Zucchini Cornbread Casserole

SAVE THIS!

Introduction

Zucchini Cornbread Casserole is the perfect way to bring together summer zucchini and the warm, comforting flavors of cornbread. Moist, slightly sweet, and cheesy, this dish balances the earthy flavor of zucchini with the richness of butter, cheese, and sour cream. It’s hearty enough for a meatless main dish and versatile enough to serve alongside barbecue, roasted chicken, or holiday meals.

Ingredients

• 2 medium zucchinis, grated (about 2 cups, squeezed of excess moisture)
• 1 box (8.5 oz) cornbread mix (like Jiffy)
• 1 cup sour cream
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 cup shredded cheddar cheese (or your favorite cheese)
• ½ small onion, finely diced (optional)
• 1 can (15 oz) whole kernel corn, drained
• 1 can (15 oz) creamed corn
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp garlic powder (optional)

Instructions

1. Prep the zucchini: Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels.
2. Mix the wet ingredients: In a large bowl, whisk together the sour cream, melted butter, and eggs until smooth.
3. Combine: Add in the cornbread mix, corn, creamed corn, zucchini, onion, cheese, and seasonings. Stir until just combined (don’t overmix).
4. Bake: Pour into a greased 9×13-inch baking dish. Bake at 350°F (175°C) for 40–50 minutes, or until golden brown and set in the center.
5. Cool slightly: Let it rest for 10 minutes before slicing.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave.
• Freezer: Wrap cooled casserole tightly in plastic wrap and foil. Freeze up to 2 months. Thaw overnight in the fridge and reheat at 325°F until warmed through.