Description
A delightful dish that combines zucchini and cornbread, making it a comforting side or main dish perfect for any occasion.
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup cornmeal
- 1 cup milk
- 2 eggs
- 1/4 cup melted butter
- 1 cup shredded cheese (cheddar or your favorite)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Optional: 1 cup corn kernels (fresh, frozen, or canned)
Instructions
- Preheat your oven to 350°F (175°C) and grease your baking dish.
- Toss together the grated zucchini, cornmeal, milk, eggs, and melted butter in a large mixing bowl.
- Add the shredded cheese, baking powder, salt, black pepper, and garlic powder. Mix well until combined.
- Fold in the corn kernels if using.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake in the preheated oven for 25-30 minutes until golden brown and a toothpick inserted comes out clean.
- Allow to cool for a few minutes before slicing and serving.
Notes
Squeeze excess moisture from grated zucchini to prevent a soggy casserole. Experiment with different cheeses for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg