Easy Zucchini Cornbread Casserole

The aroma of warm, freshly baked Easy Zucchini Cornbread Casserole wafts through the kitchen, promising a deliciously comforting experience. Imagine fluffy cornbread mingling with tender zucchini, creating a symphony of texture and flavor that dances on your taste buds.

This dish is the epitome of home-cooked goodness, perfect for family gatherings or cozy evenings in. I remember the first time I made this recipe my friends couldn’t believe how something so simple could taste so divine. It’s not just a side dish it’s an invitation to enjoy life’s little pleasures.

I once made this casserole for a potluck, and it vanished faster than my last piece of birthday cake. Everyone asked for the recipe

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Zucchini: Fresh, firm zucchinis are essential they add moisture and subtle sweetness to the casserole.
• Cornmeal: Opt for medium-ground cornmeal for that perfect texture it creates a delightful crust.
• Shredded Cheese: I love using sharp cheddar for its bold flavor, but feel free to experiment with your favorites.
• Eggs: Use large eggs they help bind everything beautifully together.
• Milk: Whole milk adds richness, but you can substitute with almond or oat milk if desired.
• Baking Powder: Ensure it’s fresh for that perfect rise and fluffy texture in your casserole.
• Sugar: A touch of sugar enhances the sweetness without overwhelming the savory notes.
• Salt and Pepper: Seasoning is key use kosher salt and freshly cracked pepper to elevate all flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat your oven: Start by preheating your oven to 400°F (200°C). This ensures an evenly cooked casserole with that golden top we all crave.

Prepare your baking dish: Grease a 9×13-inch baking dish with nonstick spray or butter. This step helps prevent sticking and makes cleanup easier.

Mix dry ingredients: In a large bowl, whisk together cornmeal, baking powder, sugar, salt, and pepper until combined. This mixture sets the foundation for our casserole.

Combine wet ingredients: In another bowl, beat the eggs and then mix in milk until well combined. Adding these wet ingredients gives moisture to our casserole.

Fold in zucchini and cheese: Gently stir in grated zucchini and shredded cheese into the wet mixture until just combined. Overmixing may result in a dense texture.

Combine everything: Pour the wet mixture into the dry ingredients bowl and fold gently until no dry streaks remain visible. Be careful not to overwork it this is key for fluffiness

Bake it up: Transfer your mixture into the prepared baking dish and bake for about 30-35 minutes until golden brown on top and a toothpick inserted comes out clean.

Let it cool: Allow your Easy Zucchini Cornbread Casserole to cool slightly before slicing this helps it set up nicely for serving.

Serve it up: Slice into squares and serve warm as a delightful side or main dish your taste buds will thank you

Perfecting the Cooking Process

To achieve optimal results, preheat your oven first, then sauté the zucchini while mixing the batter simultaneously.

Add Your Touch

Consider adding cheese or spices like cumin to personalize your casserole. You can even toss in some corn for extra sweetness.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave or oven until warmed through.

Sharing this recipe reminds me of when my friend tried to impress her family with my Easy Zucchini Cornbread Casserole at a barbecue they loved it so much they begged her for the recipe

FAQ

Can I use frozen zucchini for Easy Zucchini Cornbread Casserole?

Yes, just thaw and drain excess water before using.

How do I make Easy Zucchini Cornbread Casserole gluten-free?

Substitute regular flour with gluten-free flour or cornmeal as needed.

Can I prepare Easy Zucchini Cornbread Casserole ahead of time?

Absolutely Prepare it a day in advance and refrigerate before baking.

Print

Easy Zucchini Cornbread Casserole

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Lena
• Total Time: 50 minutes
• Yield: Approximately 8 servings 1x

Print Recipe

Pin Recipe

Description

Easy Zucchini Cornbread Casserole is a delightful blend of fluffy cornbread and moist zucchini, creating a comforting dish that’s perfect for family dinners or potlucks. This effortless recipe combines sweet and savory flavors that are sure to please even the pickiest eaters. With minimal prep time, this vibrant casserole is not just a side dish; it’s an invitation to enjoy life’s little pleasures.

---

Ingredients

Scale 1x2x3x

• 2 cups shredded zucchini (about 2 medium zucchinis)
• 1 cup medium-ground cornmeal
• 1 cup sharp cheddar cheese, shredded
• 3 large eggs
• 1 cup whole milk (or almond/oat milk)
• 2 tsp baking powder
• 2 tbsp sugar
• 1 tsp kosher salt
• ½ tsp black pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 400°F (200°C) and grease a 9×13-inch baking dish.
2. In a large bowl, whisk together cornmeal, baking powder, sugar, salt, and pepper.
3. In another bowl, beat eggs and mix in milk until well combined.
4. Fold in shredded zucchini and cheddar cheese into the wet mixture.
5. Combine the wet and dry mixtures gently until no dry streaks remain.
6. Pour into the prepared baking dish and bake for 30-35 minutes until golden brown and a toothpick comes out clean.
7. Let cool slightly before slicing into squares.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 square (approximately 150g)
• Calories: 210
• Sugar: 3g
• Sodium: 320mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 75mg