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Zucchini Cornbread Casserole: A Deliciously Unique Dish!

Zucchini Cornbread Casserole
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A deliciously unique dish that combines the flavors of zucchini and cornbread in a savory casserole.

Ingredients

Scale
  • 2 cups grated zucchini
  • 1 cup cornmeal
  • 1 cup milk
  • 2 large eggs
  • 1 cup shredded cheese
  • 1/2 cup chopped onion
  • 1/4 cup melted butter
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine the grated zucchini, cornmeal, milk, eggs, and melted butter.
  3. Add the shredded cheese, chopped onion, baking powder, salt, and black pepper to the mixture.
  4. Mix until well combined.
  5. Pour the mixture into a greased baking dish.
  6. Bake for 30-35 minutes or until golden brown and a toothpick comes out clean.
  7. Let it cool for a few minutes before serving.

Notes

  • For a spicier version, add diced jalapeños.
  • Can be served as a side dish or a main course.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://howeats.com/zucchini-cornbread-casserole-recipe/