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Zucchini Cornbread Casserole

This Zucchini Cornbread Casserole is a savory, comforting dish that blends the sweetness of cornbread with the mild flavor of zucchini. It's a great side dish for any meal, perfect for family dinners, potlucks, or holiday gatherings. The zucchini adds moisture and a boost of nutrients while keeping the cornbread light and fluffy.
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Ingredients
  

  • 2 medium zucchinis grated (about 2 cups)
  • 1 box cornbread mix like Jiffy or any other preferred brand
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/4 cup melted butter
  • 1 cup shredded cheddar cheese optional
  • 1/4 cup chopped green onions optional for extra flavor
  • 1 egg
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9x9-inch baking dish or similar-sized casserole dish.
  • Prepare the Zucchini: Grate the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze out the excess moisture to prevent the casserole from becoming too watery.
  • Mix the Ingredients: In a large bowl, combine the cornbread mix, sour cream (or Greek yogurt), melted butter, egg, garlic powder, salt, and black pepper. Stir until the mixture is well combined.
  • Add the Zucchini: Gently fold the grated zucchini, shredded cheddar cheese (if using), and chopped green onions (if using) into the cornbread batter. Make sure the zucchini is evenly distributed throughout the mixture.
  • Transfer to Baking Dish: Pour the mixture into the prepared baking dish and spread it out evenly.
  • Bake: Place the casserole in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Serve: Let the casserole cool slightly before slicing and serving. It pairs well with grilled meats, roasted vegetables, or as a standalone dish.