Indulge in the delightful fusion of flavors with our Cheesy Zucchini Cornbread Casserole. This recipe combines the warmth of traditional cornbread with the freshness of zucchini, creating a dish that’s both comforting and refreshing. The savory cheddar cheese adds a creamy richness, making each bite irresistible. Perfect for gatherings or weeknight dinners, this casserole is sure to become a family favorite.
In our household, the Cheesy Zucchini Cornbread Casserole isn’t just a dish; it’s a legend. It all started when my husband, skeptical of the idea of zucchini in cornbread, reluctantly took his first bite. To his surprise, he couldn’t get enough! From that moment on, it became a staple in our family dinners. We’ve shared countless memorable meals over this casserole, from lazy Sunday brunches to cozy winter nights by the fireplace. It’s not just a recipe; it’s a part of our family’s story, reminding us of the joy found in trying new things and savoring every moment together.
Why This Recipe Rocks:
- Bursting with flavor: The combination of zucchini, onion, and cheddar cheese creates a symphony of savory goodness in every bite.
- Easy prep: With simple ingredients and straightforward instructions, this recipe is perfect for busy weeknights or lazy weekends.
- Versatile: Serve it as a side dish or as the star of the meal; either way, it’s guaranteed to impress.
- Crowd-pleaser: Whether you’re hosting a family gathering or a potluck with friends, this casserole will have everyone coming back for seconds.
Ingredients:
- 1 large zucchini (about 225 grams or 0.5 lb), grated
- 1/2 teaspoon salt
- 1/4 medium onion, diced
- 4 oz. (113 grams) cheddar cheese, shredded
- 1 box (8 oz. or 226 grams) corn muffin mix
- 1 egg
- 1/3 cup (80 ml) milk
Directions:
- Grate the zucchini into a colander and sprinkle with salt. Let it sit for at least 30 minutes to drain excess moisture. Squeeze out any remaining moisture from the zucchini.
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine the grated zucchini, diced onion, 2/3 of the shredded cheddar cheese, corn muffin mix, egg, and milk. Stir until well combined, being careful not to overmix.
- Pour the mixture into an 8×8-inch baking pan.
- Sprinkle the remaining shredded cheddar cheese on top of the mixture.
- Bake for 25 to 30 minutes, or until the cornbread is cooked through and the cheese is golden brown.
- Allow the casserole to cool in the pan for 30 minutes before slicing and serving.
Notes:
For a variation, try adding cooked bacon or diced jalapeños for an extra kick of flavor. You can also make this recipe ahead of time and reheat it in the oven before serving. Enjoy!
Cheesy Zucchini Cornbread Casserole
Ingredients
- 1 large zucchini about 225 grams or 0.5 lb, grated
- 1/2 teaspoon salt
- 1/4 medium onion diced
- 4 oz. 113 grams cheddar cheese, shredded
- 1 box 8 oz. or 226 grams corn muffin mix
- 1 egg
- 1/3 cup 80 ml milk
Instructions
- Grate the zucchini into a colander and sprinkle with salt. Let it sit for at least 30 minutes to drain excess moisture. Squeeze out any remaining moisture from the zucchini.
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine the grated zucchini, diced onion, 2/3 of the shredded cheddar cheese, corn muffin mix, egg, and milk. Stir until well combined, being careful not to overmix.
- Pour the mixture into an 8x8-inch baking pan.
- Sprinkle the remaining shredded cheddar cheese on top of the mixture.
- Bake for 25 to 30 minutes, or until the cornbread is cooked through and the cheese is golden brown.
- Allow the casserole to cool in the pan for 30 minutes before slicing and serving.