Zucchini Cornbread Casserole 🥒🌽✨

OUSSA


  1. In a large bowl, combine the cornbread mix, sour cream, milk, eggs, melted butter, garlic powder, paprika, salt, and pepper. Mix until smooth.
  2. Fold in the grated zucchini, corn kernels, and cheddar cheese.

Step 4: Assemble the Casserole

  1. Pour the mixture into the prepared baking dish.
  2. Smooth the top with a spatula.

Step 5: Bake

  1. Bake in the preheated oven for 25–30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  2. Let the casserole cool for 5–10 minutes before serving.

Why You’ll Love This Recipe

  • Moist and Flavorful: The zucchini and sour cream keep the casserole tender and moist.
  • Versatile: Enjoy as a side dish for BBQ, soups, or chili, or as a vegetarian main course.
  • Easy to Make: Quick prep with minimal cleanup.

Pro Tips

  1. Add Protein: Include cooked bacon bits, diced ham, or shredded chicken for a heartier dish.
  2. Cheese Options: Swap cheddar for Monterey Jack, Parmesan, or your favorite cheese.
  3. Make Ahead: Prepare the mixture in advance and bake when ready to serve.

This Zucchini Cornbread Casserole is a warm and comforting dish that combines the best of cornbread and summer veggies. Perfect for family meals, potlucks, or anytime you crave something savory and satisfying! 🥒🌽✨

 

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