Cheesy Zucchini Cornbread Casserole is a great use of zucchini and adding a veggie to your meal. This comforting dish is easy to prepare, your family will love it.
Cheesy Zucchini Cornbread Casserole
NOTE: This recipe is from a previous contributor and has been fully updated 8/2019. Enjoy, this one is a keeper!
This is the BEST recipe if you have an abundance of zucchini! Bonus if you love comforting dishes and zucchini…make this recipe, you won’t regret it.I’ve gotta tell ya, a friend recently gave me a bunch of zucchini and I wanted more for them than to wind up in zucchini bread (no offense, as I love zucchini bread!). I’m not even quite sure why I chose THIS particular way to use them, but it was a delicious way to slip some veggies and extra flavor into a cornbread-based casserole.
Cheesy Zucchini Cornbread Casserole was inspired by a recipe I found a while back. The original recipe sounds great in its own right, but I thought it would be fun to use some additional ingredients to make it more my own.
Here’s a tip for you:
Before we go any further I must mention about prepping zucchinis for cooking — baking especially. Zucchinis are very watery so be sure to prep yours beforehand so you don’t wind up with a soggy mess. I shredded my zucchini, put it in a colander in the sink and then lightly salted the zucchini shreds to draw out the extra water.
I allowed it to sit for 30 minutes and then gently squeezed out any remaining liquid. This method works great for any juicy vegetables that could turn a recipe or salad into mush: tomatoes, cucumbers, squash. Just watch that you’re not too heavy-handed with the salt — a few little shakes do the trick but won’t over-salt your zucchini.
Once you’ve drained and gently squeezed the excess liquid from the zucchini. Now you’re ready to proceed with the remainder of the prep. To make things easy, I gathered my other ingredients while the zucchini and salt were doing their thing so I was ready to go the moment the zucchini was ready.
This is an incredibly easy and yummy dish — and easy to “make your own” with the addition of other vegetables, spices or cheese. Serve for holidays, potlucks, BBQ’s or alongside any number of great entrees. Hope you enjoy!
What do you need to make Cheesy Zucchini Cornbread Casserole:
- Shredded Cheddar Cheese
- Jiffy Corn Muffin Mix
Some tips for making Cheesy Zucchini Cornbread Casserole:
- Follow the recipe directions for removing excess liquid from the shredded zucchini.
- The original recipe called for Dill, I opted to use Thyme instead, simply as a matter of preference.
- I used a shredded cheddar blend with Vermont Cheddar and Sharp Cheddar. Use whatever you enjoy.
- Because of the texture of this dish, you can cut it into pieces, be sure to cool completely prior to cutting.
Other great recipes using zucchini that you need to try:
- 3 cups zucchini , shredded
- 3/4 cup onion, diced
- 2 eggs, beaten
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1 package (8.5 oz) Jiffy corn muffin mix
- 12 ounces sharp cheddar cheese, shredded (4 ounces reserved for top)
Preheat oven to 350° degrees. Spray 8x8 square baking pan with non-stick cooking spray. Set aside.
For Shredded zucchini: Place shredded zucchini in a colander. Sprinkle with a small amount of salt (1/2 teaspoon). Leave for 30 minutes, press firmly into the colander to remove liquid. If zucchini still feels very wet, pour onto paper towels and squeeze out excess liquid.
In a large bowl combine together prepared zucchini and onion, add beaten eggs and mix.
Add in Jiffy Corn Muffin Mix and seasonings. Thoroughly combine.
Add in 8 ounces of the shredded cheese, stir to mix.
Spread into prepared pan. Top with reserved cheese.
Bake 45-50 minutes until top is golden brown.