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Zucchini Cornbread Casserole

Zucchini cornbread casserole with tender grated zucchini and sweet corn, baked until golden and set in the center. Melted cheddar on top creates a browned, cheesy finish that slices cleanly after a short cool.
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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: 340
Ingredients Equipment Method Notes

Ingredients
  

Zucchini Cornbread Casserole
  • 1 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 cup shredded cheddar Divided; 1 cup in batter and remaining on top.
  • 2 green onions Sliced.
  • 0.5 tsp salt

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat oven to 350F, then grease a 9x9-inch baking dish.
  2. Pour the batter into the dish and top with the remaining cheddar.
Mix the casserole
  1. Whisk eggs, sour cream, and melted butter until smooth.
  2. Stir in corn muffin mix, cream-style corn, corn kernels, zucchini, 1 cup cheddar, green onions, and salt until evenly combined.
Bake and finish
  1. Bake for 40-45 minutes at 350F until golden and set in the center.
  2. Cool for 10 minutes before slicing so the casserole holds its shape.

Notes

Pro tip: squeezing the grated zucchini dry helps prevent a watery bake and keeps the casserole tender. Store covered in the fridge for up to 4 days; reheat portions in the microwave or warm in a 325F oven until hot. Freezing is yes—cool completely, wrap tightly, and freeze up to 2 months; thaw in the fridge overnight before reheating. For a lower-fat swap, use reduced-fat sour cream and reduced-fat cheddar.