Go Back

A creamy, savory casserole made with zucchini, corn, cheese, and a golden cornbread topping.
Print Recipe
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups shredded zucchini
  • 1 cup corn kernels
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream
  • 0.5 cup mayonnaise
  • 2 large eggs
  • 1 package cornbread mix
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper

Equipment

  • Box Grater
  • mixing bowl
  • Baking dish

Method
 

  1. Preheat oven to 375°F and grease a baking dish.
  2. Squeeze excess moisture from shredded zucchini using a clean towel.
  3. In a bowl, mix zucchini, corn, cheese, sour cream, mayonnaise, eggs, salt, and pepper.
  4. Prepare cornbread batter according to package directions and fold into mixture.
  5. Transfer to baking dish and bake 40–45 minutes until set and golden. Rest before serving.

Nutrition

Calories: 310kcalCarbohydrates: 28gProtein: 10gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 520mgPotassium: 320mgFiber: 3gSugar: 6gVitamin A: 10IUVitamin C: 18mgCalcium: 20mgIron: 8mg

Notes

Be sure to drain zucchini well to avoid excess moisture.

Tried this recipe?

Let us know how it was!