Zucchini Cornbread Casserole: A Cozy Twist on a Southern Classic

There’s something deeply satisfying about a dish that brings together garden-fresh vegetables and down-home comfort food. One of my all-time favorites? The Zucchini Cornbread Casserole. It’s the kind of dish that quietly steals the spotlight—humble, hearty, and packed with flavor.

Whether you’re working through a surplus of summer zucchini or just craving something warm and filling, this casserole hits the mark. It combines the moistness of shredded zucchini, the sweetness of corn, and the golden crust of cornbread in one layered, cheesy, bake-it-and-bring-it kind of meal.

Let’s dig in and walk through how to make this savory gem from scratch.

🌽 Why You’ll Love This Casserole

  • Hearty yet veggie-loaded: A perfect way to sneak more greens into your plate.

  • One-dish wonder: Great as a side dish or a meatless main course.

  • Customizable: Toss in cooked sausage, ground turkey, or extra spices to suit your taste.

  • Make-ahead friendly: It reheats like a dream—perfect for meal prep or potlucks.

🧀 Ingredients

For the base mixture:

  • 2 medium zucchini, grated (about 2 cups, excess moisture squeezed out)

  • 1 cup canned or frozen corn (drained if using canned)

  • 1 small onion, finely diced

  • 1 clove garlic, minced

  • 1 ½ cups shredded cheddar cheese

  • 2 large eggs

  • ½ cup sour cream (or plain Greek yogurt)

  • ¼ cup vegetable oil or melted butter

  • ½ tsp salt

  • ½ tsp black pepper

  • ½ tsp dried thyme or Italian seasoning

For the cornbread topping:

  • ¾ cup cornmeal

  • ½ cup all-purpose flour

  • 1 tbsp sugar (optional, for a slightly sweet crust)

  • 1 tbsp baking powder

  • ¼ tsp baking soda

  • ½ tsp salt

  • 1 egg

  • ¾ cup buttermilk (or ¾ cup milk + 1 tsp vinegar)

  • 2 tbsp melted butter

🥣 Step-by-Step Method

1. Prep the Zucchini

Grate the zucchini using the large holes of a box grater. Place it in a clean kitchen towel and squeeze out as much water as possible—this is crucial to avoid a watery casserole.

💡 Tip: Let the grated zucchini sit in a colander with a sprinkle of salt for 10 minutes to draw out even more moisture, then squeeze.

2. Sauté the Aromatics

In a skillet over medium heat, sauté the onion and garlic in a splash of oil until softened and fragrant, about 4–5 minutes. Let them cool slightly before adding to the mixture.

3. Mix the Filling

In a large bowl, combine:

  • Grated, drained zucchini

  • Corn

  • Cooked onion and garlic

  • Shredded cheddar

  • Eggs

  • Sour cream

  • Oil or melted butter

  • Salt, pepper, and seasoning herbs

Mix until everything is well incorporated.

4. Make the Cornbread Topping

In a separate bowl, whisk together:

  • Cornmeal

  • Flour

  • Sugar (if using)

  • Baking powder

  • Baking soda

  • Salt

In another bowl or measuring cup, whisk together the egg, buttermilk, and melted butter. Pour the wet into the dry and mix just until combined—don’t overmix.

5. Assemble the Casserole

Preheat your oven to 375°F (190°C). Grease a 9x9-inch or 7x11-inch casserole dish (a 9x13 works too, but will yield a thinner layer).

Pour the zucchini filling mixture into the baking dish and smooth it into an even layer.

Then, pour the cornbread batter over the top and gently spread it out so it covers the zucchini layer completely.

6. Bake Until Golden

Bake uncovered for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the cornbread layer comes out clean.

If the top is browning too quickly, loosely cover it with foil during the last 10 minutes of baking.

7. Cool Slightly & Serve

Let the casserole cool for at least 10–15 minutes before slicing. This helps everything set up and makes it easier to serve clean slices.

🔁 Variations & Add-Ons

  • Add protein: Mix in cooked and crumbled sausage, bacon, or shredded rotisserie chicken to the filling.

  • Go spicy: Add a diced jalapeño or a pinch of red pepper flakes for heat.

  • Cheese swap: Try Monterey Jack, Colby, or a Mexican cheese blend.

  • Make it gluten-free: Use a 1:1 gluten-free flour blend in the cornbread topping.

🧊 Storage & Reheating

  • Store leftovers in the fridge for up to 4 days in an airtight container.

  • Reheat individual slices in the microwave or rewarm in a 300°F oven until heated through.

  • This casserole also freezes well—just wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

🌟 Final Thoughts

Zucchini Cornbread Casserole is the ultimate “everyone loves it” kind of dish. It’s humble enough for a weeknight dinner, hearty enough to serve as a main, and tasty enough to pass for comfort food on any holiday table.

Whether you’re dealing with a garden full of zucchini or just want something cozy and different, this casserole delivers. So grab that grater, fire up the oven, and get ready to turn simple ingredients into something truly satisfying.