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.
Zucchini Cornbread Casserole
This zucchini cornbread casserole is pure comfort in a dish — soft, golden brown on top, and unbelievably creamy inside (even with no milk or cheese!) Each bite is filled with tender zucchini, sweet corn flavor, and that cozy cornbread texture we all love.
Unlike any of the zucchini casseroles I’ve tried, this one has layers of flavor and it is not “mushy” at all! The zucchini is cooked so it’s crisp-tender and keeps its fresh taste. It is really similar to a cozy corn casserole, but with the added bonus of delicious green squash color and texture!
When I was growing up, Granny planted a big vegetable garden in our backyard. She filled it with our favorite vegetables: corn on the cob, green beans, cucumbers, lettuce, tomatoes, peppers, and of course, zucchini.
I didn’t love the planting part, but I absolutely loved going out to the garden each evening before dinner and picking whatever was ripe. There’s something magical about food that comes straight from the earth you’ve cared for.
These days, I’m grateful that we can buy our favorite vegetables year-round. And while they might not have that fresh-from-the-garden flavor, they can still taste really good, especially when combined into a warm, savory casserole like this one.
One of my favorite vegetables is zucchini, and I eat it almost weekly. I recently found this zucchini corn casserole in an old church cookbook and knew I had to try it. It wasn’t just interesting, it was delicious. Stacey and I both loved it and knew it was one to share.
This dish is simple to make, satisfying, and has a touch of that Southern charm I remember from childhood dinners. It’s perfect as a side dish for a holiday meal or potluck, but it’s easy enough to make on a weeknight.
And like the best casseroles, it has that creamy, comforting texture and just enough sweetness from the corn and cornbread mix to make it feel like something special. The top bakes up golden brown with a perfect touch of crispiness to give it a variety of textures.
Another bonus for this recipe is that it is easy to pull together and bake. You can have the whole thing done in one hour and you can serve it immediately.
When Stacey and I tasted it, we immediately fell in love with it and plan to add it to our holiday repertoire of beloved recipes.
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Ingredients
- Vegetables: Fresh zucchini, canned cream style corn, chopped sweet onion
- Dairy: Unsalted butter
- Dry Goods: Cornbread mix, salt, black pepper
Full ingredient amounts available in the printable recipe card at the bottom of the post.
Helpful Kitchen Tools
- Medium baking dish (8×8 or 9×9 would work)
- Box grater
- Large mixing bowl
Instructions
- Get all your ingredients ready: grate the zucchini, dice the onion, melt the butter.
- Next, combine all of the ingredients in a large bowl and stir to mix.
- Scoop the casserole mixture into your baking pan.
- Place in oven and bake uncovered at 325°F for 35 to 45 minutes until done and lightly browned on top.
Prep Tips
- Zucchini Size – If using large zucchini, use 3-4. If using smaller ones, you may need 5-6. That might seem like a lot of zucchini but once it is all baked together, the corn and cornbread balance it out.
- Cornbread – The recipe didn’t specify what kind of cornbread mix to use but Jiffy was common back then so I used it. Combined with the creamed corn, it gave the dish a slightly sweet taste.
- Storage – Keep leftovers in an airtight container in the fridge for 3-4 days. To reheat, place the baking dish in the oven for 10-15 minutes, as it preheats to 350°F. When the oven reaches temperature, the dish should be warmed throughout. You can also reheat individual slices in a skillet on the stovetop – this dish tastes amazing when it’s crisped up like that!
More Casserole Side Dish Recipes To Try
- Easy Corn Casserole
- Broccoli Cheese Casserole
- Celery Root Casserole
- Sweet Potato Casserole with Pecan Topping
- Swiss Green Bean Casserole
- Creamy Baked Mashed Potatoes
- Cheesy Scalloped Potatoes
Zucchini Corn Casserole Recipe (Printable Recipe Card)
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Zucchini and Corn Casserole
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
- 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
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