👩🍳 Step-by-Step Instructions
Step 1 — Prepare the Casserole Base
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Preheat oven to 375°F (190°C).
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In a large bowl, combine shredded zucchini, corn, cheddar, Parmesan, sour cream, eggs, milk, garlic powder, salt, and pepper. Mix until well combined.
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Transfer mixture to a greased 9×13-inch baking dish and spread evenly.
Step 2 — Make the Cornbread Topping
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In another bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
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In a separate bowl, beat the egg with milk and melted butter.
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Add wet ingredients to the dry ingredients and stir until just combined.
Step 3 — Assemble and Bake
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Spread the cornbread batter evenly over the zucchini mixture.
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Bake at 375°F (190°C) for 30–35 minutes, or until the cornbread topping is golden brown and a toothpick inserted comes out clean.
Step 4 — Serve
Allow the casserole to cool for 5–10 minutes before slicing. Serve warm as a side dish with your favorite main course.
💡 Tips & Variations
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Add cooked bacon or sausage for a savory twist.
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Sprinkle extra cheddar on top before baking for a cheesy crust.
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Use zucchini from your garden for the freshest flavor.
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Freeze leftovers in individual portions for a quick meal later.
This Zucchini Cornbread Casserole is comforting, flavorful, and a clever way to sneak in vegetables while satisfying everyone at the table.
