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Zucchini Cornbread Casserole

Zucchini cornbread casserole with creamy corn and tender grated zucchini baked into a golden, set center. Topped with melted cheddar for a cheesy finish in every square.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 2 zucchini Grated and squeezed dry.
Corn muffin base
  • 1 box (8.5 oz) corn muffin mix
Cream-style corn
  • 1 can (14.75 oz) cream-style corn
Corn kernels
  • 1 cup frozen corn kernels Thawed.
Eggs and dairy
  • 2 eggs
  • 0.5 cup sour cream
  • 0.25 cup butter Melted.
Cheddar and garnishes
  • 1.5 cups shredded cheddar Divided.
  • 2 green onions Sliced.
Seasoning
  • 0.5 tsp salt

Equipment

  • 1 sheet pan

Method
 

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

Notes

For the best texture, squeeze the grated zucchini very dry so it doesn’t water down the casserole. Refrigerate leftovers in an airtight container for up to 4 days; reheat portions in the oven or microwave until warm. Freezing is not recommended due to the zucchini’s water content. For a lighter option, use reduced-fat cheddar and light sour cream for a similar cheesy bake.