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!
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Grate the zucchinis and squeeze out excess moisture using a clean kitchen towel.
- In a large bowl, mix cornmeal, flour, baking powder, salt, and pepper until well combined.
- In another bowl, whisk eggs, milk, and cheese until smooth. Combine with dry ingredients gently.
- Fold in the grated zucchini and diced onion until evenly coated.
- 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