There’s a reason this Zucchini Cornbread Casserole is a summer staple in kitchens across the South and Midwest: it’s sweet, savory, and bursting with garden-fresh zucchini, all wrapped in a golden, buttery cornbread crust that’s crisp on the edges and tender within.
It’s not just a side—it’s a celebration of seasonal produce, a brilliant way to use up that zucchini bounty, and the perfect crowd-pleaser for potlucks, barbecues, or humble weeknight dinners. And the best part? One dish, minimal cleanup, and ready in under an hour.
Let’s bake a casserole that tastes like sunshine in every bite.
Why You’ll Love This Casserole
✅ Uses 2+ cups of zucchini—a sneaky veggie boost!
✅ Only 9 ingredients—pantry staples you already own
✅ Naturally nut-free (check cornbread mix label)
✅ Make-ahead & freezer-friendly
✅ Perfect for vegetarians (or add cheese for extra richness)
Ingredients You’ll Need2½–3 cups zucchini, grated and thoroughly drained (about 2 medium zucchini)
1 (8.5 oz) box cornbread/muffin mix (like Jiffy)
1 cup shredded sharp cheddar cheese (optional but highly recommended)
½ cup sour cream or plain Greek yogurt
½ cup milk (dairy or unsweetened plant-based)
2 large eggs, room temperature
¼ cup melted butter or oil
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
For the Topping (Optional):
¼ cup shredded cheddar
1 tbsp melted butter
Pinch of paprika or cayenne
