Description

This Easy Zucchini Cornbread Casserole is a delicious and wholesome side dish that combines the fresh flavors of grated zucchini with the comforting texture of classic cornbread. Baked to a golden brown with sharp cheddar cheese and a hint of sweetness, this casserole is perfect for family dinners or potlucks, offering a delightful balance of moistness and crumbly texture.

Ingredients

Scale

Primary Ingredients

2 cups grated zucchini
1 cup yellow cornmeal
1 cup shredded cheddar cheese
2 large eggs
1 cup whole milk

Dry Ingredients

2 tsp baking powder
2 tbsp sugar
1 tsp salt
1/2 tsp black pepper

Other

Cooking spray or butter for greasing the baking dish

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Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with cooking spray or butter to prevent sticking during baking.
Mix Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, baking powder, sugar, salt, and black pepper until evenly combined to ensure consistent flavor throughout the casserole.
Prepare Wet Ingredients: In a separate bowl, beat the eggs with whole milk until fluffy and slightly aerated. Then stir in the shredded cheddar cheese and grated zucchini, distributing the ingredients evenly.
Combine Mixtures: Gradually add the wet mixture into the dry ingredients, stirring gently to maintain a light and airy batter without overmixing, which could toughen the texture.
Transfer to Baking Dish: Pour the combined batter evenly into the prepared baking dish, spreading it smoothly to ensure uniform cooking.
Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool and Serve: Allow the casserole to cool slightly before slicing and serving to ensure it sets properly and slices cleanly.

Notes

For a gluten-free version, use certified gluten-free cornmeal and baking powder.
Shredded zucchini can be squeezed lightly to remove excess moisture if you want a firmer texture.
Add chopped jalapeños or a pinch of cayenne pepper for a spicy kick.
This casserole can be served as a side dish with barbeque, grilled meats, or a hearty salad.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to maintain moistness.