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Easy Zucchini Cornbread Casserole


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  • Author: Jennifer
  • Total Time: 50 minutes
  • Yield: Serves 8

Description

Easy Zucchini Cornbread Casserole is a delightful dish that brings together the sweetness of corn and the fresh flavor of zucchini, all enveloped in a golden cornbread crust. Perfect for potlucks, family gatherings, or cozy dinners, this casserole is not just a meal but an experience that unites loved ones around the table. With simple ingredients and straightforward steps, you’ll create a dish that will have everyone asking for seconds.


Ingredients

Scale
  • 2 medium zucchinis, grated
  • 1 cup finely ground cornmeal
  • 1 cup canned or frozen sweet corn, drained
  • 2 large eggs (room temperature)
  • 1 cup whole milk (or almond milk)
  • 2 tsp baking powder
  • 1 cup shredded sharp cheddar cheese
  • 1 small onion, diced
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C). Spray a baking dish with nonstick cooking spray.
  2. In a skillet over medium heat, add olive oil. Sauté the diced onions until translucent, then add grated zucchini and cook until slightly softened.
  3. In a large bowl, mix the cornmeal, baking powder, salt, and pepper. In another bowl, whisk together eggs and milk until frothy; combine with dry ingredients along with sweet corn and sautéed vegetables.
  4. Stir in shredded cheddar cheese until well mixed.
  5. Pour mixture into the prepared baking dish. Bake for 30-35 minutes or until golden brown on top and a toothpick inserted comes out clean.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/8 of casserole (approximately 140g)
  • Calories: 210
  • Sugar: 3g
  • Sodium: 360mg
  • Fat: 9g
  • Saturated Fat: 4g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 3g
  • Protein: 8g
  • Cholesterol: 70mg