Zucchini Cornbread Casserole
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or a large casserole dish.
2. Grate the zucchini and squeeze out the excess liquid using a clean towel or cheesecloth.
3. Mix wet ingredients: In a large bowl, whisk together eggs, sour cream, milk, and melted butter.
4. Add remaining ingredients: Stir in both types of corn, zucchini, cornbread mix, garlic powder, salt, pepper, and cheddar cheese until just combined.
5. Pour into dish: Spread the mixture evenly into the prepared baking dish.
6. Bake uncovered for 40–45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Cool slightly before serving. Garnish with fresh herbs if desired.