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Bean Casserole Recipes Savory Garden Zucchini Cornbread

I grew up in a house where summer meant garden baskets on every counter and more zucchini than we knew what to do with. Over time I fell in love with Bean Casserole Recipes that let those simple vegetables shine. This cozy bake is my answer when friends ask for zucchini casserole recipes that feel homey yet still fit an easy weeknight rhythm. For days when you want zucchini casserole recipes healthy rather than heavy, this one leans on sweet corn, tender onion, and a golden cornbread top that feels light enough for warm evenings. It tastes like your favorite squash and zucchini recipes casserole, only with more crunch at the edge and soft, cheesy bites through the middle. I keep it on repeat with other vegetable casserole recipes when the fridge looks full of odds and ends. If you love Zucchini dinner recipes that make the whole table curious, this pan does the trick with bright color and a gentle kick of jalapeno. Leftovers reheat well for lunches, so it slides into my list of go to zucchini dinner recipes without any fuss. Think warm corn bread scent, bubbling cheese, and that little sigh you give when the fork cuts in clean.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: American
Keywords: Bean Casserole Recipes, squash and zucchini recipes casserole, vegetable casserole recipes, zucchini casserole recipes, zucchini casserole recipes healthy, Zucchini dinner recipes
Servings: 4 servings
Author: Elena

Ingredients

  • 3 1/2 cups grated zucchini, well drained
  • 1 white onion, finely chopped
  • 16 ounces shredded cheddar cheese, divided
  • 1 cup thawed corn kernels
  • 1 jalapeno, finely chopped, seeds removed for less heat if you like
  • 2 large eggs
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon fine salt
  • 1/2 teaspoon ground black pepper
  • 1 box corn muffin mix, 8.5 ounces

Instructions

  1. Heat the oven to 350°F and grease an eight by eight inch baking dish with butter or cooking spray.
  2. Place the grated zucchini in a clean towel, squeeze out as much liquid as you can, and add it to a large bowl.
  3. Add the chopped onion, corn, jalapeno, eggs, garlic powder, cumin, salt, pepper, and half of the shredded cheddar to the same bowl and stir until the vegetables are coated.
  4. Sprinkle the corn muffin mix over the mixture and fold gently until no dry pockets remain.
  5. Spread the batter in the prepared baking dish, smooth the top, and cover it with the rest of the cheese.
  6. Bake for about fifty to fifty five minutes, until the center feels set and the top looks deep golden with crisp edges.
  7. Let the casserole rest for at least ten minutes, then slice into squares and serve warm.

Notes

Dry zucchini gives the best texture, so take a moment to squeeze it well in a towel. For a gentle flavor, use mild cheddar and skip the jalapeno seeds. If the top browns faster than you like, lay a loose sheet of foil over the dish for the last few minutes of baking.