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.

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