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