Cheesy Zucchini Cornbread Casserole

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Cheesy Zucchini Cornbread Casserole ~ Great way to use your zucchini and add a veggie to any meal. This comforting dish will be a family favorite.

Cheesy Zucchini Cornbread Casserole ~ Great way to use your zucchini and spruce up any meal! This will be a new family favorite, trust me!

This is the BEST recipe if you have an abundance of zucchini, be sure to pin our Cheesy Zucchini Cornbread Casserole! 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 found at The original sounds great in its own right, but I thought it would be fun to use some additional ingredients to make it more my own.

Now, 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 45 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, you’re ready to proceed with the remainder of the prep; 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. Enjoy!

Other delicious zucchini dishes:

Cheesy Zucchini Rollups

Cheesy Zucchini Roll-Ups are the perfect way to enjoy garden fresh zucchini! Delicious cheeses, marinara & thin strips of zucchini in one tasty dish!

Zucchini Pizza Planks

Zucchini Pizza Planks | Who Needs A Cape?

Beer Battered Zucchini

Beer Battered Zucchini & Onion Rings

Yield: Serves 8

Cheesy Zucchini Cornbread Casserole

Cheesy Zucchini Cornbread Casserole

Adapted from's Zucchini Cornbread Casserole.

Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes


  • 3 cups shredded zucchini
  • 1 onion, thinly sliced and diced
  • 2 eggs, beaten
  • 1 package (8.5 oz) Jiffy corn muffin mix
  • 1/2 tbsp. minced garlic
  • 1 tsp. oregano
  • 1/2 tsp. seasoned salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. freshly chopped dill
  • 12 oz. shredded sharp cheddar cheese (4 oz. reserved for top)


  1. Grease 2-quart casserole dish and preheat oven to 350°.
  2. In a large bowl mix all ingredients except the 4 oz. of reserved cheese.
  3. Evenly spread into casserole dish and top with reserved cheese.
  4. Bake in a preheated oven for 50 minutes.

Find this recipe and more at the Weekend Potluck!

Cheesy Zucchini Cornbread Casserole ~ Great way to use your zucchini and spruce up any meal! This will be a new family favorite, trust me!

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  1. This sounds like a great way to use zucchini. This casserole sounds like it would have a great flavor to it.

  2. Looks luscious! Pinning!

  3. I made this casserole tonight and my husband couldn’t stop raving about it!! It was so very moist and the flavor was wonderful.. thank you..

  4. Has anyone made the casserole from frozen zucchini?

    • Yes, works fine just have to make sure the moisture level gets down to something similar to fresh. I’ve thawed then pressed to get it dried out. I froze zucchini last year just for this recipe.


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