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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. Mixed in one bowl and finished with a melty cheddar top for a hearty side-dish slice.
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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: 365
Ingredients Equipment Method Notes

Ingredients
  

Dry mix and vegetables
  • 2 zucchini Grated and squeezed dry.
  • 1 can (14.75 oz) cream-style corn
  • 1 cup frozen corn kernels Thawed.
  • 1 box (8.5 oz) corn muffin mix
  • 2 green onions Sliced.
  • 0.5 tsp salt
Wet ingredients and cheese
  • 2 eggs Large.
  • 0.5 cup sour cream
  • 0.25 cup butter Melted.
  • 1.5 cup shredded cheddar Divided; use 1 cup in the mix and reserve for topping.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep the oven and dish
  1. Preheat the oven to 350F and grease a 9x9-inch baking dish with a light coating of butter or spray.
  2. Grease the 9x9-inch baking dish so the casserole releases cleanly after baking.
Mix the batter
  1. Whisk the eggs, sour cream, and melted butter until smooth and evenly combined.
  2. Stir in the corn muffin mix, cream-style corn, corn kernels, grated zucchini, 1 cup shredded cheddar, sliced green onions, and salt until no dry pockets remain.
  3. Pour the batter into the prepared dish and spread it into an even layer.
  4. Top with the remaining shredded cheddar so it melts into a golden crust.
Bake and cool
  1. Bake at 350F for 40-45 minutes until golden and set in the center, with bubbling around the edges.
  2. Cool for 10 minutes before slicing so the casserole holds its shape.

Notes

For best texture, squeeze the grated zucchini very dry so the casserole bakes up set rather than watery. Store leftovers covered in the refrigerator for up to 4 days; reheat in the microwave or at 350F until warm through. Freezing is not recommended because zucchini can release moisture when thawed. For a lighter option, use reduced-fat sour cream and cheddar; the casserole will still bake up nicely.