Zucchini Cornbread Casserole

#### **Instructions:**

**1. Preheat the Oven:**
Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish with butter or cooking spray.

**2. Prepare the Zucchini:**
Grate the zucchini and place it in a clean kitchen towel or paper towels. Squeeze out as much excess moisture as possible to prevent the casserole from becoming too watery.

**3. Mix the Wet Ingredients:**
In a large mixing bowl, combine the sour cream, melted butter, milk, and egg. Stir until the ingredients are well incorporated.

**4. Add the Dry Ingredients:**
Stir in the cornbread mix, shredded zucchini, garlic powder, and a pinch of salt and pepper. If you’re using cheese and/or onions, fold them into the mixture as well. Stir everything together until just combined.

**5. Bake the Casserole:**
Pour the mixture into the prepared baking dish and spread it out evenly. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

**6. Serve and Enjoy:**
Let the casserole cool for a few minutes before serving. Slice into squares and enjoy the warm, comforting goodness of this zucchini cornbread casserole.

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### **Tips for Perfect Zucchini Cornbread Casserole**

– **Use Fresh Zucchini:**
Fresh zucchini adds the best flavor and texture to this dish. If you have extra zucchini, you can store it in the fridge until you’re ready to use it. Just be sure to squeeze out any excess moisture before adding it to the casserole to avoid sogginess.

– **Add Bacon for Extra Flavor:**
For a savory twist, try adding crumbled cooked bacon to the casserole. The smoky bacon pairs beautifully with the sweetness of the cornbread and the earthiness of the zucchini.

– **Spice it Up:**
For a little heat, add some chopped jalapeños or a pinch of cayenne pepper to the batter. The spicy kick complements the cornbread’s sweetness and elevates the flavor.

– **Make Ahead Option:**
You can prepare the casserole ahead of time and store it in the fridge until you’re ready to bake. Just assemble the dish, cover it tightly, and refrigerate it for up to 24 hours. When you’re ready to cook, just pop it in the oven as directed.

– **Gluten-Free Version:**
If you need a gluten-free version, simply use a gluten-free cornbread mix and double-check that your other ingredients (such as sour cream and cheese) are also gluten-free.

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### **Why This Zucchini Cornbread Casserole is a Must-Try**

Zucchini Cornbread Casserole is the perfect balance of savory, sweet, and comforting. The zucchini adds moisture and flavor to the cornbread, creating a dish that’s both satisfying and flavorful. It’s a great way to sneak in some vegetables without sacrificing taste, and it’s sure to become a family favorite. Whether you’re making it as a side for a busy weeknight dinner or preparing it for a holiday feast, this casserole will always deliver.

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### **Conclusion**

This Zucchini Cornbread Casserole is a must-try for anyone who loves comfort food with a fresh twist. Easy to make, full of flavor, and versatile enough to pair with any meal, it’s a great addition to any kitchen. With a little zucchini, cornbread mix, and a few pantry staples, you can create a dish that’s as delicious as it is satisfying. Try it out today, and watch it quickly become a staple in your recipe collection!