Description

A moist and savory zucchini cornbread casserole combining fresh grated zucchini with classic cornbread mix, enhanced with optional cheddar cheese and green onions for extra flavor. Perfect as a side dish or light main.

Ingredients

2 cups grated zucchini (about 2 medium zucchinis)

1 box (8.5 oz) cornbread mix (like Jiffy)

1/2 cup sour cream

1/4 cup milk

1/4 cup butter, melted

1 cup shredded cheddar cheese (optional)

1/4 cup chopped green onions (optional)

1/2 tsp garlic powder

1/2 tsp salt (or to taste)

1/4 tsp black pepper

1 large egg

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Instructions

Preheat oven to 350°F (175°C). Grease or spray a 9x9-inch baking dish.
Grate zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels.
In a large bowl, whisk together egg, milk, sour cream, melted butter, and cornbread mix.
Add grated zucchini, garlic powder, salt, and pepper; stir until combined.
Fold in cheddar cheese and green onions if using.
Pour batter into prepared baking dish and spread evenly.
Bake for 30–35 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
Let cool a few minutes before cutting into squares. Serve warm.

Notes

Squeeze out zucchini moisture well to avoid sogginess.

Optional cheese and green onions add richness but can be omitted.

Leftovers keep refrigerated up to 3 days; reheat gently to maintain moisture.

Use gluten-free cornbread mix for gluten-free version.

Can prepare batter ahead and refrigerate before baking.

Add diced jalapeños for spice or fresh herbs for flavor variation.

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/8 casserole
Calories: 210
Sugar: 3g
Sodium: 400mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 6g
Cholesterol: 40mg