (grated); 1 cup sweet corn (fresh off the cob or frozen); 1 cup cornmeal; 1 cup all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 1/4 tsp black pepper; 2 large eggs; 1 cup whole milk (or almond/oat milk); 1/4 cup melted butter; 1 cup shredded sharp cheddar cheese

By Lisa

April 2, 2025

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There’s something magical about a dish that can bring together the sweetness of corn and the earthy goodness of zucchini, all baked into a comforting casserole. The aroma wafting from the oven will make your mouth water as you anticipate the first bite of this Easy Zucchini Cornbread Casserole. Imagine lifting a forkful of golden, fluffy cornbread that cradles tender zucchini and sweet corn, leaving you with a delightful explosion of flavors.

This dish is not just food it’s an experience. You’ll want to serve it at potlucks, family gatherings, or simply whenever you need to impress guests with minimal effort. There’s no better way to showcase seasonal vegetables than in this hassle-free casserole that guarantees smiles all around.

Why You'll Love This Recipe

This Easy Zucchini Cornbread Casserole is quick to prepare and perfect for busy weeknights
Its sweet and savory flavor profile will keep everyone coming back for more
The vibrant yellow hue makes it visually appealing on any dinner table
Ideal for brunches but versatile enough for lunch or dinner as well

I remember the first time I made this casserole my friends devoured it in minutes, asking for seconds before I even had my first helping.

Recipe preparation

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Zucchini: Fresh zucchini adds moisture and nutrition choose firm ones without blemishes.
Sweet Corn: Use fresh corn off the cob for sweetness or frozen corn if it’s out of season.
Cornmeal: Opt for medium ground cornmeal for a nice texture it gives that classic cornbread flavor.
Flour: All-purpose flour works best here to balance the density of the cornmeal.
Baking Powder: A must for fluffiness check expiration dates to ensure it’s effective.
Eggs: Eggs help bind everything together use large eggs for best results.
Milk: Whole milk adds richness substitute with almond or oat milk if preferred.
Cheddar Cheese: Grated sharp cheddar gives extra flavor and creaminess feel free to substitute with your favorite cheese.
Butter: Melted butter enhances flavor don’t skip this step for a rich taste.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or butter so your casserole doesn’t stick.

Prepare the Veggies: While the oven heats up, wash and grate one medium zucchini using a box grater. Squeeze out excess moisture using a clean kitchen towel or paper towels.

Mix Dry Ingredients: In a large bowl, combine cornmeal, flour, baking powder, salt, and pepper. Stir until well blended this ensures even distribution throughout your casserole.

Add Wet Ingredients and Cheese: In another bowl, whisk together milk, melted butter, and eggs until combined. Fold in grated zucchini, sweet corn, and shredded cheddar cheese into the mixture.

Combine Everything Together: Pour wet ingredients into dry ingredients gently mixing until just combined. Avoid over-mixing to keep that lovely fluffy texture we all adore in cornbread.

Bake Until Golden Brown: Transfer the mixture into your prepared baking dish and spread evenly. Bake for 30-35 minutes or until golden brown on top and a toothpick inserted comes out clean.

Serve warm from the oven with a side salad or as a stand-alone dish at brunch This casserole can be stored in an airtight container in the fridge for up to three days if there are any leftovers

This Easy Zucchini Cornbread Casserole is not only simple but also bursting with flavor that will have everyone raving about it long after the last bite has been enjoyed. Happy cooking

You Must Know

This Easy Zucchini Cornbread Casserole is a delightful way to sneak in veggies
Its sweet and savory flavors blend beautifully, making it a family favorite
Plus, the texture is moist with a crispy top, perfect for any meal or gathering

Perfecting the Cooking Process

Start by preheating your oven to 375°F. Whisk together dry ingredients first, then mix in wet ingredients for an even batter that’s fluffy and light.

Serving and storing

Add Your Touch

Feel free to swap zucchini with summer squash or even add shredded carrots for extra color and nutrition. A sprinkle of cheese can also elevate the flavor

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to four days. Reheat gently in the microwave or oven to keep it moist and delicious.

Chef's Helpful Tips

To achieve the best texture, ensure your zucchini is well-drained after grating
Avoid overmixing the batter this keeps it light and airy
For added richness, consider using buttermilk instead of regular milk

The first time I made this casserole, my kids devoured it so fast I thought they were training for a food marathon. Their delighted faces made all the effort worth it

FAQs

FAQ

Can I use frozen zucchini for this casserole?

Yes, just make sure to thaw and drain excess water before using.

How do I know when the casserole is done baking?

A toothpick inserted in the center should come out clean when fully cooked.

Is it possible to make this casserole gluten-free?

Absolutely Substitute all-purpose flour with a gluten-free blend for best results.

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