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Easy Zucchini Cornbread Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 47 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Easy Zucchini Cornbread Casserole combines the fresh flavors of grated zucchini with the comforting heartiness of classic cornbread. Perfect as a side dish or a light main, it features a moist, cheesy texture with a golden crust baked to perfection. Quick to prepare and delicious, this casserole is a wholesome addition to any meal.

Ingredients

Main Ingredients

  • 2 cups grated zucchini
  • 1 cup yellow cornmeal
  • 1 cup shredded cheddar cheese
  • 2 large eggs
  • 1 cup whole milk
  • 2 tsp baking powder
  • 2 tbsp sugar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Cooking spray or butter for greasing

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with cooking spray or butter to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, baking powder, sugar, salt, and black pepper to evenly distribute the leavening and seasoning.
  3. Mix Wet Ingredients: In another bowl, beat the eggs with the whole milk until the mixture is fluffy. Stir in the shredded cheddar cheese and grated zucchini to combine the moist components and flavors.
  4. Combine Mixtures: Gradually fold the wet ingredients into the dry ingredients, stirring gently to maintain a light, airy texture without overmixing.
  5. Transfer Batter: Pour the combined batter into the prepared baking dish and spread it out evenly for uniform baking.
  6. Bake: Bake in the preheated oven for 30-35 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. Allow the casserole to cool slightly before serving to set the texture.

Notes

  • You can substitute cheddar cheese with mozzarella or pepper jack for a different flavor profile.
  • Make sure to squeeze out excess moisture from the zucchini before grating to avoid a soggy casserole.
  • This casserole pairs well with grilled meats or as a vegetarian main dish with a side salad.
  • For a gluten-free version, ensure your cornmeal is certified gluten-free.
  • Store leftovers covered in the refrigerator for up to 3 days; reheat in the oven for best texture.

Find it online: https://slsrecipes.com/easy-zucchini-cornbread-casserole-recipe/