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!