Save This Recipe
We'll email this post to you, so you can come back to it later!
A cheesy, golden bake that saves the day when your garden won’t stop spitting out zucchini.
Let me just say this: if you’ve ever stared down a pile of zucchini and thought, “I cannot sauté another one of you,” this one’s for you.
A few summers back, I had more zucchini than sense. I was digging through the freezer looking for something—probably a pie crust I never found—and spotted a bag of corn. My brain just kinda… connected the dots. I grabbed a box of Jiffy cornbread mix from the pantry, shredded a couple of squash, tossed in a jalapeño because, well, why not? And out came this cheesy little number that’s been on repeat ever since.
It’s warm, cozy, and honestly, it’s just easy. The kind of dish you throw together in one bowl while chatting on the phone or yelling at the kids to set the table. My kinda cooking.
Why You’re Gonna Love This (Like, Really)
-
You use one bowl. One. Less mess, more time to sit down and sip something.
-
Cheese. Cornbread. Jalapeño. You don’t need more convincing, do you?
-
Sneaks in veggies without anyone noticing. Especially picky husbands.
-
Feeds a crowd or feeds you all week. It reheats like a champ.
-
Perfect mix of savory and sweet. The cornbread gets golden and almost caramelized around the edges—chef’s kiss.
What You’ll Need (And What You Can Fudge)
Zucchini (3½ cups, shredded):
Shred it, squeeze it, squeeze it again. No one wants a watery casserole. You can even put it in a clean dishtowel and wring it like you’re mad at it.
White onion:
Just one. Dice it up. If you’ve got a yellow one or even a red one, use what you’ve got. No rules here.
Cheddar cheese (16 oz):
Use half in the mix and save half for the top. Or be a rebel and toss in the whole thing. I won’t stop you.
Corn (frozen, thawed):
One cup. Fresh is great, canned is fine—just drain it good.
Jalapeño:
One small one. I take the seeds out ‘cause I’m a baby, but if you like a kick, leave ’em in.
Eggs (2):
Crack ‘em in. They hold the whole thing together.
Garlic powder, cumin, salt, pepper:
You don’t need to measure perfectly. A teaspoon-ish of each, maybe less on the salt if your cheese is salty.
Corn muffin mix (8.5 oz box):
Good ol’ Jiffy. Works like a charm. If you’ve got another brand or need gluten-free, just make sure it’s close in size.
Let’s Throw It Together
Step 1: Preheat your oven to 350°F
Grease an 8×8 baking dish. Butter, oil spray—whatever makes you feel fancy.
Step 2: Big bowl time
In your biggest bowl, mix the zucchini, onion, half the cheese, corn, jalapeño, eggs, garlic powder, cumin, salt, and pepper. Just get in there and stir. Don’t overthink it.
Step 3: Muffin mix goes in
Dump in the corn muffin mix. It’ll get a little thick and sticky. That’s good—means it’ll bake up just right.
Step 4: Into the dish, cheese on top
Spread it out in the pan and sprinkle the rest of that cheese right on top. Maybe a little extra if you’ve got some hanging around. Cheese math is not real math.
Step 5: Bake 50–55 minutes
You’ll know it’s done when it’s golden on top and doesn’t jiggle in the middle. I stick a butter knife in the center and if it comes out mostly clean, we’re good.
Bonus tip: Let it cool for 10 minutes. Just trust me. It sets up better and won’t fall apart when you slice it.
Want to Get Fancy? Go For It.
This recipe plays nice with others. Try any of these:
-
Add browned sausage or cooked bacon for a meatier bite.
-
Swap cheddar for Pepper Jack or feta if you’re feeling bold.
-
Stir in chopped spinach, red bell pepper, or even mushrooms—whatever’s on its last leg in the fridge.
-
Top with hot sauce or sour cream for serving. I’ve even drizzled honey on it. Don’t knock it ‘til you try it.
Leftovers? Bless You.
Fridge:
Stick it in an airtight container and it’ll last about 4 days.
Freezer:
Cool it, slice it, wrap the squares in foil or plastic and freeze for up to 2 months. Great for lunch boxes or emergency dinners.
To reheat:
Microwave works, but the oven or toaster oven gives you back that crispy top. I reheat mine at 325°F with foil over the top for about 15 minutes.
Before You Go…
Look, I know casseroles aren’t flashy. They’re not gonna win awards on Instagram. But they do win over grumpy spouses, tired kids, and that one neighbor who “doesn’t really like vegetables” (he took seconds, by the way).
So make this. Share it. Tweak it. Pass it on. That’s how these kinds of recipes stay alive.
And if you do make it, let me know! I love hearing how y’all put your own spin on things. Shoot me a message or tag me—I’ll be the one with flour on my apron and cheese under my fingernails.
Take care,
Zucchini Cornbread Casserole
Ingredients
- 3 1/2 cups shredded zucchini, well drained
- 1 white onion, diced
- 16 ounces shredded cheddar cheese, divided
- 1 cup frozen corn, thawed
- 1 jalapeño, diced (remove seeds for less spice)
- 2 eggs
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 8.5 oz box corn muffin mix
Instructions
- Preheat oven to 350°F and lightly grease an 8x8-inch baking dish.
- In a large bowl, mix together the zucchini, diced onion, half of the shredded cheese, corn, jalapeño, eggs, garlic powder, cumin, salt, and pepper.
- Slowly stir in the corn muffin mix until the mixture is fully combined.
- Transfer the mixture into the prepared baking dish and sprinkle the remaining cheese on top.
- Bake for 50-55 minutes, or until the casserole is cooked through the center and the top is golden brown. Serve warm.
Notes