If you’re a fan of cornbread but are looking for something with a little more kick and nutritional value, we’ve got just the dish! This cheesy Zucchini Cornbread casserole is bursting with flavor and packed with summer veggies. Zucchini is truly the star of the show here, with a hefty 3 1/2 cups loaded into this dish. Sweet corn and a zesty jalapeno play supporting roles for a final result that knocks it out of the park.

We went with a box of corn muffin mix in this recipe to make things super simple. That just leaves shredding and chopping the veggies, then mixing it all together. Transfer the mixture to an 8×8-inch baking dish and top it off with shredded cheddar cheese. Pop the casserole in the oven for just under an hour or until it’s golden brown and cooked through the center. The sight of the crispy cheese on top is enough to get anyone’s mouth watering!

This dish would also work with shredded summer squash instead of zucchini, or a mixture of the two. When the summer harvest starts coming in, it seems to never stop! If you’re looking for a delicious new way to cook zucchini, this recipe is a must-try. Give it a go the next time you need a veggie side dish, and we’re sure you’ll love it as much as we do. Happy cooking!