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Zucchini Cornbread Casserole

Diana S.

"A delicious and easy to prepare side dish casserole loved by everyone in the family. "
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1 h 15 m servings 261 cals
Original recipe yields 8 servings


  • Calories:
  • 261 kcal
  • 13%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 11.9 g
  • 24%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 820 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  2. In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.
  3. Bake in a preheated oven for 60 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 462
  1. 601 Ratings

Most helpful positive review

I have made this recipe two times. The first - per the instructions. It was way to wet, but good flavor. The second time I grated the zucchini and lightly salted it and put it in a collander for...

Most helpful critical review

Good recipe with ingredients that are readily on hand. My teenagers even ate it.

Most helpful
Most positive
Least positive

I have made this recipe two times. The first - per the instructions. It was way to wet, but good flavor. The second time I grated the zucchini and lightly salted it and put it in a collander for...

The first time I made this it tasted like a zucchini pound cake! I never knew packaged cornbread mix had sugar in it. Why would anybody do that? The next time I made it using a mix that didn't h...

Great recipe and good use of zucchini! Light, fluffy, excellent cornbread! Company loved it!!! Update: You must drain the zucchini... lightly salt the zucchini and let sit for 15 min minimal...

This was a really tasty and useful recipe for the zucchini windfall of the summer garden. Has anyone tried to freeze it? It's a great side, but I liked it as a breakfast item. I followed the ...

This recipe was very good, similar to a quiche in flavor and texture. Next time I will try addding bacon and spinach to the mix. It would also be good with Monterey Jack cheese. My suggestions...

5/31 made it again. This time subbed SHARP cheddar, 3 green onions and yellow squash 3 cups only, no zuke nor salt nor pepper. Added 1/3 cup heavy cream. Family raved about the changes. Otherwis...

Awesome with a few modifications. Sliced the squash, and salted it, then laid it out on paper towels to dry out. I used half an onion (and will probably use less next time as I'm not a big onio...

This recipe came out great! Easy and tasty. Using a combination of yellow squash and zucchini made it prettier, and next time I will add in some red bell pepper as well. I agree that it didn't t...

Strictly for my own notes. Did not have the package of dry mix so made my own, 1 1/2 c cornmeal, 1/2 c flour, 1 t salt, 1 T baking powder, 2 eggs beaten in measuring cup and then added in enoug...