If you’re looking for a dish that’s hearty, comforting, and packed with flavor, Zucchini Cornbread Casserole is a recipe you’ll want to keep on repeat. This cozy bake combines the sweet, golden goodness of cornbread with tender zucchini and bursts of corn, creating a satisfying casserole that works beautifully as both a side dish or a vegetarian main.
Perfect for family dinners, potlucks, or a relaxed weeknight meal, this casserole brings together simple ingredients and classic flavors in the most comforting way.
Ingredients
Casserole Base
- 2 medium zucchinis, grated
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil or butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional, for subtle warmth)
Cornbread Topping
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup sugar (optional, for a slightly sweet topping)
- 1 cup buttermilk
- 2 large eggs
- ¼ cup melted butter
Optional Add-Ins
- 1 cup shredded cheddar or mozzarella cheese
- ¼ cup chopped fresh herbs (parsley or chives)
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray to ensure easy serving and a golden crust.
Step 2: Prepare the Zucchini Mixture
- Grate the zucchini using a box grater. If it releases a lot of liquid, gently squeeze it in a clean kitchen towel to remove excess moisture.
- Heat olive oil or butter in a large skillet over medium heat.
- Sauté the onion until soft and translucent, about 4–5 minutes.
- Add the garlic and cook for 30 seconds, just until fragrant.
- Stir in the zucchini, corn, salt, pepper, and smoked paprika. Cook for 3–4 minutes, until slightly softened. Remove from heat.
Step 3: Make the Cornbread Batter
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk the buttermilk, eggs, and melted butter.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. The batter should be slightly lumpy—avoid overmixing.
- Fold in cheese and herbs, if using.
Step 4: Assemble the Casserole
- Spread the zucchini and corn mixture evenly across the bottom of the prepared baking dish.
- Pour the cornbread batter over the top, gently spreading it to cover the vegetables.
Step 5: Bake
- Bake uncovered for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- For a crispier top, broil for 1–2 minutes at the end, watching closely.
Step 6: Serve
Let the casserole rest for 5–10 minutes before slicing. Serve warm as a comforting side dish or enjoy it on its own as a satisfying vegetarian meal.
Tip: This casserole reheats beautifully and makes excellent leftovers.
Why This Recipe Works
- Zucchini adds moisture and nutrients without making the dish soggy when properly drained
- Cornbread topping creates a fluffy, slightly sweet contrast to the savory filling
- Cheese and herbs (optional) elevate the flavor and make it family-friendly
Variations to Try
- Spicy: Add 1 finely diced jalapeño to the zucchini mixture
- Protein Boost: Stir in 1 cup cooked shredded chicken or crumbled sausage
- Vegan: Use flax eggs (2 tbsp ground flaxseed + 6 tbsp water), plant-based milk, and vegan butter
Final Thoughts
This Zucchini Cornbread Casserole is a perfect blend of rustic comfort food and fresh vegetable goodness. Whether served at a holiday table or on a quiet weeknight, it’s the kind of recipe that feels familiar, nourishing, and deeply satisfying—one that’s sure to become a family favorite.
