Description
This easy zucchini cornbread casserole combines sweet cornmeal with fresh grated zucchini and sharp cheddar cheese for a moist, flavorful side dish. Perfectly baked to a golden brown, it’s a comforting and versatile casserole that pairs well with a variety of meals.
Ingredients
Scale
Zucchini Cornbread Casserole
- 2 cups grated zucchini
- 1 cup yellow cornmeal
- 1 cup shredded cheddar cheese
- 2 large eggs
- 1 cup whole milk
- 2 tsp baking powder
- 2 tbsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 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.
- Combine dry ingredients: In a large bowl, whisk together the cornmeal, baking powder, sugar, salt, and black pepper to ensure even distribution.
- Mix wet ingredients: In another bowl, beat the eggs with the milk until the mixture is fluffy. Stir in the shredded cheddar cheese and grated zucchini thoroughly.
- Combine wet and dry mixtures: Gradually add the wet ingredients into the dry ingredients, stirring gently to maintain a light and airy texture without over-mixing.
- Pour and spread batter: Pour the combined batter into the prepared baking dish and spread it evenly with a spatula to ensure uniform baking.
- Bake the casserole: Bake for 30 to 35 minutes until the top turns golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the casserole to cool slightly before serving to let it set for easy slicing and enhanced flavor.
Notes
- Grate the zucchini finely and gently squeeze out excess moisture to prevent a soggy casserole.
- Use sharp cheddar cheese for a richer flavor.
- Allow the casserole to rest before serving for best texture.
- Variations can include adding diced jalapeños or herbs for extra flavor.
