If you’re craving a side dish that’s both comforting and packed with fresh garden flavors, this Zucchini Cornbread Casserole Recipe is about to become your new go-to. It combines the tender, slightly sweet taste of zucchini with the classic, crumbly goodness of cornbread, all baked together into a warm, golden casserole that’s as visually inviting as it is delicious. Perfect for family dinners or potlucks, it strikes the ideal balance between wholesome veggies and satisfying bread, bringing everyone back for seconds.
Ingredients You’ll Need
This recipe keeps things simple yet striking, using familiar ingredients that each play an essential role in crafting the perfect texture, flavor, and color of the casserole you will love.
- 2 medium zucchini: Grated and moisture squeezed out to keep the casserole from being soggy while adding fresh, mild flavor.
- 1 cup cornmeal: The base of the cornbread, giving it that authentic, slightly gritty texture and sweet corn essence.
- 1 cup all-purpose flour: Helps bind the ingredients together and gives the right structure to the casserole.
- 1 tablespoon baking powder: Ensures your cornbread rises nicely, lightening the texture.
- 1 teaspoon salt: Enhances all the flavors and balances the sweetness.
- ¼ cup sugar: Adds just enough sweetness to complement the zucchini naturally.
- 2 large eggs: Bind everything together, adding richness and moisture.
- 1 cup milk: Keeps the batter smooth and tender.
- ¼ cup melted butter: Infuses buttery richness that makes the cornbread moist and flavorful.
- ½ cup sour cream (optional): Adds creamy tanginess and extra moisture for a tender crumb.
- ½ teaspoon onion powder: Gives a subtle savory depth without overwhelming the other flavors.
- ½ teaspoon garlic powder: A gentle hint of garlic that complements the zucchini beautifully.
- ½ cup breadcrumbs: Sprinkled on top for a crunchy, golden crust.
- ¼ cup grated Parmesan cheese (optional): Adds a nutty, savory boost to the topping for extra flavor complexity.
How to Make Zucchini Cornbread Casserole Recipe
Step 1: Prepare the Zucchini
Start by grating your zucchini and then take the extra step to squeeze out the moisture using a kitchen towel or paper towels. This is crucial because zucchini holds a lot of water, and removing excess moisture keeps the casserole from becoming soggy.
Step 2: Prep the Oven and Baking Dish
Preheat your oven to 350°F (175°C). Meanwhile, grease a 9×9-inch baking dish well with butter or cooking spray so your casserole won’t stick and can come out in perfect slices.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and sugar. Make sure you stir everything together thoroughly so the rising agent and seasonings are distributed evenly throughout the batter.
Step 4: Combine the Wet Ingredients
In a separate bowl, whisk together the eggs, milk, and melted butter. If you’re including sour cream for creaminess, add it here too. Fold in the drained zucchini carefully to get everything incorporated without losing the shredded texture.
Step 5: Bring It All Together
Pour the wet mixture into the bowl with your dry ingredients. Stir gently but fully until everything blends into a smooth batter. This is also the perfect time to stir in your onion powder, garlic powder, and shredded cheddar cheese if you want an extra punch of flavor and gooeyness inside.
Step 6: Bake the Casserole
Transfer the batter into your greased baking dish and spread it out evenly. Sprinkle the breadcrumbs and Parmesan cheese on top to create a crunchy, golden topping. Bake for 35 to 40 minutes until the surface is a beautiful golden brown and a toothpick inserted in the center comes out clean.
Step 7: Cool Slightly and Serve
Once baked, let the casserole sit for a few minutes to firm up so it slices easily. A sprinkle of fresh parsley on top adds a lovely pop of color and freshness before serving.
How to Serve Zucchini Cornbread Casserole Recipe
Garnishes
A simple garnish can elevate your dish from comforting to delightful. Fresh chopped parsley or chives bring a bright contrast, while a little grated sharp cheddar on top can add an irresistible melty crown for cheese lovers.
Side Dishes
This casserole pairs beautifully with grilled or roasted meats, like chicken or pork, and fresh green salads. It’s also a wonderful partner to hearty soups, turning an ordinary meal into a comforting feast.
Creative Ways to Present
For a fun twist, try turning the casserole into individual portions by baking it in muffin tins. This makes it perfect for parties or lunchboxes. You can also layer it with a savory tomato sauce and shredded cheese for a lasagna-inspired casserole that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Wrap the cooled leftover casserole tightly with plastic wrap or foil and place it in the refrigerator. It will stay fresh for up to 3 days, making it easy to enjoy without wasting any.
Freezing
You can freeze the casserole either before or after baking. Cover it well with foil and place it in an airtight container or freezer bag. It will keep well for up to 2 months. When ready, thaw in the refrigerator overnight before reheating.
Reheating
Reheat your zucchini cornbread casserole gently in the oven at 325°F (160°C) for about 15-20 minutes until warmed through. This method preserves the crunchy topping better than microwaving, which can make it soggy.
FAQs
Can I use yellow squash instead of zucchini?
Absolutely! Yellow squash has a similar texture and taste, so it can be used in place of zucchini without altering the flavor much at all.
Is sour cream necessary in this recipe?
Not at all. Sour cream is optional and adds extra creaminess and moisture, but you can easily omit it or substitute with yogurt for a lighter version.
Can I make this casserole gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend, and use gluten-free breadcrumbs for the topping to make this dish gluten-free while maintaining great texture.
How do I know when the casserole is done baking?
Look for a golden-brown top and a toothpick inserted in the center coming out clean. The casserole should feel set and not jiggly before pulling it out of the oven.
Can I add extra vegetables or cheese?
You can! Add finely chopped bell peppers, corn kernels, or even cooked bacon for extra flavor and texture. Just be mindful not to add too much liquid to keep the right consistency.
Final Thoughts
This Zucchini Cornbread Casserole Recipe is one of those magical dishes that feels like a warm hug on a plate. It’s humble yet flavorful and wonderfully versatile, perfect for bringing a bit of joy to any meal. I can’t wait for you to try it and discover how effortlessly it earns a prime spot on your recipe rotation!
Print
Zucchini Cornbread Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6-8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Zucchini Cornbread Casserole is a flavorful and comforting side dish that combines the sweetness of cornmeal with the fresh taste of grated zucchini. Perfectly moist and topped with a crunchy breadcrumb crust, it’s an excellent accompaniment to any meal, offering a delightful balance of textures and a subtle blend of spices.
Ingredients
Main Ingredients
- 2 medium zucchini (grated)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¼ cup sugar
- 2 large eggs
- 1 cup milk
- ¼ cup melted butter
- ½ cup sour cream (optional, for added creaminess)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ cup breadcrumbs (for a crunchy topping)
- ¼ cup grated Parmesan cheese (optional, for extra flavor)
- Shredded cheddar cheese (quantity not specified, estimated 1 cup)
Instructions
- Prepare the zucchini: Grate the zucchini and then squeeze out the excess moisture using a kitchen towel or paper towels to prevent the casserole from becoming too watery.
- Preheat oven and prepare baking dish: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or cooking spray to prevent sticking.
- Mix dry ingredients: In a large bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and sugar. Stir until the mixture is evenly mixed to ensure even rising and flavor distribution.
- Mix wet ingredients: In another bowl, whisk together the eggs, milk, melted butter, and sour cream (if using). Add the grated zucchini to this mixture and stir to combine ingredients thoroughly.
- Combine wet and dry mixtures: Pour the zucchini and wet ingredient mixture into the dry ingredients and stir until well incorporated. Fold in the shredded cheddar cheese and seasonings like onion powder and garlic powder to add depth of flavor.
- Bake the casserole: Pour the batter into the prepared baking dish and spread it evenly. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the casserole to cool slightly before slicing to help it set. Garnish with fresh parsley if desired for added color and freshness.
Notes
- Be sure to squeeze excess moisture out of the zucchini to maintain a good texture and avoid sogginess.
- Sour cream is optional but adds extra creaminess to the casserole.
- You can substitute shredded cheddar cheese with other cheeses like mozzarella or Monterey Jack if preferred.
- The breadcrumb topping provides a crunchy contrast; use plain or seasoned breadcrumbs depending on taste.
- This casserole can be served warm or at room temperature as a side dish.
- Leftovers can be refrigerated and gently reheated in the oven or microwave.
