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Zucchini Cornbread Casserole — A Make-Ahead Family Side That Holds Its Shape Pinterest recipe pin

Zucchini Cornbread Casserole

A family-friendly casserole with a tender cornbread base and a set, savory zucchini topping that slices cleanly — great for weeknights and potlucks.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt divided
  • 2 large eggs divided
  • 1 cup buttermilk or 1 cup milk + 1 tablespoon white vinegar
  • 1/3 cup unsalted butter melted
  • 2 tablespoons honey or granulated sugar
  • 3 medium zucchini about 3 cups grated and squeezed
  • 1 tablespoon cornstarch
  • 1 1/4 cups milk
  • 1/2 cup shredded sharp cheddar cheese optional
  • 1/4 cup chopped green onions
  • 1 teaspoon dried thyme or 1 tablespoon fresh chopped
  • 1/2 teaspoon black pepper
  • 1 cup canned or frozen corn kernels drained (optional)
Optional toppings
  • 2 tablespoons chopped fresh parsley for garnish optional

Equipment

  • 1 9x13-inch baking dish (3 quart)
  • 1 Box grater or food processor with grating disk
  • 1 Large mixing bowl

Method
 

Prepare and preheat
  1. Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish with butter or nonstick spray.
Zucchini prep
  1. Grate the zucchini on the coarse side and place in a clean towel; squeeze gently until just damp to remove excess moisture and set aside.
Make cornbread base
  1. Whisk together cornmeal, flour, baking powder, baking soda, and 1/2 teaspoon salt in a large bowl.
  2. In a separate bowl whisk 1 egg, buttermilk, melted butter, and honey; fold wet ingredients into dry until just combined, then fold in optional corn kernels.
  3. Spread the batter evenly in the prepared 9x13-inch pan and bake 12 minutes to partially set the base.
Make zucchini topping
  1. Whisk the remaining 2 eggs with 1 1/4 cups milk, 1/2 teaspoon salt, black pepper, cornstarch, cheddar (if using), green onions, and thyme until smooth, then fold in the squeezed zucchini.
Assemble and finish baking
  1. Remove the par-baked cornbread base and pour the zucchini mixture over it, smoothing the top gently; return to the oven and bake 30–35 minutes until the top is golden and a knife comes out mostly clean.
  2. Let the casserole rest 10–15 minutes before slicing; garnish with chopped parsley if desired and serve warm.

Notes

Squeeze grated zucchini well to avoid a watery casserole and par-bake the cornbread base for a firmer result. Use the milk+vinegar trick if you don’t have buttermilk. To freeze, cool completely, wrap tightly, and freeze up to 3 months; thaw overnight and reheat in a 350°F oven.