This Zucchini Cornbread Casserole is a delicious, savory dish that combines the moist texture of cornbread with the subtle freshness of zucchini. It’s a perfect side dish for a family meal or holiday gathering, packed with flavor and nutrients. Easy to prepare, this casserole can be served warm and pairs well with meats, salads, or roasted vegetables.
Ingredients:
- 2 medium zucchinis, grated
- 1 package (8.5 oz) cornbread mix
- 1/2 cup milk
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 1/4 cup butter, melted
- 1/4 cup chopped onion (optional)
- 2 large eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon baking powder
- Salt and pepper, to taste
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- In a large bowl, combine the grated zucchini, cornbread mix, milk, melted butter, shredded cheese, eggs, garlic powder, baking powder, salt, and pepper. Stir well to combine.
- If you’re using onions, add them to the mixture and stir.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the casserole cool for a few minutes before serving.
Enjoy this flavorful and satisfying zucchini cornbread casserole as a wonderful addition to your next meal!