When you’re looking for a cozy, comforting dish that feels both familiar and just a little special, Cheesy Zucchini Cornbread Casserole is the answer. This recipe brings together the rustic charm of classic cornbread with tender zucchini and plenty of melted cheese, creating a casserole that’s moist, flavorful, and incredibly satisfying. It’s the kind of dish that fits right in at family dinners, potlucks, or holiday tables, yet it’s easy enough to make on an ordinary weeknight.
Zucchini adds moisture and a mild sweetness that pairs beautifully with cornbread, while cheese gives the casserole richness and depth. Baked until golden on top and soft in the center, this casserole works equally well as a side dish or a light main course. It’s also a great way to use up extra zucchini, turning simple ingredients into something warm and comforting.
Ingredients (Serves 6–8)
- 2 medium zucchini (about 400 g / 14 oz), grated
- 1 teaspoon salt (for draining zucchini)
- 120 g (1 cup) yellow cornmeal
- 125 g (1 cup) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon sugar
- 2 large eggs
- 240 ml (1 cup) buttermilk
- 80 ml (⅓ cup) vegetable oil or melted butter
- 150 g (1½ cups) shredded cheddar cheese
- 60 g (½ cup) shredded mozzarella cheese
- 1 small onion, finely chopped
Detailed Instructions
1. Prepare the Zucchini
Start by grating the zucchini using a box grater. Place the grated zucchini in a colander, sprinkle with 1 teaspoon of salt, and let it sit for 10 minutes. This step draws out excess moisture, which is important for preventing a soggy casserole.
After resting, use your hands or a clean kitchen towel to squeeze out as much liquid as possible. Set the drained zucchini aside.
2. Preheat the Oven and Prepare the Dish
Preheat your oven to 180°C (350°F). Lightly grease a 23 × 23 cm (9 × 9-inch) baking dish with oil or butter.
3. Mix the Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, black pepper, and sugar. Mixing the dry ingredients evenly ensures the casserole rises properly and bakes evenly.
4. Mix the Wet Ingredients
In a separate bowl, whisk the eggs until lightly beaten. Add the buttermilk and vegetable oil (or melted butter) and whisk until fully combined.
5. Combine the Batter
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently just until combined—do not overmix, as this can make the cornbread dense.
Fold in the drained zucchini, chopped onion, shredded cheddar cheese, and shredded mozzarella cheese. Make sure everything is evenly distributed throughout the batter.
6. Bake the Casserole
Pour the batter into the prepared baking dish and spread it evenly with a spatula.
Place the dish in the preheated oven and bake for 35–40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
7. Rest and Serve
Remove the casserole from the oven and allow it to rest for 10 minutes before slicing. This helps it set and makes serving easier.
Cut into squares and serve warm.
Serving Suggestions
Cheesy Zucchini Cornbread Casserole pairs beautifully with:
- Grilled or roasted meats
- Hearty soups or chili
- Fresh green salads
It’s also delicious on its own as a light vegetarian main dish.
Tips and Variations
- Extra cheesy: Add an additional ½ cup of cheese on top before baking.
- Herb addition: Stir in 1 tablespoon chopped fresh herbs such as parsley or chives.
- Spicy twist: Add a pinch of chili flakes or diced jalapeños.
- Storage: Store leftovers in the refrigerator for up to 3 days and reheat gently.
