Description
This Zucchini Cornbread Casserole is a delicious and comforting dish that combines the freshness of zucchini with the heartiness of cornbread. Easy to make and perfect for a family dinner or potluck.
Ingredients
Zucchini Cornbread Casserole:
- 2 medium zucchinis, grated
- 1 cup corn (fresh, frozen, or canned)
- 1 cup shredded cheddar cheese
- 1 cup cornmeal
- 1 cup milk
- 3 large eggs
- 1/4 cup melted butter
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For Garnish (Optional):
- Chopped fresh parsley
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare Zucchini: In a bowl, sprinkle the grated zucchini with salt and let it sit for about 10 minutes. Then, squeeze out excess moisture using a clean kitchen towel.
- Mix Ingredients: In a large bowl, combine the grated zucchini, corn, shredded cheddar cheese, cornmeal, milk, eggs, melted butter, baking powder, salt, black pepper, garlic powder, and onion powder. Mix until well combined.
- Pour into Dish: Pour the mixture into the prepared baking dish, spreading it evenly.
- Bake: Bake for 30-35 minutes, or until the casserole is golden brown and a toothpick inserted in the center comes out clean.
- Serve: Let it cool for a few minutes before slicing. Garnish with fresh parsley if desired and serve warm.
Notes
- You can add diced jalapeños for a spicy kick.
- This casserole is great for brunch or as a side dish.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 110mg
