Mediterranean Cheesy Zucchini Cornbread Casserole
This Mediterranean Cheesy Zucchini Cornbread Casserole is a comforting, savory bake that combines the natural sweetness of corn with the freshness of zucchini and the richness of melted cheddar. The result is a moist, flavorful dish that can serve as a side or even a main course with a light salad. It’s simple, wholesome, and perfect for using up summer zucchini while bringing a Mediterranean touch to classic cornbread.
Total Time: 55 minutes
Servings: 6–8
Ingredients
Base Ingredients:
3½ to 4 cups shredded zucchini, well drained
1 large onion, finely diced
2 large eggs, beaten
1 (8.5 oz / 240 g) package corn muffin mix (like Jiffy)
8 to 16 oz shredded cheddar cheese (use half in the batter and half for topping)
Seasonings:
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder or a pinch of ground cumin (optional for a warm note)
Optional Add-ins:
½ cup corn kernels (fresh, frozen, or canned, drained)
1 small jalapeño, finely chopped (for gentle heat)
¼ cup sour cream or ¼ cup milk (for added moisture and richness)
Instructions
Prep the Zucchini:
Shred zucchini using a grater. Place it in a colander, sprinkle lightly with salt, and let it sit for 10–15 minutes. Squeeze out as much moisture as possible using a clean towel or paper towels. This step is key for preventing a soggy casserole.
Preheat the Oven:
Set your oven to 375°F (190°C). Lightly grease a medium baking dish (around 9×9 inches or similar).
Sauté the Onion:
In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until softened and lightly golden, about 5–7 minutes. Let it cool slightly.
Mix the Batter:
In a large bowl, combine the corn muffin mix, beaten eggs, zucchini, cooked onion, salt, pepper, garlic powder (or cumin), and half of the shredded cheese. Stir in sour cream or milk if using. Mix until evenly combined.
Add Optional Ingredients:
If desired, fold in corn kernels or chopped jalapeño for extra flavor and texture.
Assemble the Casserole:
Pour the mixture into the prepared baking dish, smoothing the top. Sprinkle the remaining cheese evenly over the surface.
Bake:
Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Cool and Serve:
Let it rest for 10 minutes before slicing. Serve warm, garnished with fresh herbs or a drizzle of olive oil if desired.
Tips
Drain the Zucchini Well: Excess water can make the casserole mushy—press it firmly for the best texture.
Cheese Choice Matters: Sharp cheddar adds strong flavor, while mild cheddar melts smoother. You can mix with mozzarella for extra stretch.
Add Protein: Mix in cooked shredded chicken or turkey for a complete meal.
For a Softer Texture: Add a splash of milk or sour cream to make the batter moister and lighter.
Crispier Top: Bake uncovered and broil for 2 minutes at the end for a golden, bubbly crust.
Make Ahead: Assemble the casserole and refrigerate (covered) up to 24 hours before baking.
Use Fresh Corn: Freshly cut kernels add sweetness and crunch compared to canned corn.
Flavor Boost: A pinch of smoked paprika or dried oregano gives a subtle Mediterranean flair.
Variations
Mediterranean Herb Mix: Add oregano, basil, and thyme to enhance the Mediterranean profile.
Greek-Style: Replace cheddar with feta and add a handful of chopped spinach or olives.
Spicy Kick: Add chili flakes or diced jalapeño for extra heat.
Vegetable-Rich Version: Fold in chopped roasted red peppers, sun-dried tomatoes, or spinach.
Creamy Cornbread Bake: Stir in cream cheese for a rich, custardy center.
Gluten-Free Option: Use a gluten-free cornbread mix or polenta base.
Protein Add-On: Mix in diced cooked turkey sausage or grilled chicken for a hearty meal.
Breakfast Twist: Add crumbled cooked bacon and serve with fried eggs on top.
Q&A
Q: Can I use frozen zucchini?
A: Yes, but thaw it completely and squeeze out all the excess water before using.
Q: How do I know when it’s fully baked?
A: The top should be golden brown, and a toothpick inserted into the center should come out clean or slightly moist but not wet.
Q: Can I make it dairy-free?
A: Use plant-based cheese and substitute milk or sour cream with unsweetened oat or almond milk.
Q: Can I double the recipe?
A: Absolutely. Use a 9×13-inch pan and increase baking time to 45–50 minutes.
Q: How should I store leftovers?
A: Keep them in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer to maintain crispness.
Nutrition
(per serving, approx.)
Calories: 290
Protein: 12 g
Fat: 14 g
Carbohydrates: 28 g
Fiber: 3 g
Sodium: 480 mg
Conclusion
This Mediterranean Cheesy Zucchini Cornbread Casserole is a cozy blend of rustic comfort and fresh, vibrant flavor. The zucchini keeps it moist, the cheese gives it richness, and the cornbread base ties it all together. It’s easy to make, endlessly adaptable, and a crowd-pleaser whether served at brunch, dinner, or as a potluck side.