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Zucchini Cornbread Casserole

Zucchini cornbread casserole with a golden, set center and melty cheddar on top. Grated zucchini and corn muffin mix come together into a sliceable side dish that bakes until browned.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Zucchini cornbread casserole base
  • 2 zucchini Grated and squeezed dry.
  • 1 box (8.5 oz) corn muffin mix
  • 1 can (14.75 oz) cream-style corn
  • 1 cup frozen corn kernels Thawed.
  • 2 eggs Large.
  • 0.5 cup sour cream
  • 0.25 cup butter Melted.
  • 1.5 cup shredded cheddar Divided.
  • 2 green onions Sliced.
  • 0.5 tsp salt

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and mix
  1. Preheat oven to 350F, then grease a 9x9-inch baking dish.
  2. Whisk eggs, sour cream, and melted butter until smooth.
  3. Stir in corn muffin mix, cream-style corn, corn kernels, zucchini, 1 cup cheddar, green onions, and salt until evenly combined.
Bake
  1. Pour the mixture into the greased dish and top with the remaining cheddar.
  2. Bake at 350F for 40-45 minutes, until golden and set in the center.
Cool and serve
  1. Cool for 10 minutes before slicing, letting the casserole firm up for clean pieces.

Notes

For the best texture, squeeze the grated zucchini very dry so the casserole bakes up set instead of watery. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat individual portions in the oven or microwave. Freezing isn’t recommended because the zucchini can soften after thawing. For a dairy-light swap, use reduced-fat sour cream and reduced-fat shredded cheddar.