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Zucchini Cornbread Casserole

Zucchini cornbread casserole with tender grated zucchini and sweet corn, baked until golden and set. Cheddar melts on top for a hearty, scoopable side dish.
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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: 380
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 2 medium zucchini grated and squeezed dry
corn muffin mix
  • 1 box (8.5 ounces) corn muffin mix
cream-style corn
  • 1 can (14.75 ounces) cream-style corn
frozen corn kernels
  • 1 cup frozen corn kernels thawed
eggs
  • 2 large eggs
sour cream
  • 0.5 cup sour cream
butter
  • 0.25 cup butter melted
shredded cheddar
  • 1.5 cups shredded cheddar divided
green onions
  • 2 green onions sliced
salt
  • 0.5 tsp salt

Equipment

  • 1 sheet pan

Method
 

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

Notes

For the best texture, squeeze the grated zucchini very dry so the casserole doesn’t turn watery. Store leftovers covered in the refrigerator for up to 4 days. Freezing is not recommended because the zucchini can release moisture after thawing. If you want a dairy-light option, use reduced-fat cheddar and light sour cream (texture may be slightly softer).