Cornbread zucchini casserole is a classic comfort food side dish. It's like a moist cornbread in casserole form, filled with shredded zucchini, onion, and pepper jack cheese.
Recipe summary
Flavor/texture: Moist, dense cornbread casserole filled with shredded zucchini, onion, and pepper jack cheese for a hint of heat.
Pan size: 8x8
Serves: 9 people
Great for: Thanksgiving, Christmas, Sunday dinner.
Similar to: Zucchini Cornbread, Zucchini Bake
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Ingredients and substitutions
- Cornmeal - Yellow or white cornmeal works in this recipe. White cornmeal has a milder flavor, but otherwise works the same as yellow cornmeal.
- Flour - Adds structure to your cornbread. I've only tested this recipe with all-purpose flour, so I can't say how other flours would turn out in this recipe.
- Seasoning - Oregano and salt add depth of flavor to your casserole. Oregano can be substituted with basil, thyme, or sage for a different flavor (feel free to choose your favorite herb). You could also add ¼ teaspoon of red pepper flakes for a little kick of heat.
- Leavening - Baking powder helps your casserole rise in the oven. Baking powder cannot be substituted with baking soda. The two are not interchangeable.
- Milk - Whole milk is recommended for best results, but can be substituted with lower fat milk if needed.
- Melted butter - Unsalted butter can be substituted with salted butter if desired.
- Egg - Adds structure to your casserole.
- Shredded zucchini - You'll need one large zucchini, which is about 2 cups of large-grate zucchini, or 270 grams in weight. Zucchini can also be substituted with yellow summer squash.
- Onion - Adds depth of flavor to your casserole. You can also add two cloves of minced garlic if desired.
- Cheese - I opted for pepper jack cheese for extra flavor, but cheddar, sharp cheddar, or monterey jack work as alternatives. I highly recommend freshly grating your cheese from a block. Pre-shredded cheeses are often coated in anti-clumping powders that get grainy when melted.
How to make cornbread casserole
- Whisk together dry ingredients in a bowl. Make a well in the center and add wet ingredients. Stir to combine.
- Add zucchini and onion to a few layers of paper towel (or a tea towel), then squeeze firmly over the kitchen sink to remove excess moisture. Add zucchini, onion, and most of your cheese and stir to combine.
- Pour into a lightly greased 8x8 pan and top with remaining shredded cheese.
- Bake until casserole reaches 200F in the center (test with an instant-read thermometer) or casserole looks set across the top and pops back in the center when gently pressed.
Tips and tricks
Grating zucchini - Use the large side of a box grater or a food processor with a grating disc. A large grate works best for this recipe. See my post on how to shred zucchini for more information on shredding zucchini.
Squeeze liquid out - Wrap your shredded zucchini and onion in a few layers of paper towels or a clean kitchen towel. Over the kitchen sink, squeeze to remove as much liquid as you can. This step is important - I generally squeeze out about half the weight of my shredded zucchini using this method. Adding all that moisture to our casserole will create wet, soggy mess.
Add most of the cheese to the casserole - Reserve only a small amount of cheese for the top. Too thick a layer of cheese insulates the casserole and prevents steam from escaping, causing the casserole to turn out soggy.
Frequently asked questions
Yes, this recipe can be doubled and prepared in a 9x13 casserole dish. The cooking time may increase by about 5-10 minutes. Test with an instant-read thermometer for best results.
Leftover cornbread casserole will keep for 3 to 4 days in a tightly sealed container in the refrigerator and reheats well in the microwave.
📖 Recipe
Cornbread Zucchini Casserole
Ingredients
- ⅔ cup (104 g) cornmeal
- ½ cup (60 grams) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon oregano
- ½ cup (115 g) whole milk
- 3 tablespoons (42 g) unsalted butter, melted
- 1 large egg
- 1 large (270 g) zucchini, grated (about 2 cups or 270 grams before squeezing liquid out)
- 1 small onion, grated
- 4 ounces (113 g) pepper jack cheese, grated (1 cup)
Instructions
- Preheat oven to 350 degrees Fahrenheit and lightly grease an 8x8 casserole dish (or other 2 quart dish). Set aside.
- In a bowl, whisk together dry ingredients: cornmeal, flour, baking powder, salt, and oregano. Make a well in the center. Add milk, melted butter, and egg. Stir to combine.
- Grate and measure your zucchini and onion, wrap in a few layers of paper towel or a kitchen towel, then squeeze firmly over the kitchen sink to remove excess moisture. Do not skip this step, excess moisture makes your casserole soggy.
- After squeezing, add zucchini and onion, along with most of your cheese (reserving a small amount for the top) to the batter and stir to incorporate. Pour batter into prepared dish, spreading into an even layer. Top with reserved cheese.
- Bake, uncovered, for about 50-55 minutes, or until internal temperature reaches about 200-205 degrees Fahrenheit. Or, when a toothpick inserted into the center comes out with crumbs, not batter.
- Remove from oven and allow to cool for 10 minutes before serving.
Recommended Equipment
Notes
- Cheese: Make sure not to add too thick a layer of cheese on top - too much cheese insulates the casserole, preventing steam from escaping, making your casserole soggy.
- Subs: Zucchini can be substituted with yellow summer squash.
- Storage: Leftovers will keep for 3-4 days in the refrigerator in a tightly sealed container.
- Heat: Add ¼ teaspoon of red pepper flakes for a kick of heat.
So if we already salted, drained, and squeezed the zucchini, we want about 135 g for this recipe?
I don't remember how much we used the first time, but it was good. We used extra sharp cheddar, and I recommend adding cayenne and/or chili powder if doing so. Otherwise, it does turn out bland.