Here’s a tasty recipe for Zucchini Cornbread Casserole! This dish is a wonderful blend of flavors and a great way to use up fresh zucchini.
Zucchini Cornbread Casserole
Ingredients
- For the Casserole:
- 2 medium zucchinis, grated (about 2 cups)
- 1 cup corn (fresh, frozen, or canned)
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 1/2 cup diced bell pepper (any color)
- 1 cup cornmeal
- 1 cup milk
- 2 large eggs
- 1/4 cup vegetable oil
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder (optional)
- 1/2 teaspoon paprika (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Prepare the Zucchini: Grate the zucchini and place it in a clean kitchen towel. Squeeze out excess moisture to prevent the casserole from being too watery.
- Mix the Ingredients: In a large bowl, combine the grated zucchini, corn, cheddar cheese, onion, bell pepper, cornmeal, milk, eggs, vegetable oil, baking powder, salt, pepper, garlic powder, and paprika. Mix until well combined.
- Pour into the Dish: Pour the mixture into the prepared baking dish, spreading it evenly.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the casserole cool for a few minutes before slicing. Serve warm as a side dish or a main dish!
Tips
- Add Ins: You can also add cooked bacon, jalapeños, or herbs for extra flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Enjoy your delicious Zucchini Cornbread Casserole! It’s a great comfort food dish that’s both hearty and healthy!