This delicious zucchini cornbread casserole combines the tender texture of zucchini with the hearty, slightly sweet flavor of cornbread. It’s the perfect comfort dish for family dinners or potlucks, pairing beautifully with roasted meats or a fresh salad.
Ingredients:
- 2 cups grated zucchini (squeeze out excess moisture)
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup sugar (optional, for a slightly sweeter casserole)
- 2 large eggs, beaten
- 1/2 cup milk (or buttermilk for extra tanginess)
- 1/4 cup melted butter or oil
- 1/2 cup shredded cheddar cheese (optional, for added richness)
- 1/4 cup diced green onions or chopped parsley (optional, for garnish)
Instructions:
- Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or casserole dish.
- In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, salt, pepper, and sugar (if using).
- In a separate bowl, whisk together the eggs, milk, and melted butter or oil.
- Gradually mix the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fold in the grated zucchini and shredded cheese, if using.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow the casserole to cool for 5–10 minutes before serving. Garnish with green onions or parsley, if desired.
Enjoy this hearty casserole as a side dish or a standalone meal!