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Zucchini Cornbread Casserole

Zucchini cornbread casserole with a golden, set center studded with grated zucchini and sweet corn, topped with melted cheddar. Baked in a greased 9x9-inch dish for easy square servings.
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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: 350
Ingredients Equipment Method Notes

Ingredients
  

Zucchini Cornbread Casserole
  • 2 zucchini Grated and squeezed dry.
  • 1 box (8.5 ounces) corn muffin mix
  • 1 can (14.75 ounces) 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

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, grated zucchini, 1 cup cheddar, green onions, and salt until evenly combined.
Bake and serve
  1. Pour the mixture into the greased dish and top with the remaining cheddar.
  2. Bake for 40-45 minutes, until golden and set in the center, with no wet batter when lightly checked.
  3. Cool for 10 minutes before slicing so the casserole firms up.

Notes

For the best texture, squeeze the grated zucchini very dry—excess moisture can keep the center from setting. Store leftovers covered in the refrigerator for up to 4 days; reheat in the oven or microwave until warmed through. Freezing is not recommended because the zucchini can soften further after thawing. For a lighter option, use reduced-fat sour cream and cheddar.