Cheesy Garden Zucchini Cornbread Casserole
A comforting casserole with a crispy golden crust, filled with fresh zucchini, sweet corn, and melted cheese, perfect for sharing with loved ones.
Ingredients
Main Ingredients
- 2 medium medium zucchinis, grated Ensure they are well-drained to avoid excess moisture.
- 1 cup fresh or frozen corn kernels
- 1 cup shredded cheddar cheese Can substitute with other cheese varieties.
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tbsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup milk Dairy or non-dairy alternatives work well.
- 1/4 cup melted butter Or suitable oil for a lighter version.
- 1/2 tsp black pepper
Optional Toppings
- to taste chopped fresh parsley Or green onions.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9x9 inch baking dish with a little butter or oil.
- In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and black pepper.
- In another bowl, beat the eggs and then add the milk and melted butter. Mix until fully combined.
- Gradually pour the wet mixture into the dry ingredients, stirring just until incorporated.
- Gently fold in the grated zucchini, corn, and shredded cheddar cheese.
- Pour the mixture into the prepared baking dish and spread evenly.
Baking
- Bake in the preheated oven for about 25-30 minutes, or until the top is golden and a toothpick inserted comes out clean.
Serving
- Let it cool for a few minutes before slicing and serve warm with optional toppings.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month. Reheat in the oven at 350°F until heated through. Consider using different cheese varieties for varied flavors.