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
- Preheat oven to 375°F (190°C). Spray a baking dish with nonstick cooking spray.
- In a skillet over medium heat, add olive oil. Sauté the diced onions until translucent, then add grated zucchini and cook until slightly softened.
- 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.
- Stir in shredded cheddar cheese until well mixed.
- 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