Zucchini Cornbread Casserole Recipe: A Savory and Comforting Dish

Instructions:

1. Preheat Your Oven
   • Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish or similar-sized casserole dish.
2. Prepare the Zucchini
   • Shred the zucchini using a box grater. Place the shredded zucchini in a clean kitchen towel or paper towel, squeeze out the excess moisture, and set it aside.
3. Mix the Wet Ingredients
   • In a large mixing bowl, combine the sour cream, melted butter, and eggs. Whisk until smooth.
4. Add the Dry Ingredients
   • Stir in the cornbread mix, garlic powder, smoked paprika, salt, and pepper. Mix until just combined.
5. Incorporate the Add-Ins
   • Fold in the shredded zucchini, cheddar cheese, Parmesan cheese, and corn (if using). Stir gently until evenly distributed.
6. Assemble the Casserole
   • Pour the mixture into the prepared baking dish and spread it out evenly.
7. Bake the Casserole
   • Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Serve
   • Let the casserole cool for 5 minutes before slicing and serving. Garnish with fresh herbs like parsley or chives if desired.

Tips for Success:

• Removing Zucchini Moisture: Draining and squeezing the zucchini is crucial to prevent the casserole from becoming soggy.
• Cheese Options: Feel free to use other cheeses, such as Monterey Jack or Colby, for a flavor variation.
• Make It Spicy: Add diced jalapeños or a pinch of cayenne pepper for a spicy kick.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.