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Zucchini Cornbread Casserole

A creamy cornbread packed with zucchini and sweet corn, perfect for a cozy meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups grated zucchini Be sure to squeeze out excess moisture
  • 1 cup cornmeal
  • 1 cup shredded cheese Cheddar or mozzarella
  • 1 cup milk
  • 2 large eggs
  • 1/4 cup melted butter
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a baking dish.
  2. In a large bowl, mix together the grated zucchini, cornmeal, cheese, milk, eggs, melted butter, sugar, baking powder, and salt and pepper until well combined.
  3. Pour the mixture into the prepared baking dish and spread it evenly.
Baking
  1. Bake for 30-35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
  2. Let cool for a few minutes before serving.

Notes

Serve with a dollop of sour cream or Greek yogurt for creaminess, and a sprinkle of fresh herbs for freshness. This casserole can be stored in the fridge for up to 4 days, or frozen for up to three months.