Name: Pour the mixture into the prepared baking dish, spreading it evenly Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 medium zucchinis, grated; 1 cup corn (fresh, frozen, or canned); 1 cup shredded cheddar cheese; 1 cup cornmeal; 1 cup milk; 3 large eggs; 1/4 cup melted butter; 1 teaspoon baking powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Chopped fresh parsley

Jump to Recipe·5 from 15 reviews

Zucchini Cornbread Casserole is the kind of colorful, irresistible comfort food you whip up when you’re craving something wholesome, hearty, and genuinely crowd-pleasing. Each bite delivers that summer-fresh flavor from the zucchini and corn, bolstered with golden cheddar and the classic cornbread texture you love. The best part? You simply pour the mixture into the prepared baking dish, spreading it evenly, and let your oven transform it into something golden and delicious. This is a recipe you’ll want to revisit all season (and every season) long!

Pour the mixture into the prepared baking dish, spreading it evenly Recipe - Recipe Image

Ingredients You’ll Need

This zucchini cornbread casserole calls for straightforward, everyday ingredients, but each one plays a crucial role. Get ready for just the right balance of creamy, savory, and golden crumbly goodness.

Zucchini: Grated fresh zucchini keeps the casserole ultra-moist and adds a sneaky serving of veggies.
Corn: Whether you use fresh, frozen, or canned, sweet corn lends color, texture, and a pop of sweetness.
Shredded Cheddar Cheese: For a gooey, savory finish, sharp cheddar is unbeatable here!
Cornmeal: This gives the casserole structure and lends that signature cornbread flavor.
Milk: Adds creaminess & keeps the crumb tender—whole or 2% is best.
Large Eggs: These bind everything together for reliable slices after baking.
Melted Butter: Buttery richness deepens the flavor throughout.
Baking Powder: For the perfect rise and tender crumb.
Salt: Essential to enhance all the other flavors—don’t skip it!
Black Pepper: Adds just enough warmth without overpowering.
Garlic Powder: Brings a mellow, savory undertone to the dish.
Onion Powder: For subtle extra savoriness that blends right in.
Chopped Fresh Parsley (Optional): A sprinkle of green makes for an inviting finishing touch.

How to Make Pour the mixture into the prepared baking dish, spreading it evenly

Step 1: Prep Your Oven and Baking Dish

Start by cranking your oven up to 350°F (175°C) and giving your 9×13-inch baking dish a good greasing. This not only prevents sticking but ensures every slice of casserole comes out cleanly, with all those delicious crispy edges intact!

Step 2: Prepare the Zucchini

Grate your zucchinis directly onto a clean towel, sprinkle them with a little salt, and let them chill for about 10 minutes. This gives them time to release moisture, which you’ll wring out with the towel afterward—a key step for a casserole that’s tender, not watery.

Step 3: Mix Up the Base

In a big mixing bowl, grab your squeezed zucchini and combine it with the corn, shredded cheddar, cornmeal, milk, eggs, melted butter, baking powder, salt, pepper, garlic powder, and onion powder. Stir until everything looks evenly mixed, with no dry pockets left behind.

Step 4: Pour the mixture into the prepared baking dish, spreading it evenly

Now comes the magical moment—pour the mixture into the prepared baking dish, spreading it evenly from corner to corner. This ensures you get an even bake and every slice is wonderfully golden on top. Don’t rush this part; smoothing out the top just a little guarantees picture-perfect results.

Step 5: Bake to Golden Perfection

Slide your dish into the oven and let it bake for 30-35 minutes. You’ll know it’s ready when the top is beautifully golden and a toothpick poked into the center comes out clean. If your house starts smelling warm and irresistible, you’re on the right track!

Step 6: Rest, Garnish, and Serve

Once your casserole emerges from the oven, let it cool for a few minutes to set. This makes slicing easier and keeps that crumb delightfully tender. Finish with a generous sprinkle of fresh parsley if you like extra color and freshness.

How to Serve Pour the mixture into the prepared baking dish, spreading it evenly

Garnishes

For the prettiest presentation and an extra fresh bite, garnish with a shower of chopped parsley or even thinly sliced green onions. The hint of green pops perfectly against the golden, cheesy surface—just another reason to pour the mixture into the prepared baking dish, spreading it evenly for that flawless look you see in photos.

Side Dishes

This casserole is a natural alongside BBQ mains, roasted chicken, or a big green salad. Think juicy grilled meats, baked beans, or even a bright tomato salad for a summer picnic feast. The cornbread base soaks up sauces beautifully, making every meal feel special.

Creative Ways to Present

Cut your casserole into neat squares, triangles, or even little rounds using a cookie cutter for an appetizer tray. Or, dollop with a spoonful of tangy sour cream or zippy salsa. No matter how you serve, guests will appreciate that you poured the mixture into the prepared baking dish, spreading it evenly for a picture-perfect result.

Make Ahead and Storage

Storing Leftovers

Leftover zucchini cornbread casserole keeps well for up to three days in the refrigerator. Simply cover the baking dish with foil or place slices in an airtight container. The moisture from the zucchini and cheese keeps the casserole tender, even after a day or two!

Freezing

If you want to save some for another time, go ahead and freeze portions tightly wrapped in plastic and foil, or in freezer-safe containers. Thaw overnight in the fridge before reheating. The flavor and texture will be practically as good as fresh, especially if you poured the mixture into the prepared baking dish, spreading it evenly from the start.

Reheating

Pop your leftovers in a 350°F oven, covered loosely with foil, for about 15 minutes or until heated through. For single servings, a minute or two in the microwave works as well—just keep an eye out so it doesn’t get too rubbery. Reheating brings back that soft, just-baked comfort!

FAQs

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash works beautifully in this recipe and delivers a similarly tender texture and mild, sweet flavor. Just prepare it the same way, squeezing out any excess moisture before you pour the mixture into the prepared baking dish, spreading it evenly.

Is it possible to make this casserole gluten-free?

Yes, simply double-check that your cornmeal and baking powder are certified gluten-free. Everything else in the recipe is naturally gluten-free, so no other swaps needed.

Can I add meat or other vegetables?

Definitely! Try mixing in cooked, crumbled sausage or bacon for extra savoriness, or add diced bell peppers or jalapeños for a kiss of heat and color. Just keep in mind to pour the mixture into the prepared baking dish, spreading it evenly with any additions so every bite is balanced.

What can I do if I don’t have cheddar cheese?

No cheddar? Use a melty cheese like Monterey Jack, Colby, or even pepper jack if you like spice. The cheese helps bind the casserole and adds classic comfort, so don’t skip it—just reach for what you have.

Why is squeezing the zucchini important?

Zucchini is full of water, and if you don’t squeeze it out, your casserole could turn soggy. The salting and squeezing step is the secret to that fluffy, hearty crumb you get when you pour the mixture into the prepared baking dish, spreading it evenly.

Final Thoughts

This zucchini cornbread casserole is one of those effortless, happy recipes that brings people together at your table. Don’t hesitate to try it for your next potluck, family dinner, or brunch—just remember to pour the mixture into the prepared baking dish, spreading it evenly, and savor every cheesy, golden bite!