Description
This Easy Zucchini Cornbread Casserole is a deliciously moist and cheesy dish combining fresh grated zucchini with sweet cornmeal and sharp cheddar cheese. Baked to a golden brown perfection, it makes a perfect side or light meal that is both comforting and nutritious.
Ingredients
Scale
Vegetables
- 2 cups grated zucchini
Dry Ingredients
- 1 cup yellow cornmeal
- 2 tsp baking powder
- 2 tbsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
Dairy & Eggs
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 2 large eggs
Others
- Cooking spray or butter for greasing
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with cooking spray or butter to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, baking powder, sugar, salt, and black pepper until well combined.
- Prepare Wet Ingredients: In another bowl, beat the eggs with the whole milk until the mixture is fluffy. Then, stir in the shredded cheddar cheese and the grated zucchini.
- Combine Mixtures: Gradually add the wet mixture to the dry ingredients, stirring gently to keep the batter light and well incorporated.
- Pour Batter: Pour the batter evenly into the prepared baking dish and smooth the surface to ensure uniform cooking.
- Bake: Place the dish in the preheated oven and bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the casserole cool slightly before slicing and serving to allow it to set and enhance the flavors.
Notes
- You can substitute whole milk with buttermilk for a tangier flavor.
- Grate the zucchini just before mixing to avoid excess moisture in the batter.
- Adding a little chopped jalapeño or smoked paprika can add a nice kick.
- Store leftovers in the refrigerator for up to 3 days and reheat before serving.
