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Zucchini Cornbread Casserole

A delightful casserole that combines the sweetness of cornmeal with the moist texture of zucchini, perfect as a side dish or main course.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups grated zucchini Make sure to squeeze out excess moisture.
  • 1 cup cornmeal Use fine or medium grind for best results.
  • 1 cup milk Any kind of milk can be used.
  • 2 large eggs Provides binding and richness.
  • 1/2 cup shredded cheese (cheddar or your choice) You can use pepper jack for a spicy kick.
  • 1/4 cup chopped onion Adds flavor; can substitute with green onions.
  • 1 teaspoon baking powder Leavening agent for the casserole.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup corn (fresh or canned)

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Grate the zucchini using a box grater and optionally squeeze out excess moisture.
  3. In a large bowl, combine cornmeal, baking powder, salt, and black pepper.
  4. In a separate bowl, whisk together milk and eggs until frothy, then add grated zucchini, chopped onion, and shredded cheese.
  5. Pour the wet mixture into the dry ingredients, add corn, and stir gently until just combined. Do not overmix.
Baking
  1. Transfer the mixture into a greased 9x13 inch baking dish, spread evenly, and smooth the top.
  2. Bake in the preheated oven for about 30-35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
  3. Allow the casserole to cool for about 10 minutes before cutting into squares.

Notes

For added flavor, consider adding spices like cumin or chili powder. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.