Description
This Easy Zucchini Cornbread Casserole is a delightful, savory dish that combines the moistness of grated zucchini with the hearty texture of cornmeal and the rich flavor of melted cheddar cheese. Perfect as a side dish or a light main, this casserole bakes to a golden brown crust while staying tender inside, making it a crowd-pleaser for family dinners or potlucks.
Ingredients
Scale
Zucchini Mixture
- 2 cups grated zucchini
- 1 cup shredded cheddar cheese
- 2 large eggs
- 1 cup whole milk
Dry Ingredients
- 1 cup yellow cornmeal
- 2 tsp baking powder
- 2 tbsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
Others
- Cooking spray or butter for greasing the baking dish
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish using cooking spray or butter to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, baking powder, sugar, salt, and black pepper to ensure even distribution of leavening and seasoning.
- Combine Wet Ingredients: In another bowl, beat the eggs with the whole milk until fluffy and well combined. Then stir in the shredded cheddar cheese and the grated zucchini until evenly mixed.
- Combine Wet and Dry Mixtures: Gradually pour the wet mixture into the dry ingredients, stirring gently to maintain a light and airy batter without overmixing.
- Pour and Spread: Pour the combined batter into the prepared baking dish and spread it out evenly to ensure uniform cooking.
- Bake: Bake the casserole in the preheated oven for 30-35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow to cool slightly before serving to let it set.
Notes
- Grate the zucchini and gently squeeze out excess moisture if very watery to avoid a soggy casserole.
- Use sharp cheddar cheese for more pronounced flavor or mild if preferred.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- For a gluten-free version, ensure the cornmeal is certified gluten-free and avoid cross-contamination.
- Adding chopped jalapeños or herbs like thyme can enhance the flavor.
