Name: Zucchini Cornbread Casserole: 1 Amazing Recipe
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 cups shredded zucchini; 1/2 teaspoon salt; 1/2 cup diced yellow onion; 2 large eggs; 1 (8-ounce) package Jiffy Cornbread Mix; 1 teaspoon Montreal Steak Seasoning; 2 cups shredded cheddar cheese, divided

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Zucchini Cornbread Casserole has become my go-to recipe for using up that abundance of garden zucchini, and I bet you have some hiding in your fridge too! This easy zucchini cornbread casserole is so simple to whip up, and the aroma that fills my kitchen while it bakes is pure comfort. I remember the first time I made this homemade zucchini cornbread casserole for a potluck; people were raving about how moist and flavorful it was, asking for the recipe immediately. It’s a savory dish that’s incredibly satisfying, and I just know you’re going to love it. Let’s get cooking!

Why You’ll Love This Zucchini Cornbread Casserole

You’ll find yourself making this dish again and again. Here’s why!

Incredibly moist and tender texture
A delicious, savory zucchini cornbread casserole
Super quick prep time, perfect for busy weeknights
A budget-friendly way to use garden zucchini
A family-favorite side dish that everyone enjoys
This savory zucchini cornbread casserole is packed with flavor
It’s a fantastic way to sneak in some extra veggies
Pairs wonderfully with grilled meats or a hearty stew

Ingredients for Zucchini Cornbread Casserole

Gather these simple ingredients for a delightful zucchini cornbread casserole with cheese. I always find that using fresh ingredients makes a huge difference in the final flavor of this zucchini cornbread bake. For more information on the benefits of fresh ingredients, check out tips for a successful harvest.

3 cups shredded zucchini – make sure to measure before draining!
1/2 teaspoon salt – this helps draw out moisture from the zucchini
1/2 cup diced yellow onion – adds a subtle sweetness and depth. Learn more about the many benefits of onions.
2 large eggs – they act as a binder to hold everything together
1 (8-ounce) package Jiffy Cornbread Mix – the base for our delicious cornbread flavor
1 teaspoon Montreal Steak Seasoning – my secret for a savory kick
2 cups shredded cheddar cheese, divided – for that irresistible cheesy goodness in our zucchini cornbread casserole with cheese

How to Make Zucchini Cornbread Casserole

Ready to create this amazing zucchini cornbread casserole? It’s surprisingly easy, and the results are so rewarding. Follow these simple steps, and you’ll have a delicious side dish in no time at all.

Step 1: Start by prepping your zucchini. Grate 3 cups shredded zucchini and place it in a colander. Sprinkle it with 1/2 teaspoon salt and let it sit for about 30 minutes. This step is crucial for removing excess water, ensuring your casserole isn’t soggy. Then, give it a good squeeze with your hands or a clean kitchen towel to get out as much liquid as possible.
Step 2: While the zucchini is draining, preheat your oven to 350°F (175°C). Generously spray a 7×10 or 9×9 inch baking dish with cooking spray or butter it well. This prevents sticking and makes serving a breeze.
Step 3: In a large bowl, combine the well-drained zucchini, 1/2 cup diced yellow onion, 2 large eggs, the entire 1 (8-ounce) package Jiffy Cornbread Mix, and 1 teaspoon Montreal Steak Seasoning. Add 1.5 cups of the shredded cheddar cheese to the mix.
Step 4: Gently stir everything together until just combined. Be careful not to overmix; we want a tender texture. Spoon the mixture into your prepared baking dish. Spread it out evenly, making sure it reaches all the corners. This is where the magic starts to happen as you learn how to make zucchini cornbread casserole.
Step 5: Sprinkle the remaining 0.5 cups of cheddar cheese evenly over the top of the mixture. This creates a lovely golden, cheesy crust that’s irresistible.
Step 6: Bake uncovered for 30-40 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean. The aroma will be amazing!
Step 7: Once baked, let the casserole cool in the dish for about 10 minutes before slicing and serving warm. This resting period helps it set, making it easier to cut. Enjoy your delicious homemade zucchini cornbread casserole!

Zucchini Cornbread Casserole: 1 Amazing Recipe - Zucchini Cornbread Casserole - additional detail

Pro Tips for the Best Zucchini Cornbread Casserole

Want to elevate your zucchini cornbread bake? I’ve picked up a few tricks that make this dish consistently amazing.

Always squeeze out as much moisture as possible from the shredded zucchini. This is key for a tender, not watery, texture.
Don’t skip the Montreal Steak Seasoning! It adds a savory depth that really complements the sweetness of the corn and zucchini.
Shredding your own cheddar cheese melts much better than pre-shredded varieties, giving you that perfect cheesy topping.
Letting the casserole rest for 10 minutes after baking is crucial for it to set properly, making it easier to slice.

What’s the secret to a perfect zucchini cornbread casserole?

The biggest secret to a perfect zucchini cornbread casserole is thoroughly draining the shredded zucchini. This removes excess water, preventing a soggy outcome and ensuring a delightful, fluffy texture. It really is the difference-maker for the best zucchini cornbread casserole.

Can I make zucchini cornbread casserole ahead of time?

Yes, you absolutely can! You can prepare the entire mixture and store it in your baking dish, covered, in the refrigerator for up to 24 hours before baking. Just remember it might need a few extra minutes in the oven.

How do I avoid common mistakes with zucchini cornbread casserole?

The most common mistake is not squeezing the zucchini dry, leading to a watery dish. Another pitfall is overmixing the batter, which can result in a tough texture. Make sure to also use a well-greased pan to prevent sticking. For more baking tips, you might find testing the elements helpful.

Best Ways to Serve Zucchini Cornbread Casserole

This versatile zucchini cornbread casserole is a fantastic zucchini cornbread casserole side dish that pairs well with so many meals. I love serving it alongside grilled chicken or pork chops for a complete weeknight dinner. It’s also a wonderful accompaniment to barbecue dishes, adding a touch of sweetness and texture. For a vegetarian meal, try it with a hearty lentil soup or a big green salad. The savory, slightly sweet flavor of this zucchini and cornbread casserole dish is always a crowd-pleaser!

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Nutrition Facts for Zucchini Cornbread Casserole

Here’s a look at the nutritional breakdown for one serving of this delicious zucchini cornbread bake. It’s a satisfying side that offers a good balance of nutrients.

Calories: 245 kcal
Fat: 12g
Saturated Fat: 5g
Protein: 6g
Carbohydrates: 29g
Fiber: 3g
Sugar: 8g
Sodium: 450mg

Nutritional values are estimates and may vary based on specific ingredients used. For more information on nutritional content, you can refer to resources on grains and their nutritional value.

How to Store and Reheat Zucchini Cornbread Casserole

Once your delicious zucchini cornbread bake has cooled, proper storage is key to enjoying it later. Let the casserole cool completely in the dish for at least 30 minutes before attempting to store it. This helps prevent condensation, which can make the zucchini cornbread casserole soggy. You can store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. For longer storage, this zucchini and cornbread casserole dish freezes beautifully! Wrap individual portions tightly in plastic wrap, then in foil, and freeze for up to 3 months. To reheat, simply place a slice in the microwave for 30-60 seconds, or bake at 350°F (175°C) for about 10-15 minutes until warmed through.

Frequently Asked Questions About Zucchini Cornbread Casserole

What is zucchini cornbread casserole?

Zucchini cornbread casserole is a savory baked dish that combines the comforting flavor of cornbread with the moistness and subtle texture of shredded zucchini. It’s essentially a vegetable-forward casserole that uses cornbread mix as its base, often incorporating cheese and seasonings for extra flavor. It’s a fantastic way to use up extra zucchini from the garden.

Can I add other vegetables to this zucchini cornbread casserole?

Absolutely! This zucchini cornbread casserole is quite forgiving. You can easily add other finely diced vegetables like bell peppers, corn (which is already in many cornbread mixes!), or even a bit of chopped spinach. Just ensure they are finely chopped and don’t add too much extra moisture.

What makes this zucchini cornbread casserole so moist?

The key to the incredible moistness in this zucchini cornbread casserole is the shredded zucchini itself, along with the eggs and the cornbread mix. When baked, the zucchini releases its moisture, creating a tender and rich texture. Squeezing out excess water is still important to prevent sogginess, but the zucchini itself provides that wonderful moisture.

How do I make a healthier zucchini cornbread casserole?

To make a healthier zucchini cornbread casserole, you could try using a whole wheat cornbread mix or a reduced-fat cheese. You might also consider adding more finely chopped vegetables for extra nutrients and fiber. While this recipe is already quite vegetable-rich, these small tweaks can make it even more of a healthy zucchini cornbread casserole option. For a similar healthy option, consider a mediterranean chickpea salad.

Variations of Zucchini Cornbread Casserole You Can Try

Don’t be afraid to get creative with this versatile dish! These zucchini cornbread casserole variations can help you tailor it to your taste or dietary needs. I love experimenting with different additions to keep things interesting.

Spicy Kick: Add a pinch of red pepper flakes or a finely diced jalapeño to the batter for a little heat.
Cheesy Delight: Swap cheddar for Monterey Jack, pepper jack, or even a bit of crumbled feta for different flavor profiles in your zucchini cornbread casserole with cheese.
Herbaceous Twist: Stir in fresh chopped herbs like chives, parsley, or cilantro for an extra layer of freshness.
Heartier Meal: For a more complete dinner, consider adding cooked ground turkey or shredded chicken to the mix.