Easy Zucchini Cornbread Casserole
Easy Zucchini Cornbread Casserole is a delightful fusion of sweet corn and tender zucchini, all enveloped in a fluffy cornbread base. This comforting dish is perfect for family dinners or potlucks, delivering an explosion of flavor in every bite. With its golden-brown crust and gooey cheese topping, this casserole not only pleases the palate but also offers a visually stunning addition to your table. Simple to prepare and utterly satisfying, it turns leftover veggies into a cherished culinary experience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 8
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups grated fresh zucchini (about 2 medium zucchinis)
- 1 cup cornmeal
- 1 can (15 oz) whole kernel corn, drained
- 1 cup shredded sharp cheddar cheese
- 2 large eggs
- 1 cup whole milk (or non-dairy alternative)
- 1 tsp baking powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- Grate the zucchini and squeeze out excess moisture with a clean kitchen towel.
- In a large bowl, mix cornmeal, baking powder, salt, and pepper.
- In another bowl, whisk together eggs and milk; stir in grated zucchini and corn.
- Combine wet and dry ingredients gently until just mixed; pour into the prepared dish.
- Top with shredded cheese and bake for 30-35 minutes until golden brown.
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 55mg
Keywords: Customize by adding jalapeños for heat or substitute zucchini with bell peppers. For gluten-free options, replace cornmeal with gluten-free flour.