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Zucchini Cornbread Casserole

Zucchini cornbread casserole with grated zucchini and sweet corn baked into a golden, set center. Simple stir-together method with melted cheddar on top for a comforting side-dish texture.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
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
  • 2 green onions sliced
  • 0.5 tsp salt

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat your oven to 350F and grease a 9x9-inch baking dish.
  2. Visually check that the dish is coated so the casserole releases cleanly after baking.
Mix the batter
  1. Whisk the eggs, sour cream, and melted butter until smooth and fully combined.
  2. Stir in the corn muffin mix, cream-style corn, frozen corn kernels, grated zucchini, 1 cup shredded cheddar, green onions, and salt until the batter looks evenly speckled.
Bake
  1. Pour the batter into the prepared dish and spread it into an even layer.
  2. Top with the remaining shredded cheddar so it melts into a golden crust.
  3. Bake for 40-45 minutes at 350F until golden and set in the center, with bubbling at the edges and no wet wobble in the middle.
Cool and slice
  1. Cool for 10 minutes before slicing so the center finishes setting.
  2. Slice and serve once the casserole holds its shape cleanly.

Notes

Pro tip: squeezing the grated zucchini dry helps prevent a watery center, so the casserole stays set. Store covered in the refrigerator for up to 4 days; reheat in a 325F oven until warm through. Freezing is yes—freeze individual portions up to 2 months and thaw overnight in the fridge. For a lighter swap, use reduced-fat sour cream and reduced-fat cheddar while keeping the bake time the same.