Zucchini Cornbread Casserole: A Savory Twist on Comfort Food

How to Make Zucchini Cornbread Casserole

1. Prep the Zucchini

• Grate the zucchini and sprinkle with salt. Let it sit for 10 minutes to draw out excess moisture.
• Squeeze the zucchini in a clean towel or paper towel to remove as much water as possible.

2. Mix the Batter

• In a large bowl, combine the cornbread mix, eggs, milk, sour cream, melted butter, and seasonings. Stir until smooth.
• Fold in the zucchini, corn, and shredded cheese.

3. Assemble the Casserole

• Preheat your oven to 375°F (190°C).
• Grease an 8×8-inch baking dish and pour in the batter. Spread evenly.
• Sprinkle extra shredded cheese on top for a golden crust.

4. Bake to Perfection

• Bake for 30–35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.

5. Serve and Enjoy

• Let the casserole cool for 5–10 minutes before slicing. Serve warm as a side dish or enjoy on its own!

Pro Tips

• Add Protein: Mix in cooked bacon bits or diced chicken for extra heartiness.
• Spice It Up: Add diced jalapeños for a bit of heat.
• Make It Ahead: Assemble the casserole the night before and bake fresh the next day.