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Aug
06
2015

Corn & Zucchini Casserole

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Corn & Zucchini Casserole – An easy cornbread casserole filled with corn and fresh zucchini makes a perfect side dish!
Corn & Zucchini Casserole - An easy cornbread casserole filled with corn and fresh zucchini makes a perfect side dish! - Diary of a Recipe Collector

I’m so excited to bring you this recipe today.  I shared it a few months ago on Mandy’s Recipe Box, and I couldn’t wait to do the same here.  Corn Casserole has to be one of my favorite side dishes.  It is so easy and so good, and it all starts with a box cornbread mix!  Well, with zucchini season in full swing, I thought it would be a great addition to a family favorite.  It’s moist, buttery perfection and a perfect summer side!

Corn & Zucchini Casserole - An easy cornbread casserole filled with corn and fresh zucchini makes a perfect side dish! - Diary of a Recipe Collector

I often hear from readers who make their own cornbread mix.  That would work fine here too!  Just use your own recipe and add in the chopped onion, cream-style corn, and the shredded zucchini.  Don’t forget the butter either!

Hope you enjoy this summer side as much as we did!  See y’all next week, and be sure to check out other perfect side dishes below!

Corn & Zucchini Casserole - Diary of a Recipe Collector

Corn & Zucchini Casserole
 
Recipe Type: Side Dish
Author: Jaren
Ingredients
  • 1 stick butter
  • 1 box Jiffy cornbread mix
  • 1 egg
  • 1/3 cup milk
  • 1 cup chopped onion
  • 1 can cream-style corn
  • 2 cups shredded zucchini (about 2 small zucchini)
Instructions
  1. Preheat oven to 375.
  2. Place stick of butter in a 7 x 10 baking dish. Place in oven to melt butter while the oven preheats.
  3. In a large mixing bowl, mix cornbread mix, egg, and milk until combined.
  4. Mix in onion, cream-style corn, and shredded zucchini.
  5. Once butter has melted, remove from oven. Pour batter onto butter in casserole dish.
  6. Bake for 30 minutes or until golden brown.
 
3.2.2925

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Frito Corn Salad
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Vidalia Onion Cornbread Muffins
Vidalia Onion Cornbread Muffins

Baked Potato Casserole
Baked Potato Casserole | Diary of a Recipe Collector

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Jaren

Jaren

I am a wife to an awesome husband, mother of four great kids, and a middle school math teacher. I love collecting recipes and cookbooks! Being able to share the things I make with others is so much fun for me. I have gotten so many cookbooks and torn so many recipes out of magazines! This is my way to really make use of them. I am starting this blog as a way to chronicle the recipes I’ve tried and pass them along. I hope everyone enjoys!!!
Jaren

Latest posts by Jaren (see all)

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Comments

  1. Joanie @ Zagleft says

    August 6, 2015 at 8:39 am

    I love corn casserole and make it often around the holidays but I’ve never added zucchini to it. What a great idea and the perfect way to use up all of my zucchini.

    Reply
    • Jaren says

      August 6, 2015 at 5:05 pm

      Thanks Joanie!

      Reply
  2. Stephanie says

    August 6, 2015 at 10:01 am

    MMmmm what an awesome side dish for summer!

    Reply
    • Jaren says

      August 6, 2015 at 5:04 pm

      Thanks Stephanie!

      Reply
  3. Annie @Maebells says

    August 6, 2015 at 11:23 am

    I am SUCH a big casserole fan. It is my favorite things to cook or eat. I love this corn and zucchini version! So delicious!

    Reply
    • Jaren says

      August 6, 2015 at 5:04 pm

      Thanks Annie!

      Reply
  4. Sara says

    August 6, 2015 at 3:46 pm

    This looks insanely good, I’ve pinned it! Do you think I could make it with fresh corn?

    Reply
    • Jaren says

      August 6, 2015 at 5:04 pm

      Thanks Sara! I’ve never tried it with fresh corn, and opt to use the cream-style corn for the extra moisture. I would maybe try adding a little more milk to it if I used fresh corn.

      Reply
  5. Holly @ 3 Yummy Tummies says

    August 6, 2015 at 4:20 pm

    Yum…I love the idea of adding zucchini to corn casserole. This is really one of my favorite side dishes.

    Reply
    • Jaren says

      August 6, 2015 at 5:02 pm

      Thanks Holly!

      Reply
  6. Justine | Cooking and Beer says

    August 7, 2015 at 1:58 pm

    Oh my goodness…I am obsessed with all things corn and zucchini lately! Loving this casserole! Pinned!

    Reply
  7. Nutmeg Nanny says

    August 7, 2015 at 4:25 pm

    What a beautiful and delicious looking summertime dish. Love that sweet corn and zucchini combo…yum!

    Reply
  8. Fully Alive says

    June 24, 2016 at 8:07 am

    Hello. What size is the canned corn?

    Reply
    • Jaren says

      June 24, 2016 at 12:45 pm

      Hi! It’s the regular 15 oz can. Thanks for visiting!

      Reply
  9. Fully Alive says

    June 24, 2016 at 8:21 pm

    Made this tonight for dinner. (Thanks for the prompt response to my inquiry about the size can!) One word – Yum-O! It really turned out like the photo (beautiful) and took 30 minutes just as the recipe indicated. Thank you for sharing!

    Reply
    • Jaren says

      June 25, 2016 at 8:50 am

      Hi! I’m so glad you liked it! That is definitely a favorite of mine too! Thanks for letting me know!!

      Reply
  10. Julie says

    July 7, 2016 at 6:34 pm

    My mother in law made this for us and it was delicious!
    Do you think we could make this and freeze before cooking?
    Thanks!

    Reply
    • Jaren says

      July 7, 2016 at 9:14 pm

      Hi Julie! Thanks so much for letting me know! I have never made it and froze it before cooking, so I’m not exactly sure it would turn out. I do imagine that it would do fine baking and then freezing though. I need to give it a try. Glad you guys enjoyed it!

      Reply
  11. Suzanne jones says

    August 20, 2016 at 4:09 pm

    I didn’t have any zucchini but I had plenty of yellow squash. It’s in the oven now! The batter tasted good, lol!

    Reply
    • Jaren says

      August 20, 2016 at 4:11 pm

      Hi Suzanne! That sounds like such a great substitute!! Hope you enjoy it!!

      Reply
  12. Megan Rae says

    August 25, 2016 at 10:33 pm

    I made this tonight for dinner along with pork chops, it was delicious! My dad ate dinner later and text me with compliments about how good the cornbread zucchini casserole was! I did have to bake mine for longer than 30 minutes, otherwise followed the recipe 🙂

    Reply
    • Jaren says

      August 26, 2016 at 8:41 pm

      Hi Megan! I’m so glad y’all like it!! Thanks for letting me know!

      Reply
  13. Jean Barley says

    August 29, 2016 at 3:03 pm

    Do you squeeze the zucchini?

    Reply
    • Jaren says

      August 29, 2016 at 9:12 pm

      Hi Jean! I do not squeeze the zucchini. Hope you enjoy and thanks for visiting!

      Reply
  14. Kim says

    September 2, 2016 at 7:13 pm

    Hi. Making this tomorrow, do you need to squeeze or drain the zucchini?

    Reply
    • Jaren says

      September 2, 2016 at 8:08 pm

      Hi Kim! No need to drain or squeeze! Hope you enjoy!!

      Reply
  15. Mdot Tatum says

    September 10, 2016 at 2:10 pm

    This is so good! I made it today abs I can’t stay away from it…it’s delicious!

    Reply
    • Jaren says

      September 11, 2016 at 9:37 am

      We love this one too!! Thanks for letting me know!!

      Reply
      • Linda Niggemann says

        August 14, 2020 at 9:06 am

        Could you possibly add hamburger or sausage to this for a complete meal

        Reply
        • Jaren says

          August 15, 2020 at 8:07 am

          Hi Linda! I’m actually posting a new recipe like this in a few days!! It has hamburger, and we loved it!

          Reply
  16. Arlene Volkay says

    May 1, 2019 at 7:15 am

    Can you advise the nutrition content? Thank you.

    Reply
    • Jaren says

      May 1, 2019 at 9:51 pm

      Hi Arlene! I do not include nutrition content on my site. If you have a smartphone with the “My Fitness Pal” app, you can import recipes from sites like mine to calculate nutrition. I just put it in there and it came out to about 261 calories, 15.9 grams of fat a serving. You can cut back on the butter to reduce the calories and fat.

      Reply
  17. Nora says

    November 24, 2019 at 8:59 am

    Hi, can cheese be added to this recipe?

    Reply
    • Jaren says

      November 24, 2019 at 8:09 pm

      Hi Nora, I’ve never made it with cheese before, but I’m sure you could mix in some shredded cheese and it would turn out fine.

      Reply
  18. Leah says

    November 27, 2019 at 4:39 pm

    Do you think this could be made in a crockpot?

    Reply
    • Jaren says

      November 28, 2019 at 5:59 am

      Hi Leah! I have never tried making this kind of dish in a crock pot. I would definitely use a slow cooker liner or foil to make the clean up easy. I would try cooking it on high for a few hours or until the center is set and turning golden brown on the edges.

      Reply
  19. Dawn Patterson says

    August 1, 2021 at 3:20 pm

    Can you freeze it, I absolutely love this recipe and now have half of my family making this

    Reply
    • Jaren says

      August 2, 2021 at 9:28 pm

      So glad to hear that, Dawn! I have not tried to freeze it, but I would think it would freeze okay.

      Reply
  20. Clarissa says

    January 20, 2022 at 10:31 am

    Beware! This recipe is addicting. It really is , and it’s absolutely delicious, just as written! I’ve made it numerous times. It’s just as good left over the next day too, if you are lucky enough to have leftovers. 🤗

    Reply
    • Jaren says

      January 23, 2022 at 12:03 pm

      So glad you liked it, Clarissa!

      Reply

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I'm Jaren, and I am a wife to an awesome husband, mother of four great kids, and a middle school math and science teacher. I love collecting recipes and cookbooks and sharing what I make!

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