There’s something absolutely magical about bringing together sweet summer zucchini, golden cornbread, and gooey cheddar cheese into one perfectly cozy bake. This irresistible zucchini cornbread casserole is not just a crowd pleaser—it’s a kitchen superhero for using up garden zucchini or whipping up an easy side. The real secret to success? Grease a 2-quart baking dish with cooking spray to prevent sticking, giving your casserole that perfect golden crust without any fuss at serving time.

Grease a 2-quart baking dish with cooking spray to prevent sticking Recipe - Recipe Image

Ingredients You’ll Need

One of the best parts about this casserole is how it celebrates just a handful of straightforward ingredients. Every element here pulls its weight—bringing flavor, structure, or that tempting cheesy top. Let’s break it down:

Cooking spray: Essential for prepping the dish—grease a 2-quart baking dish with cooking spray to prevent sticking and ensure every slice comes out clean!
4 cups shredded zucchini (about 2 medium): Zucchini adds moisture, subtle flavor, and sneaks in veggies for bonus nutrition.
1 onion, chopped: Onion brings a gentle savory depth and sweetness that pairs beautifully with the cornbread.
1 (8.5 ounce) package dry corn muffin mix: The secret shortcut—this creates the comforting, tender casserole base.
2 large eggs, beaten: Eggs bind everything together and add a little fluffiness.
½ teaspoon salt: Just enough to bring all the flavors together without overwhelming the vegetables.
¼ teaspoon ground black pepper: Lends a bit of warmth to balance the sweet corn and zucchini.
8 ounces cheddar cheese, shredded: For that irresistible melt and a rich, golden crown on top.

How to Make Grease a 2-quart baking dish with cooking spray to prevent sticking

Step 1: Preheat the Oven

Set your oven to 350°F (175°C) so it’s ready just when you are. This ensures an even bake right from the start, helping every layer cook through evenly and the cheese topping to bubble up perfectly by the end.

Step 2: Grease a 2-quart baking dish with cooking spray to prevent sticking

This step is the unsung hero of the recipe. Before you even open the corn muffin mix, grab your trusty cooking spray and grease a 2-quart baking dish with cooking spray to prevent sticking. It makes plating the finished casserole a dream, with every golden corner sliding out intact and ready to eat.

Step 3: Prepare the Zucchini and Onion

Shred your zucchini—no need to peel!—and chop the onion, then toss them together in a big mixing bowl. These two build the base of the casserole, hydrating and flavoring every bite. Letting the zucchini sit for a few minutes can help drain excess moisture if your zucchinis are particularly juicy.

Step 4: Mix the Ingredients

Add the corn muffin mix, beaten eggs, salt, and black pepper straight in with the veggies. Stir until you have a thick, well-combined batter. Next, fold in the shredded cheddar, holding back a handful for your indulgent topping. The cheese weaves through the mix, making the inside of your casserole deliciously cheesy and rich.

Step 5: Spread the Mixture

Pour your well-mixed batter into your prepared dish—remember, you’ve already made the crucial move to grease a 2-quart baking dish with cooking spray to prevent sticking. Smooth out the top with a spatula so everything bakes up nice and even.

Step 6: Add the Cheese Topping

Sprinkle the remaining cheddar right over the surface. As it bakes, this creates that signature golden crust, making every serving look just as tempting as it tastes.

Step 7: Bake and Serve

Slide your casserole into the oven and bake for about 60 minutes. The top will turn a beautiful golden brown, and a tester poked into the middle should come out clean. Give your masterpiece a little time to cool so it firms up slightly—then slice and serve!

How to Serve Grease a 2-quart baking dish with cooking spray to prevent sticking

Garnishes

For a burst of color and freshness, sprinkle chopped fresh parsley, sliced green onions, or a dusting of smoked paprika over the top just before serving. These garnishes not only look inviting, but add a little something to each bite. Even a drizzle of hot sauce works wonders for spice lovers.

Side Dishes

This casserole’s delightful comfort makes it perfect alongside a crisp green salad, some smoky grilled chicken, or even a bowl of hot soup. Pairing it with something fresh and acidic helps balance the rich, cheesy flavors inside. Don’t forget it can easily hold its own as a filling vegetarian main too.

Creative Ways to Present

You can bake individual servings in ramekins, making a beautiful addition to a brunch spread. Or, if taking this to a potluck, have everything ready to go and simply tell your friends the trick is to grease a 2-quart baking dish with cooking spray to prevent sticking. Arrange slices on a platter, fanned out with bright fresh herbs for an extra splash of color.

Make Ahead and Storage

Storing Leftovers

Cover any leftovers tightly and store the casserole in the refrigerator for up to four days. The cheesy, moist texture holds up surprisingly well, making the leftovers just as satisfying as the day you baked it.

Freezing

If you want to prepare ahead, this casserole freezes beautifully. Once completely cooled, wrap individual squares or the entire dish in plastic and then foil. To prepare for freezing, always grease a 2-quart baking dish with cooking spray to prevent sticking before baking—it’ll make removing slices much easier later.

Reheating

To reheat, simply cover with foil and warm in a 350°F oven until heated through. For single portions, microwaving with a damp paper towel draped over the top helps retain moisture. If you love a crisp cheese top, reheat in the oven for the final couple of minutes uncovered.

FAQs

Can I use frozen zucchini instead of fresh?

Absolutely! Just thaw completely, then squeeze out as much excess water as possible before adding to the mix. This ensures your casserole doesn’t get soggy and bakes up just right.

Do I need to peel the zucchini?

No peeling required! The skins are tender and add a touch of color and extra nutrition. Simply wash, cut off the ends, and shred—you’re all set.

Can I make this casserole gluten-free?

Yes, just substitute your favorite gluten-free corn muffin mix and make sure the rest of your ingredients are gluten-free. The results will be just as hearty and satisfying, and no one will miss the gluten.

How do I know when the casserole is done baking?

The top should be golden and a toothpick inserted in the middle comes out clean or with just a few moist crumbs. If the edges start to brown quickly, you can tent the dish loosely with foil to protect it while the center finishes up.

What’s the best way to prepare the casserole dish?

It’s important to grease a 2-quart baking dish with cooking spray to prevent sticking for effortless serving and an easy cleanup. Don’t rush this step—it truly makes all the difference in how your final slices come out!

Final Thoughts

If you’re craving a seriously easy, crowd-pleasing bake, you can’t go wrong with this zucchini cornbread casserole. The secret to making every bite perfect? Always remember to grease a 2-quart baking dish with cooking spray to prevent sticking, let the cheesy aroma fill your kitchen, and get ready for a dish that will be requested again and again. Try it once, and you might just find yourself doubling the recipe next time!

Grease a 2-quart baking dish with cooking spray to prevent sticking Recipe

★★★★★

4.9 from 28 reviews

Author: Olivia
Total Time: 1 hour 15 minutes
Yield: 8 servings
Diet: Vegetarian

Print Recipe

Description

This irresistible Zucchini Cornbread Casserole is a delightful and savory dish that combines the freshness of zucchini with the comforting flavors of cornbread and cheese. It’s a perfect side dish for any meal, and guaranteed to please even the pickiest eaters.

Ingredients

For the Casserole:

Cooking spray (to grease the baking dish)
4 cups shredded zucchini (about 2 medium zucchinis)
1 onion, chopped
1 (8.5 ounce) package dry corn muffin mix
2 large eggs, beaten
½ teaspoon salt
¼ teaspoon ground black pepper
8 ounces cheddar cheese, shredded

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C).
Grease the Baking Dish: Grease a 2-quart baking dish with cooking spray to prevent sticking.
Prepare the Zucchini and Onions: Shred the zucchini and chop the onion. Place both in a large mixing bowl.
Mix the Ingredients: Add the corn muffin mix, beaten eggs, salt, and pepper. Stir until well combined, then add shredded cheddar cheese and mix again.
Spread the Mixture: Spread the zucchini mixture evenly into the prepared baking dish and smooth it out with a spatula.
Add the Cheese Topping: Sprinkle the remaining shredded cheddar cheese over the top of the casserole.
Bake and Serve: Bake for 60 minutes until the top is browned and a toothpick inserted comes out clean. Let cool before serving.