Description
Experience this irresistible savory delight Cheesy Zucchini Cornbread Casserole combines flavors perfect for family dinners or potlucks Enjoy
2 medium zucchinis (about 2 cups, grated)1 cup corn (fresh or frozen)1 cup shredded cheese (cheddar or a blend)1 cup cornmeal1 cup buttermilk2 large eggs1/2 teaspoon baking powder1/2 teaspoon salt1/4 teaspoon black pepperOptional: 1/2 cup diced bell pepperOptional: 1/4 teaspoon red pepper flakesOptional: Fresh herbs like thyme or basilGarnishes: Chopped green onions, crumbled feta cheese, fresh parsley or cilantro
Preheat the oven to 375°F (190°C).Wash the zucchinis thoroughly, then grate them and squeeze out excess moisture using a clean kitchen towel.In a large bowl, combine the grated zucchini, corn, and half of the shredded cheese.In another bowl, whisk together the cornmeal, baking powder, salt, and pepper. Gradually add to the zucchini mixture.Beat the eggs and buttermilk together in a separate bowl and combine with the vegetable mixture without overmixing.Lightly grease a 9×13 inch baking dish and pour the mixture into it.Sprinkle the remaining cheese on top.Bake for 30-35 minutes until puffed and a toothpick comes out clean.Allow to cool for 5-10 minutes before slicing and serving warm. - Prep Time: 15 minutes
- cooling: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 5g
- Fat: 15g
- Saturated Fat: 15g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
