Zucchini and Corn Casserole

top down view of a zucchini casserole, with a serving spoon.

Soft, golden, and full of flavor — this zucchini cornbread casserole combines tender zucchini, cornbread mix, and creamed corn for the ultimate comforting veggie side dish.

Course Side Dish

Cuisine American

Keyword casserole, corn, cornbread, Thanksgiving, zucchini

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 166kcal

Author Sara Garska

Cost $10

Equipment

Box grater or food processor
large mixing bowl
Medium baking dish 8X8, 9X9, or something similar

Ingredients

3-4 zucchini grated
1 package corn bread mix I used Jiffy
1/2 cup unsalted butter melted
1 can cream style corn 14.75oz can
1 cup chopped onion
½ teaspoon salt
½ teaspoon pepper

Instructions

Preheat oven to 325°F.
Grate zucchinis with a box grater or food processor and set aside.
Melt butter.
Mix all ingredients in a large mixing bowl.
Scoop the casserole mixture into a baking dish.
Bake uncovered at 325°F for 35 to 45 minutes, until done and browned on top.

Notes

Nutrition information is provided as an estimate only.

Zucchini Size: Use 3–4 large or 5–6 small zucchini. It might seem like a lot, but once baked, the corn and cornbread balance it perfectly.
Cornbread Mix: The original recipe didn’t specify a brand, but Jiffy is a great choice! Combined with creamed corn, it gives the casserole a light, slightly sweet flavor.
Storage & Reheating: Store leftovers in an airtight container in the fridge for 3–4 days. Reheat the whole dish in the oven at 350°F for 10–15 minutes (as it preheats), or crisp individual slices in a skillet on the stovetop — delicious!

Nutrition