Preheat your oven to 375°F (190°C).
Lightly grease a medium-sized baking dish and set it aside.
Shred the zucchini using a box grater, then place it in a clean kitchen towel or cheesecloth.
Squeeze firmly to remove as much liquid as possible.
This step is essential for proper texture.
In a large mixing bowl, combine the corn muffin mix and beaten eggs.
Stir until just combined.
Add the well-drained zucchini, diced onion, corn kernels, and jalapeño if using.
Mix gently to distribute the ingredients evenly.
Stir in half of the shredded cheddar cheese along with the garlic powder,
oregano or cumin, salt, and black pepper.
Mix until everything is incorporated,
being careful not to overwork the batter.
Pour the mixture into the prepared baking dish and spread it evenly.
Sprinkle the remaining shredded cheddar cheese over the top.
Place the dish in the oven and bake uncovered for 35–45 minutes,
or until the center is set and the top is golden brown.
Remove from the oven and allow the casserole to rest for 10 minutes before slicing.
This resting time helps the casserole firm up and makes serving easier.
Serving and Storage:
Zucchini cornbread casserole is best served warm.
It pairs beautifully with grilled meats, roasted vegetables,
or fresh salads.
It can also stand alone as a vegetarian main dish,
especially when served with a dollop of sour cream or a drizzle of hot sauce.
Leftovers should be cooled completely and stored in an airtight container in the refrigerator.
They will keep well for up to four days.
Reheat individual portions in the microwave or warm the entire dish in the oven at 350°F (175°C).
This casserole can also be frozen.
Wrap tightly or store in a freezer-safe container for up to two months.
Thaw overnight in the refrigerator before reheating.
Tips:
Draining the zucchini thoroughly is the most important step for success.
If the mixture looks too wet before baking,
sprinkle in a tablespoon or two of extra corn muffin mix.
For added flavor, sauté the onion briefly before mixing it into the batter.
You can customize this casserole by adding cooked bacon,
sausage, or herbs such as parsley or chives.
Experiment with different cheeses like pepper jack or Colby for variation.
Conclusion:
Zucchini Cornbread Casserole is a comforting, adaptable dish
that turns simple ingredients into something deeply satisfying.
It celebrates seasonal produce while delivering familiar,
crowd-pleasing flavors.
Whether served as a side dish or a main course,
this casserole offers warmth, texture, and versatility.
With the right preparation and a few thoughtful touches,
it’s a recipe you’ll return to again and again.
FAQ:
Can I make this casserole ahead of time?
Yes. You can assemble it a few hours ahead, refrigerate,
and bake just before serving.
Do I have to use Jiffy corn muffin mix?
Jiffy is convenient, but another corn muffin mix can be substituted if desired.
How do I know when the casserole is done?
The center should be set and a toothpick inserted should come out mostly clean.
Can I make it spicier?
Yes. Leave the jalapeño seeds in or add a pinch of cayenne pepper.
Is this casserole vegetarian?
Yes, as written it is vegetarian.
Be sure to check the cheese label if this is a concern.