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When I was a kid, summer meant two things: long afternoons where the air felt heavy and sweet, and more zucchini than anyone knew what to do with. My mom used to say if you left your car door unlocked in July, you’d come back to find the back seat full of squash from some well-meaning neighbor. And honestly? She wasn’t wrong.

That’s why this zucchini cornbread casserole is such a gem. It takes that humble box of corn muffin mix you probably have in your pantry, folds in fresh zucchini from the garden (or the grocery store—no judgment here), and turns it into a creamy, cheesy bake that makes everyone ask for seconds. The kind of thing you bring to a potluck and suddenly you’re “the casserole lady” from then on.

Why You’ll Keep Coming Back to This

It’s Comfort in a Dish – Sweet cornbread flavor with fresh zucchini tucked inside.
Ridiculously Easy – No fancy steps; just stir, bake, eat.
Crowd-Pleaser – Even veggie skeptics give in.
Plays Well With Others – Great with barbecue, roast chicken, or even just a salad.
A Little Sneaky – Gets an extra veggie into the kids without them batting an eye.

The Ingredients (and a Few Secrets)

1 box (8.5 oz) corn muffin mix – I almost always use Jiffy, but any brand will work.
2 medium zucchinis, grated – Don’t bother peeling, but do squeeze out the water with a clean towel so it’s not soggy.
1 cup sour cream – Adds a tangy richness. If you’re out, Greek yogurt can save the day.
½ cup melted butter – Because cornbread without butter is just sad.
2 eggs – Hold everything together.
1 cup shredded cheddar cheese – Sharp cheddar gives the most flavor.
¼ cup chopped green onions – Fresh, a little punchy, and just right.
½ teaspoon salt & ¼ teaspoon black pepper – Don’t skip seasoning; it matters.

How to Make It (Like You’ve Been Doing It Forever)

Warm Up the Oven – Preheat to 350°F and grease a 9×13-inch dish. I mean really grease it—this casserole likes to stick.
Mix the Base – In a big bowl, stir together corn muffin mix, zucchini, sour cream, melted butter, and eggs. You’re not making fine china here; just make sure there aren’t dry spots.
Add the Good Stuff – Fold in cheddar and green onions. Sprinkle in the salt and pepper. This is also where I sometimes throw in a pinch of garlic powder or smoked paprika.
Spread It Out – Scrape that mixture into your dish, smoothing it so it bakes evenly.
Bake It Up – Into the oven for 35–40 minutes, until the top is golden and a toothpick in the center comes out mostly clean.
Let It Sit (Yes, Really) – Give it 5 minutes before cutting. I know it smells amazing, but letting it rest keeps the slices neat.

Make It Your Own

Want a little heat? Dice up a jalapeño or swap cheddar for pepper jack.
Need more heft? Fold in some cooked bacon or sausage.
Sweet tooth? Stir in a tablespoon of honey.
Feeling fancy? Try smoked gouda or Monterey Jack instead of cheddar.

Leftovers (If You Have Any)

Fridge – Wrap tightly and store up to 3 days.
Reheat – Oven at 325°F for 10 minutes or microwave in short bursts.
Freeze – Yes, you can. Wrap slices in foil, freeze up to 2 months, and reheat in the oven.

There’s something about this casserole that just feels like home. It’s cozy without being heavy, fresh without being fussy. The kind of dish you can put together without a second thought, and it still comes out tasting like you really fussed over it.

If you make it, let me know—did you jazz it up? Keep it classic? Or maybe you’ve got a family trick I need to try. Recipes, like zucchini in July, are meant to be shared.