Ingredients
Equipment
Method
Prep and assemble
- Preheat the oven to 375°F (190°C) and set a rack to the middle position, so the casserole heats evenly and turns golden on top.
- Grease a 9×13-inch baking dish with butter or nonstick spray, leaving a light coating to help the casserole release cleanly after baking.
- In a large bowl, combine the grated zucchini, whole kernel corn, and cream-style corn, stirring until the mixture looks evenly speckled with corn.
- Add the sour cream, eggs, and melted butter to the bowl and stir until smooth and cohesive with a glossy, batter-like texture.
- Sprinkle in garlic powder, onion powder, salt, and black pepper, then stir until the seasonings are fully distributed without streaks.
- Add the cornbread mix and mix just until combined, keeping a few small lumps for a tender bake rather than a dense one.
- Fold in 3/4 cup of the cheddar cheese so it’s suspended through the mixture, creating pockets of melty cheese as it bakes.
- Pour the mixture into the prepared baking dish and spread it level so it bakes uniformly across the whole pan.
- Sprinkle the remaining cheddar cheese over the top in an even layer for a browned, bubbly finish.
Bake, cool, and serve
- Bake at 375°F (190°C) for 40–45 minutes, until golden brown and set in the center with edges that look slightly crisp.
- Cool the casserole for 10 minutes before serving so the center firms up and slices cleanly.
- Garnish with chopped green onions right before serving for fresh color and a mild onion bite on top.
Notes
Pro tip: squeeze the grated zucchini lightly so the casserole sets instead of turning watery. Store covered in the refrigerator up to 3 days; reheat individual portions in the microwave. Freezing: yes—cool completely, wrap tightly, and freeze up to 2 months; thaw overnight in the fridge and reheat until hot. For a gluten-free swap, use a gluten-free cornbread mix (or gluten-free boxed mix) and follow its bake-time guidance if different.