Zucchini Cornbread Casserole

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

In a large bowl, combine the corn muffin mix, grated zucchini, sour cream, melted butter, and eggs. Mix until well combined.

Fold in the shredded cheddar cheese and chopped green onions. Season with salt and black pepper.

Pour the mixture into the prepared baking dish, spreading it evenly.

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.

Allow the casserole to cool for a few minutes before serving. Enjoy warm.