This Zucchini Cornbread Casserole is a moist, savory dish that combines the sweetness of cornbread with tender zucchini and a touch of cheesy goodness. It’s the perfect side for family dinners, barbecues, or potlucks—simple, hearty, and full of flavor.
Ingredients
- 2 cups shredded zucchini (squeezed to remove excess moisture)
- 1 box (8.5 oz) cornbread mix (such as Jiffy)
- 1/2 cup shredded cheddar cheese
- 1/2 cup milk
- 2 eggs
- 1/4 cup melted butter
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
Preheat your oven to 180°C (350°F) and grease a baking dish.
Grate the zucchini and squeeze out as much excess moisture as possible using a clean towel or paper towels. This step is important to prevent the casserole from becoming too wet.
In a large bowl, combine the cornbread mix, milk, eggs, and melted butter. Stir until just combined.
Add the shredded zucchini and cheddar cheese to the mixture. Stir gently to evenly distribute the ingredients.
Season with garlic powder, salt, and black pepper. Mix again.
Pour the batter into the prepared baking dish and spread it evenly.
Bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Let the casserole cool slightly before slicing and serving.
Serving Suggestions
Serve warm as a side dish with grilled meats, chili, or roasted vegetables. It also pairs well with soups and stews.
This casserole is soft, slightly sweet, and savory with a tender texture—an easy and delicious way to enjoy zucchini.
