Zucchini Cornbread Casserole

Zucchini Cornbread Casserole

🕒 Prep Time: 15 min

⏱️ Bake Time: 40–45 min

🍽️ Serves: 6–8

Ingredients:

1 medium zucchini, grated (about 1 ½ cups, excess liquid squeezed out)

1 (8.5 oz) box Jiffy corn muffin mix

2 large eggs

½ cup sour cream

½ cup milk

½ cup melted butter

1 (15 oz) can whole kernel corn, drained

1 (15 oz) can cream-style corn

1 cup shredded cheddar cheese

½ teaspoon garlic powder (optional)

Salt and pepper to taste

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Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish or a large casserole dish.

2. Grate the zucchini and squeeze out the excess liquid using a clean towel or cheesecloth.

3. Mix wet ingredients: In a large bowl, whisk together eggs, sour cream, milk, and melted butter.

4. Add remaining ingredients: Stir in both types of corn, zucchini, cornbread mix, garlic powder, salt, pepper, and cheddar cheese until just combined.

5. Pour into dish: Spread the mixture evenly into the prepared baking dish.

6. Bake uncovered for 40–45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

7. Cool slightly before serving. Garnish with fresh herbs if desired.