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Zucchini Cornbread Casserole featuring fresh zucchini and cornbread texture

Zucchini Cornbread Casserole

A warm and cheesy casserole made with zucchini and cornmeal, perfect for family dinners and potluck parties.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups grated zucchini
  • 1 cup cornmeal
  • 1 cup shredded cheese (like cheddar or mozzarella)
  • 1 cup milk
  • 2 large eggs
  • 1/4 cup melted butter
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • Salt and pepper to taste

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, salt, and pepper until well combined.
  3. Pour the mixture into the prepared baking dish and spread evenly.
Cooking
  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 the casserole topped with fresh herbs and a dollop of sour cream or Greek yogurt. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months.