Zucchini Cornbread Casserole

Zucchini Cornbread Casserole

Zucchini Cornbread Casserole brings together the best of summer’s bounty in one comforting, flavorful dish. With tender shredded zucchini, sweet corn, zesty jalapeño, and rich cheddar cheese baked into a golden, savory cornbread, this casserole is as satisfying as it is delicious. Every forkful delivers a medley of textures and flavors that feel both nostalgic and exciting.

The first time I made this dish, it wasn’t planned. On a cold winter evening, I wanted to capture the brightness of warmer days. As the scent filled our kitchen, curiosity turned to delight—especially from my husband, who couldn’t wait to dig in, and my usually zucchini-averse child, who ended up asking for seconds. The crisp top and moist, cheesy interior instantly made it a family favorite.

Now, every summer, this casserole returns to our table—not just as a meal, but as a reminder of that cozy, unexpected evening and the warmth of shared moments.

Ingredients:

• 3 ½ cups zucchini, shredded and well-drained

• 1 white onion, finely diced

• 16 oz shredded cheddar cheese, divided

• 1 cup frozen corn, thawed

• 1 jalapeño, diced (seeds removed for milder flavor)

• 2 eggs

• 1 tsp garlic powder

• 1 tsp cumin

• 1 tsp salt

• ½ tsp black pepper

• 1 (8.5 oz) box cornbread or corn muffin mix

Instructions:

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