Description
Experience comfort with this Zucchini Cornbread Casserole, an easy zucchini recipe that’s a standout in vegetable casserole recipes. This veggie casserole combines sweet corn and cornbread in a delicious and easy casserole recipe perfect as a corn bread recipe and for veggie side dishes.
Ingredients
Scale
- 2 cups grated fresh zucchini
- 1 cup sweet corn
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 eggs
- 1/2 cup melted butter
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped green onions
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, combine cornmeal, flour, baking powder, salt, and sugar.
- Add melted butter, milk, and eggs, and whisk until smooth.
- Fold in grated zucchini, sweet corn, cheddar, and mozzarella cheese.
- Pour mixture into a greased baking dish, spreading evenly with a spatula. Sprinkle chopped green onions on top.
- Bake for 30–35 minutes or until golden brown and a toothpick inserted into the center comes out clean. Let cool slightly before serving.
Notes
- Avoid overmixing to keep the casserole light.
- Drain grated zucchini to avoid excess moisture.
- Feel free to customize with additional vegetables or spices.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 70 mg
Keywords: Zucchini Cornbread Casserole, vegetable casserole, cornbread casserole, easy zucchini recipes, veggie side dishes