Zucchini Cornbread Casserole Recipe

Zucchini Cornbread Casserole

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I’m excited to share my Zucchini Cornbread Casserole Recipe. This dish has become a staple in my kitchen, especially during the summer months when zucchini is in abundance. It’s a delightful mix of sweet cornbread and savory zucchini, making for a perfect side dish or even a light main course.

Why Zucchini Cornbread Casserole?

Zucchini Cornbread Casserole is not just delicious; it’s also a fantastic way to sneak in some veggies. I remember the first time I made this dish for my family. They were skeptical at first, but once they took a bite, I saw their faces light up. The combination of flavors is simply irresistible.

Ingredients for Zucchini Cornbread Casserole

Before we get into the cooking process, let’s gather our ingredients. Here’s what you will need:

Main Ingredients:

  • 2 cups grated zucchini (about 2 medium zucchinis)
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 cup shredded cheese (cheddar or your favorite)
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 3 large eggs
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup corn kernels (fresh, frozen, or canned)

Optional Ingredients:

How to Prepare Zucchini Cornbread Casserole

Preparing this casserole is straightforward. I usually start by preheating my oven to 350°F (175°C). This way, the oven is ready when I finish mixing everything.

Step 1: Prepare the Zucchini

First, I grate the zucchini. I prefer to use a box grater for this. After grating, I place the zucchini in a clean kitchen towel and squeeze out excess moisture. This helps prevent the casserole from becoming too watery.

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Step 2: Mix the Dry Ingredients

In a large bowl, I mix the cornmeal, flour, baking powder, salt, and black pepper. This step is crucial as it ensures that the leavening agent is evenly distributed throughout the flour.

Step 3: Combine the Wet Ingredients

In another bowl, I whisk together the eggs, milk, and vegetable oil. I find that using room temperature eggs helps in creating a fluffier texture.

Step 4: Combine Everything

Next, I add the grated zucchini and corn kernels to the wet mixture. If I’m using onion or bell pepper, I toss those in too. Then, I pour the wet mixture into the dry ingredients and stir until just combined.

Step 5: Add Cheese

I fold in the shredded cheese last. This ensures that it’s evenly distributed without overmixing the batter.

Step 6: Bake the Casserole

I pour the mixture into a greased 9×13-inch baking dish and spread it evenly. Then, I pop it into the oven and bake for about 30-35 minutes or until the top is golden brown and a toothpick comes out clean.

Serving Ideas for Zucchini Cornbread Casserole

Once the casserole is out of the oven, I let it cool for a few minutes. This dish is versatile; I often serve it warm as a side to grilled chicken or fish. It also pairs beautifully with a fresh salad.

Tips for Best Results

  • Use Fresh Ingredients: Fresh zucchini and corn make a big difference in flavor. If using frozen corn, make sure to thaw and drain it first.
  • Don’t Skip the Squeezing: Removing excess moisture from the zucchini is key to achieving the right texture.
  • Experiment with Cheese: While I love cheddar, feel free to experiment with different cheeses like feta or pepper jack for a kick.
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Storing Leftovers

If you have leftovers, they can be stored in an airtight container in the fridge for up to 3 days. I often reheat individual portions in the microwave, but it can also be warmed in the oven at 350°F until heated through.

Freezing Zucchini Cornbread Casserole

This casserole freezes well too! I like to cut it into squares and place them in freezer-safe containers. When I want to enjoy it later, I simply thaw it overnight in the fridge and reheat it.

Nutritional Information

While I enjoy the flavors of this dish, I also appreciate its nutritional value. Here’s a rough breakdown per serving:

  • Calories: Approximately 200 kcal
  • Protein: 8g
  • Carbohydrates: 25g
  • Fat: 8g
  • Fiber: 2g

Why You’ll Love Zucchini Cornbread Casserole

Zucchini Cornbread Casserole is a crowd-pleaser. I love how it’s both sweet and savory, making it suitable for any meal. Whether you serve it for brunch, lunch, or dinner, it never fails to impress.

Variations on Zucchini Cornbread Casserole

This recipe is very adaptable. Here are some variations I’ve tried:

  • Spicy Version: Add diced jalapeños for a spicy kick.
  • Herb-Infused: Mix in fresh herbs like thyme or rosemary for an aromatic touch.
  • Sweet Twist: Add a tablespoon of honey or maple syrup for a touch of sweetness.

Zucchini Cornbread Casserole has become a beloved dish in my home. It’s easy to prepare, delicious, and a great way to use up those summer zucchinis. I encourage you to give it a try. You might just find yourself making it again and again.