If you love classic cornbread but want something heartier, cheesier, and packed with vegetables, this Zucchini Cornbread Casserole delivers big flavor in every bite. Loaded with 3½ cups of shredded zucchini, this dish is moist, savory, and surprisingly satisfying. Sweet corn adds a pop of sweetness, while jalapeño brings just the right amount of heat. Finished with plenty of melty cheddar cheese, it’s a crowd-pleasing side dish or a cozy meatless main.
Perfect for summer gatherings, potlucks, or an easy weeknight dinner, this casserole turns simple ingredients into something truly special.
Ingredients
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3½ cups shredded zucchini, well drained
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1 white onion, diced
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16 oz shredded cheddar cheese, divided
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1 cup frozen corn, thawed
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1 jalapeño, finely diced (remove seeds for less heat)
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2 large eggs
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1 teaspoon garlic powder
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1 teaspoon ground cumin
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1 teaspoon salt
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½ teaspoon black pepper
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1 (8.5 oz) box corn muffin mix
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