Zucchini Cornbread Casserole is the ultimate comfort food that brings together the hearty texture of cornbread with the fresh, mild flavors of zucchini. This easy-to-make casserole is perfect for family dinners, potlucks, or even as a side dish for your holiday feast. With a moist, tender base and a hint of sweetness from the cornmeal, this dish offers a unique twist on classic cornbread with the added nutrition of zucchini. The vegetables add moisture and a burst of color, making this casserole as visually appealing as it is delicious.
Ingredients:
- 2 medium zucchinis, grated
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
- 1/2 cup milk
- 2 large eggs
- 1/4 cup melted butter or olive oil
- 1 cup shredded cheddar cheese (optional, for extra richness)
- 1/4 cup finely chopped onion (optional)
- 1/4 teaspoon black pepper
- 1 tablespoon fresh herbs (such as thyme or parsley, optional)
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish or casserole pan with cooking spray or a bit of butter.
- Prepare the Zucchini: Grate the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze out excess moisture. This step is essential to prevent the casserole from becoming too watery.
- Mix the Dry Ingredients: In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, salt, garlic powder (if using), black pepper, and fresh herbs. Stir well to ensure an even mix.
- Combine the Wet Ingredients: In a separate bowl, whisk together the milk, eggs, and melted butter (or olive oil) until well combined. If you’re using cheese and/or onion, add them to this mixture now.
- Combine Wet and Dry Mixtures: Add the wet ingredients to the dry ingredients, stirring gently until everything is just combined. Don’t overmix, as this could result in a dense texture.
- Add Zucchini: Fold the grated zucchini into the batter. Mix until the zucchini is evenly distributed throughout the mixture. The zucchini will add moisture to the batter, making it even fluffier.
- Bake the Casserole: Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for about 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Serve: Let the casserole cool for a few minutes before cutting into squares. Serve warm as a side dish or enjoy it as a savory snack with a dollop of sour cream or a drizzle of honey.