This home-style Zucchini Cornbread Casserole combines tender summer zucchini with sweet cornbread mix, sour cream, and sharp Cheddar for a moist, comforting side dish.
Ingredients
- 1 box (8.5 oz) corn muffin mix (such as Jiffy)
- 3 cups fresh zucchini, grated or thinly sliced into half-moons
- 1 small yellow onion, finely diced
- 2 tbsp unsalted butter
- 1 cup sharp Cheddar cheese, freshly shredded
- ½ cup sour cream
- 2 large eggs, beaten
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Prep Equipment: Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch or 9×13-inch baking dish with nonstick spray.
- Sauté Vegetables: Melt butter in a large skillet over medium heat. Add the diced onion and zucchini. Cook for 5 to 6 minutes until softened and excess moisture evaporates. Remove from heat and let cool slightly.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the beaten eggs, sour cream, garlic powder, salt, and black pepper until smooth.
- Combine Everything: Fold the dry cornbread mix and shredded Cheddar cheese into the wet mixture. Stir in the sautéed zucchini and onions until evenly distributed.
- Bake: Pour the mixture into the prepared baking dish and spread evenly. Bake for 40 to 45 minutes, or until the top is set, golden brown, and a toothpick inserted in the center comes out clean.
- Rest & Serve: Allow the casserole to cool for 10 minutes before slicing and serving warm.
Pro Tips for Success
- Drain Extra Moisture: If using grated zucchini, squeeze out excess liquid with a clean kitchen towel before adding it to the batter to prevent a soggy casserole.
- Cheese Variations: Swap half of the Cheddar for Monterey Jack or Pepper Jack to add a mild heat kick.