Cheesy Zucchini Cornbread Casserole

If you’re a fan of cornbread but looking for something with a little more kick and nutritional value, this Cheesy Zucchini Cornbread Casserole is exactly what you need! Packed with summer veggies and plenty of flavor, this hearty dish combines shredded zucchini, sweet corn, sharp cheddar, and a touch of jalapeño for the perfect balance of sweet, savory, and spicy.

Zucchini takes center stage here, adding moisture and texture while keeping things wholesome. With a generous 3½ cups of shredded zucchini, every bite is tender and full of flavor. The corn muffin mix gives structure and that classic cornbread taste, while melted cheese binds everything together in cheesy comfort.

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

How to Make Zucchini Cornbread Casserole

Preheat oven: Set oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
Mix vegetables and cheese: In a large bowl, combine zucchini, onion, half of the cheese, corn, jalapeño, eggs, and all spices. Mix well.
Add muffin mix: Slowly stir in the corn muffin mix until everything is fully combined.
Assemble: Pour mixture into the prepared baking dish and sprinkle with the remaining cheese.
Bake: Bake for 50–55 minutes, or until cooked through the center and golden brown on top.
Serve: Let cool for a few minutes, then serve warm. Perfect as a side dish or a vegetarian main!

Pro Tips

Drain the zucchini well: Squeeze out excess moisture with a clean towel to avoid a soggy casserole.
Adjust the heat: Remove jalapeño seeds for mild flavor or leave them in for extra spice.
Cheese swap: Try Monterey Jack, pepper jack, or a mix for a fun twist on flavor.

Serving Suggestions

Serve this casserole alongside grilled chicken, barbecue ribs, or enjoy it on its own with a dollop of sour cream or salsa. It’s also a great way to use up extra garden zucchini during the summer months.