Introduction
When zucchini is in season, there’s no better way to use it than in a dish that feels both hearty and fresh. This zucchini cornbread casserole is a flavorful blend of tender zucchini and golden cornbread, baked together to create a side dish that’s perfect for family dinners, potlucks, or even a Mediterranean-inspired spread. It’s wholesome, colorful, and simple enough for busy weeknights.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk (or milk with 1 tbsp lemon juice)
- ½ cup vegetable oil or melted butter
- 2 tablespoons sugar (optional)
- 1 ½ cups zucchini, diced or shredded (squeeze lightly to remove excess water)
- 1 cup shredded cheddar cheese (or mozzarella for a milder flavor)
- ½ cup chopped scallions or onions
Instructions
- Preheat & prepare dish
Heat the oven to 350°F (175°C). Lightly grease a 9×9 baking dish or similar size. - Mix dry ingredients
In a large bowl, combine cornmeal, flour, baking powder, baking soda, and salt. - Combine wet ingredients
In another bowl, whisk eggs, buttermilk, oil, and sugar until smooth. - Bring it together
Pour the wet ingredients into the dry, stirring gently until just combined. - Add vegetables & cheese
Fold in zucchini, cheese, and scallions until evenly distributed. - Bake
Transfer batter to the prepared dish. Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. - Cool & serve
Allow to cool slightly before slicing into squares. Serve warm as a side dish or a light main.
Tips & Variations
- Mediterranean twist: Add fresh herbs like thyme, oregano, or parsley for extra flavor.
- Spicy kick: Stir in diced jalapeños or red pepper flakes.
- Cheese swap: Try feta for a tangy touch or pepper jack for spice.
- Meal prep: Bake ahead and reheat for quick weeknight dinners.
Why You’ll Love It
- Seasonal & fresh – a great way to use garden zucchini.
- Hearty but light – cornbread’s sweetness balances the veggies.
- Family-approved – comforting and easy to serve.
- Versatile – pairs with grilled meats, soups, or Mediterranean platters.
Final Thoughts
This vegetable zucchini cornbread casserole is the kind of dish that makes seasonal eating easy and delicious. With its golden crust and tender, flavorful interior, it’s a recipe you’ll find yourself baking again and again. Whether you serve it at a summer dinner, a holiday potluck, or as a cozy side in cooler months, it’s sure to brighten your table.
