- Prepare the Ingredients: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with nonstick cooking spray. Shred the zucchini using a box grater. Place the shredded zucchini in a clean kitchen towel and squeeze out any excess moisture.
- Mix the Batter: In a large mixing bowl, combine the cornbread mix, sour cream, milk, melted butter, and eggs. Stir until well combined. Add the squeezed zucchini, shredded Cheddar cheese, corn, salt, and black pepper. Stir until all ingredients are well incorporated.
- Bake the Casserole: Pour the mixture into the prepared baking dish and spread it out evenly with a spatula. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the casserole cool for about 10 minutes before slicing into squares. Serve warm. This casserole pairs wonderfully with grilled meats, roasted vegetables, or as a side dish for a hearty stew.