This Zucchini Cornbread Casserole combines the sweetness of cornbread with tender, savory zucchini for a side dish that’s both hearty and flavorful. Perfect for weeknight dinners, potlucks, or holiday spreads, it’s a simple way to enjoy vegetables in a crowd-pleasing way.
🛒 Ingredients (Serves 6–8)
Casserole
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2 cups shredded zucchini (about 2 medium zucchinis)
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1 can (15 oz) corn, drained
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1 cup shredded cheddar cheese
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½ cup grated Parmesan cheese
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½ cup sour cream
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2 large eggs
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½ cup milk
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1 tsp garlic powder
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½ tsp salt
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¼ tsp black pepper
Cornbread Topping
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1 cup yellow cornmeal
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½ cup all-purpose flour
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¼ cup sugar
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1 tbsp baking powder
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½ tsp salt
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1 large egg
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1 cup milk
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¼ cup melted butter
