Description
This Easy Zucchini Cornbread Casserole is a moist and savory side dish combining the sweetness of yellow cornmeal with fresh grated zucchini and sharp cheddar cheese. Perfectly seasoned and baked to golden perfection, it makes a delightful accompaniment for weeknight dinners or potluck gatherings.
Ingredients
Scale
Dry Ingredients
- 1 cup yellow cornmeal
- 2 tsp baking powder
- 2 tbsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
Wet Ingredients
- 2 large eggs
- 1 cup whole milk
- 2 cups grated zucchini
- 1 cup shredded cheddar cheese
Others
- Cooking spray or butter for greasing
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.
- Mix Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, baking powder, sugar, salt, and black pepper until well combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs along with the whole milk until the mixture becomes fluffy. Then stir in the shredded cheddar cheese and grated zucchini to incorporate evenly.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredient mixture to the dry ingredients, stirring gently to keep the batter light and well combined without overmixing.
- Pour Batter into Dish: Pour the prepared batter evenly into the greased baking dish and spread it out smoothly for uniform baking.
- Bake: Place the dish in the preheated oven and bake for 30 to 35 minutes or until the top is golden brown. Remove and let cool slightly before serving to allow the casserole to set.
Notes
- For best texture, grate the zucchini finely and gently squeeze out excess moisture before adding.
- You can substitute cheddar cheese with other cheeses like mozzarella or pepper jack for variety.
- Serve the casserole warm as a side dish with meats or a fresh salad.
- This casserole can be made ahead and reheated in the oven before serving.
- Store leftovers covered in the refrigerator for up to 3 days.
