Go Back

Zucchini Cornbread Casserole

Zucchini cornbread casserole is a cozy American side dish baked until golden and set in the center, with grated zucchini and corn for juicy bites. It’s mixed like a quick batter and topped with melted cheddar for a savory finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Zucchini cornbread casserole base
  • 2 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 large eggs
  • 0.5 cup sour cream
  • 0.25 cup butter melted
  • 1.5 cups shredded cheddar divided
  • 2 green onions sliced
  • 0.5 tsp salt

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350F and grease a 9x9-inch baking dish, so it’s ready when the batter is mixed.
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 cheddar, green onions, and salt until no dry pockets remain.
Bake
  1. Pour the batter into the greased dish and top with the remaining cheddar for a melty crust.
  2. Bake for 40-45 minutes at 350F until golden and set in the center, with the middle no longer jiggly.
Cool and slice
  1. Cool for 10 minutes before slicing so the casserole firms up and clean squares hold their shape.

Notes

Pro tip: squeeze the grated zucchini very dry to prevent a watery casserole. Store leftovers in the refrigerator for up to 4 days; reheat in the oven at 325F until warmed through. Freezing: yes, freeze individual portions up to 2 months and thaw in the fridge before reheating. For a lighter option, use reduced-fat cheddar and low-fat sour cream for a similar texture with less richness.