🌽 Zucchini Cornbread Casserole

Instructions

1. Preheat oven:
   Set your oven to 350°F (175°C) and grease a 9×9-inch or 2-quart baking dish.
2. Prepare the zucchini:
   Shred zucchini and squeeze out as much liquid as possible with paper towels or a clean kitchen towel — this keeps your casserole from getting soggy.
3. Mix it up:
   In a large bowl, combine corn muffin mix, sour cream, eggs, melted butter, and corn. Stir until blended.
4. Add veggies and cheese:
   Fold in shredded zucchini, onion, and cheddar cheese. Season with salt and pepper to taste.
5. Bake:
   Pour mixture into the prepared baking dish and bake for 40–45 minutes, or until golden brown and set in the center.
6. Cool slightly & serve:
   Let it rest for 5–10 minutes before cutting into squares or scooping out.

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💛 Ashley’s Tips:

• Add a little shredded Monterey Jack or pepper jack for a cheesy kick.
• For a lighter version, swap sour cream with Greek yogurt.
• This pairs beautifully with chili, BBQ chicken, or any Southern-style dinner.