My family couldn’t get enough of the dish. The perfect summer casserole!

Zucchini cornbread casserole is a delightful fusion of classic Midwestern comfort food and a touch of garden freshness. This dish takes the humble corn muffin mix and elevates it with the addition of zucchini, creating a creamy, golden casserole that’s perfect for any occasion. The origins of this dish can be traced back to the heartland, where corn and squash are abundant and often combined in creative ways. It’s a wonderful way to use up an abundance of zucchini, especially during the summer months when gardens are overflowing. This casserole is not only delicious but also a great way to sneak in some extra veggies for those picky eaters in your life.

This zucchini cornbread casserole pairs beautifully with a crisp green salad or a side of roasted vegetables for a complete meal. It also complements grilled meats, such as chicken or pork, making it a versatile side dish for any barbecue or family gathering. For a touch of Southern flair, consider serving it alongside some collard greens or black-eyed peas.

Servings: 6

1 box (8.5 oz) corn muffin mix
2 medium zucchinis, grated
1 cup sour cream
1/2 cup melted butter
2 eggs
1 cup shredded cheddar cheese
1/4 cup chopped green onions
1/2 teaspoon salt
1/4 teaspoon black pepper