Zucchini Cornbread Casserole – A Southern Twist on Comfort Food

As a child, I spent many humid Southern evenings in my grandmother’s kitchen, the scent of sweet corn and sizzling butter thick in the air. She believed in stretching garden bounty into belly-warming meals, and this Zucchini Cornbread Casserole was one of her favorite tricks. It was humble, hearty, and always brought the family to the table.

This recipe brings together the creaminess of fresh zucchini and the rustic texture of cornmeal, baked into a soft, cheesy casserole that’s the perfect side—or even main—dish. With roots in Southern American cuisine, this casserole is ideal for using up summer zucchini or transitioning into cozy fall fare. Whether you’re bringing it to a potluck or enjoying a quiet dinner at home, this dish satisfies on every level.

Why You’ll Love Zucchini Cornbread Casserole

Perfectly seasonal: Pairs summer zucchini with fall’s favorite—cornbread
Comforting & hearty: Southern-style goodness in every bite
Easy to prepare: One bowl, one dish, minimal cleanup
Versatile: Great as a side or vegetarian main
Crowd-pleasing: A hit at gatherings and holidays
Moist and cheesy: Thanks to the zucchini and cheese combo

Ingredients (Serves 6)

• 1 tablespoon olive oil or butter
• 2 medium zucchinis (about 500g), grated and drained
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 large eggs
• 1/2 cup sour cream (or Greek yogurt)
• 1/2 cup whole milk
• 1/4 cup melted butter (plus extra for greasing)
• 1 cup shredded sharp cheddar cheese
• 1/4 cup chopped scallions (optional)
• 1/2 teaspoon smoked paprika (optional, for extra depth)

Instructions

1. Preheat your oven and prepare the pan:
Preheat the oven to 375°F (190°C). Grease a 9-inch square or round casserole dish with butter or non-stick spray.

2. Prep the zucchini:
Grate zucchini using a box grater. Place it in a clean kitchen towel and squeeze out as much moisture as possible. This step prevents the casserole from becoming soggy.

3. Combine dry ingredients:
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, pepper, and smoked paprika if using.

4. Mix wet ingredients:
In another bowl, whisk together the eggs, sour cream, milk, and melted butter until smooth.

5. Combine everything:
Add the wet mixture into the dry ingredients and stir gently until just combined. Fold in the grated zucchini, cheese, and scallions.

6. Bake the casserole:
Pour the batter into your prepared dish and smooth the top. Bake for 30–35 minutes or until golden on top and a toothpick inserted into the center comes out clean.

7. Cool and serve:
Let the casserole rest for 10–15 minutes before slicing. Serve warm or at room temperature.

Cooking Tips & Variations

Drain that zucchini:
Don’t skip squeezing out the zucchini—it’s key to achieving a fluffy, set texture.

Spice it up:
Add a pinch of cayenne, diced jalapeños, or green chilies for a little kick.

Cheese it up:
Sharp cheddar gives depth, but Monterey Jack, pepper jack, or even crumbled feta make tasty swaps.

Make it meaty:
Stir in browned breakfast sausage or bacon bits for a heartier dish.

Add corn kernels:
A handful of sweet corn (fresh, canned, or frozen) brings extra texture and flavor.

How to Store and Reheat

Refrigerator:
Store cooled leftovers in an airtight container for up to 4 days.

Freezer:
Wrap individual slices in plastic and foil, then freeze for up to 3 months. Thaw overnight in the fridge.

Reheating:
Warm slices in a 325°F (160°C) oven for 10–15 minutes, or microwave gently in 30-second intervals until heated through.

Serving Ideas

As a Side:
Pairs beautifully with BBQ meats, roasted chicken, chili, or stews.

As a Main:
Serve with a crisp garden salad or coleslaw and a side of beans.

Brunch Style:
Top with a fried egg and hot sauce for a Southern-inspired morning treat.

Holiday Table:
A unique addition to Thanksgiving or fall potluck spreads—everyone loves the unexpected twist of zucchini in cornbread form.

Nutritional Information (Estimated per serving)

• Calories: 275
• Fat: 15g
• Carbs: 26g
• Fiber: 2g
• Protein: 9g
• Sugar: 3g

Why Zucchini & Cornbread Are a Southern Match

In the South, cornbread is sacred—and every family has their version. By folding in summer zucchini, you not only make it extra moist but sneak in a bit of veggie goodness. The combination honors Southern roots while adding a fresh, seasonal twist that feels both traditional and new.

This dish especially shines in late summer, when zucchini is still abundant and the air is just starting to cool. But thanks to year-round availability of zucchini and pantry-staple cornmeal, it’s a recipe that fits every season.

Bring It to a Gathering

Hosting a summer picnic or fall harvest dinner? This Zucchini Cornbread Casserole travels well and holds up on buffet tables. Just let it cool slightly before transporting, and reheat briefly before serving.

Want to make it feel extra festive? Sprinkle a little more shredded cheese or fresh herbs on top before baking. A few sliced cherry tomatoes can also brighten the top and add color.

Make It Ahead

You can prepare the casserole one day in advance and bake it fresh before serving. Or, bake it entirely, refrigerate overnight, and gently reheat before your meal. It’s forgiving, flexible, and flavorful.

Quick Substitutions

No sour cream?
Use plain Greek yogurt or crème fraîche.

Need it gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free blend or corn flour.

Prefer a lighter version?
Use low-fat milk and cheese and swap out half the oil with applesauce.

A Southern-Inspired Menu Featuring This Dish

Starter: Deviled eggs or okra fries
Main: BBQ chicken or pulled pork
Side: Zucchini cornbread casserole and baked beans
Dessert: Peach cobbler or pecan pie
Drink: Iced sweet tea or cold lager

Final Thoughts

This Zucchini Cornbread Casserole is more than a way to use up summer zucchini—it’s a warm, hearty, and inviting dish that brings together two Southern staples in perfect harmony. It’s easy to make, satisfying to eat, and versatile enough to serve in any season.

Whether you’re cooking for family dinner, feeding a crowd, or just enjoying the comfort of a well-baked dish, this casserole is a winner every time.

If you bake it, be sure to share your version with me! Tag it on Instagram with #SouthernZucchiniBake and let’s see how you make it your own.

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