Mediterranean Zucchini Cornbread Casserole
This casserole is a warm, hearty dish that blends the rustic charm of cornbread with the fresh Mediterranean touch of zucchini, onion, and cheese. It’s the kind of comfort food that works for brunch, a side at dinner, or even a potluck centerpiece. The zucchini keeps the cornbread moist, while the cheese adds richness and flavor. You can keep it simple or boost it with extras like cream-style corn, colorful vegetables, or even cooked beef for a more filling version.
Time
Prep time: 15 minutes
Cook time: 35–40 minutes
Total time: 50–55 minutes
Ingredients
2 cups shredded zucchini (squeeze out excess liquid with a towel)
1 small onion, finely chopped
1 box (about 8.5 oz) dry corn muffin mix
(or make your own with 1 cup cornmeal, 1 cup flour, ¼ cup sugar, 1 tbsp baking powder, ½ tsp salt)
2 large eggs
1 cup shredded Cheddar cheese (or substitute Parmesan or a mix)
½ tsp salt, ¼ tsp black pepper
Optional additions:
1 cup cream-style corn
½ cup diced bell peppers or grated carrots
1 cup cooked ground beef or sausage
Instructions
Preheat oven to 375°F (190°C). Grease a medium baking dish (about 8×8 inches or similar).
Prep zucchini: After shredding, place zucchini in a clean towel and squeeze out as much liquid as possible. This step helps prevent a soggy casserole.
Mix base: In a large bowl, combine the corn muffin mix (or homemade dry mix), eggs, and if using, cream-style corn. Stir until just blended.
Add veggies and cheese: Fold in zucchini, onion, shredded cheese, salt, pepper, and any optional veggies or cooked beef.
Bake: Spread mixture evenly into the prepared baking dish. Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Cool slightly: Let rest for 5–10 minutes before slicing.
Tips
Drain zucchini well: Excess liquid from zucchini can make the casserole soggy, so squeeze it out thoroughly before mixing.
Don’t overmix: Stir until just combined so the cornbread stays tender instead of dense.
Cheese boost: For extra flavor, mix Cheddar with Parmesan or Feta to bring out more Mediterranean notes.
Check doneness: The top should be golden, and a toothpick should come out mostly clean. If the center still looks wet, bake for a few more minutes.
Variations
With protein: Add 1 cup of cooked ground beef, lamb, or sausage for a heartier main dish.
Vegetable-loaded: Fold in diced bell peppers, carrots, or even spinach for more color and nutrition.
Spiced-up: Season with oregano, thyme, or a pinch of red pepper flakes for extra depth.
Creamy touch: Stir in cream-style corn for a moist, slightly sweet casserole.
Lighter version: Use part-skim cheese and cut back on sugar in the cornbread base.
Make it mini: Bake in muffin tins for portable, individual servings.
Q&A
Q: Can I make this ahead of time?
A: Yes. You can prepare the batter up to a day in advance and refrigerate it. When ready, bake as directed (add a few extra minutes if chilled).
Q: How do I store leftovers?
A: Store cooled slices in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
Q: Can I freeze it?
A: Absolutely. Slice into portions, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Q: Do I need cream-style corn?
A: No, it’s optional. It makes the casserole moister and sweeter, but you can leave it out if you prefer a more classic cornbread texture.
Q: What can I serve this with?
A: It pairs well with soups, stews, grilled meats, or a fresh green salad for a lighter meal.
Nutrition
(per serving, based on 8 servings)
Calories: ~220
Protein: 9 g
Carbohydrates: 24 g
Fat: 10 g
Fiber: 2 g
Sugar: 5 g
Sodium: 420 mg
(Values will vary depending on cheese type, optional ingredients, and cornbread mix used.)
Conclusion
This Mediterranean Zucchini Cornbread Casserole strikes the balance between comfort and freshness. The zucchini lightens up the rich cornbread base, while the cheese gives it a savory, satisfying edge. It’s versatile enough to stand alone as a main or shine as a side dish alongside soups, roasted meats, or salads. Whether you keep it simple or load it with extra vegetables and protein, it’s a dependable recipe that feels both wholesome and indulgent.