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
Scale
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.
