Zucchini Cornbread Casserole

There’s something magical about a dish that combines the sweet, tender crunch of zucchini with the irresistible warmth of cornbread. Easy zucchini cornbread casserole is not just food it’s a hug for your taste buds. Imagine pulling this golden-brown, cheesy delight out of the oven, the aroma wafting through your kitchen like a siren’s call, luring everyone to gather around the table.

This dish is perfect for family gatherings, summer barbecues, or those cozy nights when you want to indulge without spending hours in the kitchen. It’s like bringing sunshine indoors, making every bite feel like a celebration. Trust me once you taste this easy zucchini cornbread casserole, you’ll want to make it again and again.

I remember the first time I made this casserole for my friends on game night they devoured it in minutes The laughter and compliments made my heart swell.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Zucchini: Choose firm zucchinis with shiny skin for the best flavor and texture.
• Cornmeal: Use medium grind cornmeal for that perfect balance of crunch and tenderness.
• Shredded Cheese: Cheddar cheese adds a creamy richness that makes every bite melt in your mouth.
• Eggs: Fresh eggs bind everything together while adding moisture and fluffiness.
• Milk: Use whole milk for extra creaminess or substitute with plant-based milk if preferred.
• Baking Powder: Ensure it’s fresh for optimal rise nobody wants a flat casserole
• Salt and Pepper: These simple seasonings elevate all the flavors in our delightful dish.
• Onion (optional): Diced onion adds sweetness and depth don’t skip it if you’re an onion lover

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.

Prepare Your Zucchini: Grate two medium zucchinis using a box grater or food processor. Squeeze out excess moisture using a clean kitchen towel nobody wants soggy cornbread

Mix Dry Ingredients: In a large mixing bowl, combine one cup of cornmeal, one cup of all-purpose flour, two teaspoons of baking powder, one teaspoon of salt, and half a teaspoon of black pepper. Whisk until well combined.

Add Wet Ingredients: In another bowl, whisk together two large eggs, one cup of milk, and one cup of shredded cheddar cheese until smooth. Combine this mixture with the dry ingredients gently.

Incorporate Zucchini and Onion (if using): Fold in your grated zucchini and diced onion carefully into the batter until everything is evenly coated. Avoid overmixing keep that fluffy texture

Bake Until Golden Brown: Pour your mixture into the prepared baking dish and spread evenly. Bake in the preheated oven for 35-40 minutes or until golden brown on top and a toothpick comes out clean from the center.

And there you have it A delightful easy zucchini cornbread casserole ready to impress at your next gathering or cozy night in Enjoy every delicious bite

Perfecting the Cooking Process

Start by preheating your oven and greasing your baking dish. Sauté your zucchini first to enhance its flavor, then mix all ingredients before pouring into the dish for even cooking.

Add Your Touch

Feel free to swap the cheese with your favorite variety or add spices like cumin for an extra kick. You can also toss in diced peppers or corn for added texture.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through, about 15 minutes, for best results.

Sharing this recipe always brings back fond memories of family dinners where laughter filled the air, and everyone eagerly anticipated this comforting dish.

FAQ

What can I use instead of zucchini?

You can replace zucchini with yellow squash or finely chopped carrots for a different taste.

Can I freeze easy zucchini cornbread casserole?

Yes, you can freeze it Just make sure it’s cooled completely before wrapping tightly.

How do I know when my casserole is done?

Insert a toothpick in the center it should come out clean when fully cooked.

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Easy Zucchini Cornbread Casserole

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• Author: Jennifer
• Total Time: 55 minutes
• Yield: Serves approximately eight people 1x

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Description

Easy Zucchini Cornbread Casserole is a delightful dish that perfectly balances the sweetness of zucchini with the comforting warmth of cornbread. This casserole is a hit at family gatherings, summer barbecues, or cozy nights in. With its golden-brown crust and cheesy interior, it’s a simple yet flavorful way to sneak some veggies into your meal. Get ready to impress your loved ones with this easy-to-make recipe that will have everyone coming back for seconds!

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Ingredients

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• 2 medium zucchinis, grated
• 1 cup cornmeal
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• ½ tsp black pepper
• 2 large eggs
• 1 cup whole milk (or plant-based milk)
• 1 cup shredded cheddar cheese
• 1 onion, diced (optional)

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Grate the zucchinis and squeeze out excess moisture using a clean kitchen towel.
3. In a large bowl, mix cornmeal, flour, baking powder, salt, and pepper until well combined.
4. In another bowl, whisk eggs, milk, and cheese until smooth. Combine with dry ingredients gently.
5. Fold in the grated zucchini and diced onion until evenly coated.
6. Pour the mixture into the prepared baking dish and bake for 35-40 minutes or until golden brown.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Side
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (approximately 120g)
• Calories: 195
• Sugar: 3g
• Sodium: 320mg
• Fat: 7g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 55mg