Savory Garden Zucchini

Let me tell you about one of my favorite side dishes that brings together two summer garden staples – zucchini and corn. As someone who always has too many zucchini by mid-July, I’m always looking for new ways to use them up. This cornbread casserole has become a regular at our family dinners, and even my kids, who usually push vegetables around their plates, ask for seconds.

I love how this recipe combines the comfort of traditional cornbread with fresh vegetables in a way that feels both familiar and different. You can throw it together while you’re making your main dish, and it works just as well with frozen corn when fresh isn’t in season. It’s one of those dishes that feels right at home next to barbecue in summer or chili on a cool fall evening.

And here’s a little secret – if you’ve got leftover cornbread sitting around, this is a perfect way to give it new life. Just crumble it up and you’re halfway there. Trust me, once you try this, it might become your new go-to side dish too.

What Kind of Zucchini Should I Use?

For this casserole, medium-sized zucchini (about 7-8 inches long) are your best bet since they’re usually less watery and have smaller seeds than the giant ones you might find in late summer. When shopping, look for firm zucchini with smooth, dark green skin – avoid any with soft spots or wrinkles. Since this recipe calls for grated zucchini, the most important step is draining it well – after grating, put the zucchini in a clean kitchen towel or several layers of cheesecloth and squeeze out as much liquid as you can. This extra step prevents your casserole from becoming soggy and helps concentrate the zucchini’s mild flavor.

Options for Substitutions

This casserole is pretty adaptable and you can make several swaps based on what you have in your kitchen:

• Zucchini: You can swap zucchini with yellow summer squash, or even use a mix of both. Just make sure to drain them really well to avoid a soggy casserole.
• Cheddar cheese: While cheddar gives the best flavor, you can use Monterey Jack, Colby, or a Mexican cheese blend. For a spicier kick, try pepper jack cheese.
• Corn kernels: Fresh, frozen, or canned corn all work well – just make sure to drain canned corn thoroughly. You can even skip the corn if you prefer.
• Jalapeño: Feel free to use canned green chiles, serrano peppers, or skip the peppers altogether if you don’t like heat. You could also add a dash of cayenne pepper instead.
• Corn muffin mix: This is pretty important for the texture and structure of the casserole, but different brands will work. Just stick to the 8.5-ounce size to keep the proportions right.
• White onion: Yellow or red onions work just as well, or you could use 1 cup of sliced green onions for a milder flavor.

Watch Out for These Mistakes While Baking

The biggest mistake when making zucchini cornbread casserole is not draining the zucchini properly – excess moisture can make your casserole soggy, so be sure to squeeze the grated zucchini in a clean kitchen towel until no more liquid comes out. Another common error is overmixing the cornbread batter, which can lead to a dense, tough texture – instead, stir just until the ingredients are combined, and don’t worry about a few small lumps. To get the best cheese pull and flavor distribution, avoid dumping all the cheese in at once – instead, layer half inside the mixture and save the other half for the top, adding it during the last 10 minutes of baking for a perfectly golden, crispy crust. For the most flavorful results, let the casserole rest for 5-10 minutes after baking, which allows the cheese to set slightly and makes it easier to serve clean portions.

What to Serve With Zucchini Cornbread Casserole?

This hearty casserole works really well as a side dish for your favorite grilled or roasted meats – I especially love it with BBQ chicken or a simple roasted pork loin. Since it’s already packed with veggies and has a nice cornbread base, it pairs nicely with lighter proteins like grilled fish or shrimp too. For a complete meal, you might want to add a fresh green salad dressed with a light vinaigrette, or some simple sautéed green beans on the side. If you’re serving this at a BBQ or potluck, it tastes great alongside classic dishes like pulled pork, baked beans, or coleslaw.

Storage Instructions

Keep Fresh: This zucchini cornbread casserole stays good in the fridge for up to 4 days when kept in an airtight container. I like to portion it out into individual servings – it makes grabbing lunch the next day super easy!

Freeze: Good news – this casserole freezes really well! Let it cool completely, then wrap individual portions in plastic wrap and aluminum foil, or pop them in freezer bags. It’ll keep nicely for up to 3 months in the freezer.

Reheat: To warm up your casserole, cover it with foil and pop it in the oven at 350°F for about 20 minutes, or until heated through. For single servings, the microwave works great too – just heat in 30-second intervals until it’s warm enough for you. A quick tip: adding a damp paper towel on top while microwaving helps keep it moist!

Preparation Time	15-20 minutes
Cooking Time	50-55 minutes
Total Time	65-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 40-50 g
• Fat: 45-55 g
• Carbohydrates: 70-80 g

Ingredients

• 3 1/2 cups grated zucchini (well-drained)
• 1 white onion, finely chopped
• 16 ounces of high-quality cheddar cheese (shredded; divided)
• 1 cup thawed corn kernels
• 1 jalapeño, finely chopped (remove seeds for less heat if desired)
• 2 large eggs
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 box of corn muffin mix (8.5 ounces)

Step 1: Preheat the Oven and Prepare the Baking Dish

Begin by preheating your oven to 350°F (175°C).

While the oven is warming up, prepare an 8×8-inch baking dish by greasing it thoroughly with nonstick spray or butter.

This will prevent the mixture from sticking to the dish during baking.

Step 2: Mix Vegetables and Key Ingredients

In a large mixing bowl, combine the shredded zucchini, chopped onion, half of the cheese, corn, chopped jalapeño, eggs, garlic powder, cumin, salt, and pepper.

Stir the ingredients together until they are well combined, ensuring the vegetables are evenly coated with the seasonings.

Step 3: Incorporate the Corn Muffin Mix

Gradually add the corn muffin mix to the vegetable mixture, stirring continuously until everything is evenly incorporated.

The batter should be well-mixed without any dry spots of muffin mix left in the bowl.

This helps in providing a uniform texture to the dish.

Step 4: Transfer to Baking Dish and Top with Cheese

Transfer the blended mixture into the prepared 8×8-inch baking dish, spreading it out evenly.

Sprinkle the remaining cheese evenly over the top of the mixture, which will create a deliciously cheesy crust as it bakes.

Step 5: Bake the Casserole

Place the dish in the preheated oven and bake for 50 to 55 minutes.

The casserole is done when the center is set, and the top has turned a golden brown color.

This ensures the eggs and cheese are fully cooked and melded together.

Step 6: Cool and Serve

Once baked, remove the casserole from the oven and allow it to cool slightly.

Serving it warm will enhance the flavors and make it easier to cut and serve.

Enjoy your fresh-baked zucchini corn casserole as a delightful and savory dish!