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

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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