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–+ servings

Zucchini Cornbread Casserole

A moist and flavorful cornbread casserole with the fresh taste of grated zucchini, creamy sour cream, and melty cheddar cheese. Perfect as a comforting side dish for family dinners, potlucks, or holiday gatherings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Baked Goods, Comfort Food, Side Dish
Cuisine American
Servings 6 servings
Calories 320 kcal

Ingredients
  

  • 1 box corn muffin mix 8.5 oz
  • 2 medium zucchinis grated
  • 1 cup sour cream
  • 1/2 cup butter melted
  • 2 eggs
  • 1 cup cheddar cheese shredded
  • 1/4 cup green onions chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  • In a large bowl, combine the corn muffin mix, grated zucchini, sour cream, melted butter, and eggs. Mix until well combined.
  • Fold in the shredded cheddar cheese and chopped green onions. Season with salt and black pepper.
  • Pour the mixture into the prepared baking dish, spreading it evenly.
  • Bake in the preheated oven for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Allow the casserole to cool for a few minutes before serving. Enjoy warm.

Notes

For extra flavor, sprinkle a little more cheddar cheese on top before baking or add a dash of chili flakes for a mild kick.

Nutrition

Calories: 320kcal
Keyword casserole, easy bake, Potluck Recipe, side dish, zucchini cornbread
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