Instructions:
Step 1:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Step 2:
In a large mixing bowl, combine the shredded zucchini, corn, shredded cheese, sour cream, mayonnaise, eggs, salt, and pepper. Stir everything together until well blended.
Step 3:
Pour the cornbread mix over the vegetable mixture and gently fold to combine. The batter will be thick but spreadable.
Step 4:
Transfer the entire mixture into your prepared baking dish, smoothing the top evenly.
Step 5:
Bake uncovered for about 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 6:
Let the casserole cool for a few minutes before serving. This dish pairs beautifully with grilled meats or a fresh salad.
This casserole is a wonderful way to use up summer zucchini while enjoying the comforting flavors of cornbread and cheese. It’s creamy, hearty, and sure to become a family favorite!