Zucchini Cornbread Casserole

Zucchini Cornbread Casserole recipe pinit

Zucchini Cornbread Casserole is a delicious way to incorporate summer zucchini into a comforting cornbread dish. The combination of the moist zucchini and cheesy cornbread creates a flavorful and satisfying casserole that is perfect for a summer dinner.

This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 10 min Total Time 1 hr 10 mins
Servings: 6 Calories: 1800
Best Season: Summer

Ingredients

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a 9x9-inch baking dish.
  2. Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
  3. In a large bowl, combine the cornmeal, flour, baking powder, salt, and sugar.
  4. In a separate bowl, whisk together the eggs, buttermilk, and melted butter.
  5. Add the wet ingredients to the dry ingredients and stir until just combined.
  6. Fold in the grated zucchini, cheddar cheese, frozen corn, green onions, and parsley.
  7. Pour the mixture into the prepared baking dish and smooth the top.
  8. Bake for 35-40 minutes, or until golden brown and cooked through.
  9. Allow the casserole to rest for 10 minutes before serving.
  10. Serve warm and enjoy!
Nutrition Facts

Servings 6


Amount Per Serving
Calories 300kcal
% Daily Value *
Total Fat 12g19%
Total Carbohydrate 40g14%
Sugars 10g
Protein 8g16%

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.

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