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Zucchini Cornbread Casserole

Zucchini cornbread casserole with a golden, set center and cheesy top—made by mixing grated zucchini, corn muffin mix, and creamed corn, then baking until browned. This American side dish turns moist veggies into a tender sliceable casserole with melted cheddar in every bite.
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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 medium zucchini grated and squeezed dry
Corn muffin mix
  • 1 box (8.5 oz) corn muffin mix
Cream-style corn
  • 1 can (14.75 oz) cream-style corn
Frozen corn kernels
  • 1 cup frozen corn kernels thawed
Eggs
  • 2 large eggs
Sour cream
  • 0.5 cup sour cream
Butter
  • 0.25 cup butter melted
Shredded cheddar cheese
  • 1.5 cups shredded cheddar divided
Green onions
  • 2 green onions sliced
Salt
  • 0.5 tsp salt

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F, then grease a 9x9-inch baking dish.
Mix and assemble
  1. Whisk the eggs, sour cream, and melted butter until smooth, with no streaks visible.
  2. Stir in the corn muffin mix, cream-style corn, corn kernels, grated zucchini, 1 cup cheddar, green onions, and salt until the batter looks evenly combined.
  3. Pour the mixture into the greased dish, spreading it into an even layer.
  4. Top with the remaining cheddar so it forms a visible cheesy layer across the surface.
Bake and serve
  1. Bake at 350°F for 40-45 minutes, until the top is golden and the center is set when gently pressed.
  2. Cool for 10 minutes before slicing so the casserole holds its shape.

Notes

For the best texture, squeeze the grated zucchini really well so the casserole bakes up tender rather than watery. Store leftovers covered in the fridge for up to 4 days; reheat in the oven or microwave until warm. Freezing is not recommended for best texture. For a lighter swap, use reduced-fat sour cream and reduced-fat cheddar without changing the baking time.