Description

This Easy Zucchini Cornbread Casserole is a delightful and savory dish combining fresh grated zucchini with classic cornbread flavors. Baked to a golden brown perfection and studded with shredded cheddar cheese, it’s a perfect side for any meal or a comforting vegetarian main. Quick to prepare and packed with wholesome ingredients, it blends the sweetness of cornmeal with the moistness of zucchini for a delicious and nutritious casserole.

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

Other

Cooking spray or butter for greasing

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Instructions

Preheat 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 thoroughly to evenly distribute the leavening and seasoning.
Combine Wet Ingredients: In another bowl, beat the eggs with the whole milk until the mixture becomes fluffy and slightly aerated. Then stir in the shredded cheddar cheese and grated zucchini until well combined.
Combine Wet and Dry Mixtures: Gradually add the wet mixture to the dry ingredients, stirring gently to combine while maintaining a light and airy texture to ensure a tender casserole.
Pour and Spread Batter: Pour the batter into the prepared baking dish and spread it evenly using a spatula to create a uniform layer that will bake evenly.
Bake the Casserole: Place the baking dish in the oven and bake for 30-35 minutes. The casserole is done when it turns golden brown on top and a toothpick inserted in the center comes out clean.
Cool and Serve: Remove from the oven and allow the casserole to cool slightly before serving to let it set and make it easier to cut.

Notes

For best results, grate the zucchini finely and squeeze out excess moisture to avoid a soggy casserole.
You can substitute whole milk with low-fat or plant-based milk to reduce calories or for dietary preferences.
Add herbs like chopped chives or parsley to enhance flavor if desired.
This casserole reheats well and can be stored in the fridge for up to 3 days.
Use freshly grated cheddar cheese for more vibrant flavor.