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Zucchini Cornbread Casserole

Zucchini cornbread casserole with cheesy, golden baked layers—grated zucchini squeezed dry and corn muffin mix make a tender set center. Baked at 350°F until it’s browned on top and sliceable after a short rest.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Zucchini cornbread casserole base
  • 1 zucchini Grated and squeezed dry.
  • 1 corn muffin mix 1 box (8.5 ounces).
  • 1 cream-style corn 1 can (14.75 ounces).
  • 1 frozen corn kernels Thawed.
  • 2 eggs Large.
  • 0.5 cup sour cream
  • 0.25 cup butter Melted.
  • 1 1/2 cup shredded cheddar Divided; total 1 1/2 cups.
  • 2 green onions Sliced.
  • 0.5 tsp salt

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350°F and grease a 9x9-inch baking dish, so the casserole bakes evenly from the start.
  2. Whisk the eggs, sour cream, and melted butter until smooth and fully combined.
  3. Stir in the corn muffin mix, cream-style corn, corn kernels, zucchini, 1 cup cheddar, green onions, and salt until no dry mix remains.
  4. Pour the batter into the greased dish and spread it level, then top with the remaining cheddar for a melty golden crust.
Bake and rest
  1. Bake for 40–45 minutes at 350°F, until the top is golden and the center is set (no wet batter).
  2. Cool for 10 minutes before slicing so the cornbread holds together cleanly.

Notes

Pro tip: squeeze grated zucchini very dry to prevent a watery center. Store covered in the refrigerator up to 4 days; reheat individual portions in the microwave or oven until warm. Freezing: yes—freeze cooled portions up to 2 months and thaw in the fridge before reheating. For a lower-fat swap, use reduced-fat sour cream and cheddar (texture may be slightly softer).