Description
Indulge in the savory, cheesy goodness of this Zucchini Cornbread Casserole – a quick, easy, and family-friendly dish that’s sure to become a new weeknight favorite!
Ingredients
– 2 cups grated zucchini
– 1 cup cornmeal
– 1/2 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 eggs
– 1 cup milk
– 1/4 cup melted butter
– 1 cup shredded cheddar cheese
Instructions
1. – Preheat the oven to 375°F and grease a 9×13 inch baking dish.
2. – In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and pepper.
3. – In a separate bowl, beat the eggs, then stir in the milk and melted butter.
4. – Add the wet ingredients to the dry ingredients and mix until just combined.
5. – Stir in the grated zucchini and 1/2 cup of the cheddar cheese.
6. – Pour the batter into the prepared baking dish and sprinkle the remaining 1/2 cup of cheddar cheese on top.
7. – Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. – Let the casserole cool for 5 minutes before serving.
Notes
Serve this Zucchini Cornbread Casserole as a main dish or a side. It’s also great as a make-ahead meal – simply reheat individual portions in the microwave or oven.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: American