Corn & Zucchini Casserole – An easy cornbread casserole filled with corn and fresh zucchini makes a perfect side dish!
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!
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!
- 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)
- Preheat oven to 375.
- Place stick of butter in a 7 x 10 baking dish. Place in oven to melt butter while the oven preheats.
- In a large mixing bowl, mix cornbread mix, egg, and milk until combined.
- Mix in onion, cream-style corn, and shredded zucchini.
- Once butter has melted, remove from oven. Pour batter onto butter in casserole dish.
- Bake for 30 minutes or until golden brown.
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.
Thanks Joanie!
MMmmm what an awesome side dish for summer!
Thanks Stephanie!
HOW DO YOU SHRED ZUCHINNI?? I’VE NEVER DONE IT BEFORE.
I use a cheese grater! Super easy!
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!
Thanks Annie!
This looks insanely good, I’ve pinned it! Do you think I could make it with fresh corn?
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.
Yum…I love the idea of adding zucchini to corn casserole. This is really one of my favorite side dishes.
Thanks Holly!
Oh my goodness…I am obsessed with all things corn and zucchini lately! Loving this casserole! Pinned!
What a beautiful and delicious looking summertime dish. Love that sweet corn and zucchini combo…yum!
Hello. What size is the canned corn?
Hi! It’s the regular 15 oz can. Thanks for visiting!
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!
Hi! I’m so glad you liked it! That is definitely a favorite of mine too! Thanks for letting me know!!
My mother in law made this for us and it was delicious!
Do you think we could make this and freeze before cooking?
Thanks!
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!
I didn’t have any zucchini but I had plenty of yellow squash. It’s in the oven now! The batter tasted good, lol!
Hi Suzanne! That sounds like such a great substitute!! Hope you enjoy it!!
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 🙂
Hi Megan! I’m so glad y’all like it!! Thanks for letting me know!
Do you squeeze the zucchini?
Hi Jean! I do not squeeze the zucchini. Hope you enjoy and thanks for visiting!
Hi. Making this tomorrow, do you need to squeeze or drain the zucchini?
Hi Kim! No need to drain or squeeze! Hope you enjoy!!
This is so good! I made it today abs I can’t stay away from it…it’s delicious!
We love this one too!! Thanks for letting me know!!
Could you possibly add hamburger or sausage to this for a complete meal
Hi Linda! I’m actually posting a new recipe like this in a few days!! It has hamburger, and we loved it!
Can you advise the nutrition content? Thank you.
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.
Hi, can cheese be added to this recipe?
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.
Do you think this could be made in a crockpot?
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.
Can you freeze it, I absolutely love this recipe and now have half of my family making this
So glad to hear that, Dawn! I have not tried to freeze it, but I would think it would freeze okay.
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. 🤗
So glad you liked it, Clarissa!
Just made this tonight and I have to say, this is amazing!! Such comfort food and such a great way to use excess zucchini from our garden. I made it exactly as the recipe stated and it turned out better than expected!
Just made this and I have to say, this is amazing!! I made it just as the recipe stated and it was such comfort food!
So awesome to hear, Susan! Thanks for letting me know!!!
I have made this a few times now and it is delicious.
Making it for Thanksgiving and would like to double the recipe in a larger pan. Just not sure if I should use double the butter melted in the pan? Anyone have any experience doing that that?
Hi MiMi! I would double the butter 🙂
I forgot to say in my previous comment that I add some whole kernel corn to this as well (in addition to the cream style). 1 can, drained or 3/4 – 1 cup frozen. I don’t really measure, just put some in. ☺️