Zucchini Cornbread Casserole

Zucchini Cornbread Casserole is a comforting, hearty dish that combines the moistness of zucchini with the rich, slightly sweet flavor of cornbread. This versatile casserole is perfect as a side dish for family gatherings, potlucks, or even as a light vegetarian main course. The zucchini adds a tender, juicy texture, while the cornbread base provides a satisfying, golden crust. Enhanced with savory herbs and a touch of cheese, this dish is easy to prepare, nutritious, and a great way to use up an abundance of summer zucchini.

Prep Time: 15 minutes

Cook Time: 40-45 minutes

Total Time: 55-60 minutes

Ingredients:

2 medium zucchinis, grated and drained

1 cup cornmeal

1/2 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon dried thyme or oregano

2 large eggs

1/2 cup buttermilk

1/4 cup unsalted butter, melted

1 cup shredded cheddar cheese

1 small onion, finely chopped

1/2 cup corn kernels (fresh, frozen, or canned, drained)

Instructions:

Preheat the Oven:

Set your oven to 375°F (190°C). Grease a 9×9-inch baking dish or similar casserole dish.

Prepare the Zucchini:

Grate the zucchinis and place them in a clean towel. Squeeze out as much excess moisture as possible to prevent a soggy casserole.

Mix Dry Ingredients:

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, black pepper, and thyme.

Combine Wet Ingredients:

In another bowl, beat the eggs, then add the buttermilk and melted butter, stirring until well combined.

Assemble the Batter:

Add the wet mixture to the dry ingredients. Stir until just combined, then fold in the grated zucchini, chopped onion, corn, and shredded cheese.

Bake:

Pour the batter into the prepared baking dish, spreading it evenly. Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Cool and Serve:

Let the casserole cool for a few minutes before slicing. Serve warm as a side dish or enjoy on its own.

Tips & Tricks:

For extra flavor, add chopped jalapeños or bell peppers to the batter.

Substitute feta or pepper jack cheese for a different taste profile.

Make it gluten-free by using a gluten-free flour blend.

Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.

Nutrition Facts (per serving, approx. based on 8 servings):

Calories: 220

Fat: 11g

Saturated Fat: 5g

Cholesterol: 60mg

Sodium: 320mg

Carbohydrates: 24g

Fiber: 2g

Sugars: 3g

Protein: 7g

Enjoy your warm, savory Zucchini Cornbread Casserole fresh from the oven!