Zucchini Cornbread Casserole
![Zucchini Cornbread Casserole recipe](https://v-recipes.com/wp-content/uploads/2024/01/45b09287703a569625cb5437c8508d0f.jpg)
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.
Zucchini Cornbread Casserole
Ingredients
Instructions
-
Preheat the oven to 375°F (190°C). Grease a 9x9-inch baking dish.
-
Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
-
In a large bowl, combine the cornmeal, flour, baking powder, salt, and sugar.
-
In a separate bowl, whisk together the eggs, buttermilk, and melted butter.
-
Add the wet ingredients to the dry ingredients and stir until just combined.
-
Fold in the grated zucchini, cheddar cheese, frozen corn, green onions, and parsley.
-
Pour the mixture into the prepared baking dish and smooth the top.
-
Bake for 35-40 minutes, or until golden brown and cooked through.
-
Allow the casserole to rest for 10 minutes before serving.
-
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.