Perfect as a side dish for grilled meats or as a standalone vegetarian meal, this Zucchini Cornbread Casserole is easy and quick to make. Mixing fresh zucchini, sweet corn, and bright red bell pepper with corn muffin mix and shredded cheddar, makes for a tasty twist on a Southern favorite!
Ingredients For Zucchini Cornbread Casserole
- Cooking spray
- Zucchini squash
- Whole kernel corn
- Onion
- Red bell pepper
- Eggs
- Shredded cheddar
- Corn muffin mix
- Paprika
- Dried oregano
- Celery salt
- Salt and pepper
How To Make Easy Zucchini Cornbread Casserole
- Spray a 7×11-inch casserole dish with cooking spray and preheat the oven to 350 F.
- Combine the shredded zucchini, onion, corn, bell pepper, and eggs in a large bowl.
- Mix in half of the shredded cheddar, paprika, oregano, celery salt, salt, and pepper.
- Add the muffin mix, and stir to combine.
- Spoon the mixture evenly into the prepared baking dish and top with the remaining cup of shredded cheddar.
Bake for about 1 hr or until the top is lightly brown and a toothpick inserted in the middle comes out clean.
Can This Be Made Ahead Of Time?
You can prepare the mixture and keep it in the fridge overnight. Add about 10-15 mins of extra baking time if you are going to use it cold.
How Do I Store Leftovers?
Place any leftovers in an airtight container in the fridge for up to 3 days. Reheat it in the microwave.
Quick & Easy Zucchini Cornbread Casserole
Equipment
- Large mixing bowl
- 7x11-inch casserole dish
- Oven
- Knife and cutting board
Ingredients
- 4 cups shredded zucchini
- ½ cup onion, chopped
- 1 cup whole-kernel corn drained
- ½ cup red bell pepper, chopped
- 2 large eggs
- 2 cups cheddar, shredded
- ¼ tsp salt
- ¼ tsp freshly ground pepper
- ½ tsp celery salt
- 1 tsp dried oregano
- 1 tsp paprika
- 1 - 8.5 oz package dry corn muffin mix
Instructions
- Spray a 7x11-inch casserole dish with cooking spray and preheat the oven to 350 F.
- Combine the shredded zucchini, onion, corn, bell pepper, and eggs in a large bowl.
- Mix in half of the shredded cheddar cheese, paprika, oregano, celery salt, salt, and pepper.
- Add the muffin mix and stir to combine.
- Spoon the mixture evenly into the prepared baking dish and top with the remaining cup of shredded cheddar.
- Bake for about 1 hr or until the top is lightly brown and a toothpick inserted in the middle comes out clean.
Nutrition
Frequently Asked Questions
How Can I Prevent The Casserole From Being Too Wet?
After you grate the zucchini, place it in a colander and sprinkle it with a teaspoon of salt. Let it sit for about one hour to drain the excess moisture and squeeze out the liquid before adding it to the cornbread mix.
Can I Use A Different Type Of Cheese?
By all means use any melty cheese such as mozzarella, Monterey Jack, or your favorite.
Do I Have To Use Corn Muffin Mix?
Yes, it is the base of this recipe. If you don’t have it on hand, you can use ⅔ cup flour, ½ cup yellow cornmeal, ¼ cup sugar, 1 tbsp baking powder, ½ tsp salt, and 2 tbsp oil.
What Can I Add To Enhance The Flavor?
You can add your favorite herbs. Basil, oregano, parsley, or thyme work well. Spices like paprika or cayenne pepper are great additions too.
Can I Add Other Vegetables?
Yes! You can add carrots, peas, or yellow squash for added color and nutrition.
What If I Don’t Have A 7×11-inch Casserole Dish?
You can use a 2-quart baking dish or any dish that can hold the mixture. To make sure the casserole is cooked through use the toothpick method.
How Do I Know When The Casserole Is Done?
Use the toothpick method: insert a toothpick in the center. If it comes out clean, the casserole is done. It should also be golden brown on top.
Is There A Gluten-Free Option?
You can use a gluten-free corn muffin mix and make sure all ingredients are gluten-free.
