Description
Zucchini Cornbread Casserole brings summer’s garden bounty right to your dinner table, blending sweet cornmeal with fresh zucchini in a comforting Southern-style dish that feels like a warm hug from grandma’s kitchen. Packed with cheesy goodness and hearty flavor, this casserole turns simple ingredients into a memorable meal your family will request again and again.
Ingredients
Scale
Main Ingredients:
- 2 medium zucchini
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 cup milk
Supporting Ingredients:
- 2 large eggs
- 14 cup melted butter
- 14 cup sugar
- 12 cup sour cream
- 14 cup grated Parmesan cheese
Seasoning and Topping:
- 1 tablespoon baking powder
- 1 teaspoon salt
- 12 teaspoon onion powder
- 12 teaspoon garlic powder
- 12 cup breadcrumbs
Instructions
- Grate 2 medium zucchinis and press out excess moisture using a clean kitchen towel, removing as much liquid as possible to prevent a soggy casserole.
- Heat the oven to precisely 350°F (175°C) and coat a 9×9-inch baking dish generously with butter or cooking spray to prevent sticking.
- Whisk 1 cup cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and ¼ cup sugar in a large mixing bowl until completely combined.
- In a separate bowl, beat 2 large eggs with 1 cup milk, ¼ cup melted butter, and ½ cup sour cream until smooth and well blended.
- Fold the squeezed zucchini into the wet ingredients, stirring gently to distribute the vegetable evenly throughout the mixture.
- Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix the batter.
- Transfer the batter to the prepared baking dish, spreading it evenly with a spatula to ensure uniform thickness.
- Sprinkle ½ cup breadcrumbs and ¼ cup Parmesan cheese across the top of the casserole for a delightful crunchy layer.
- Bake for 35-40 minutes at 350°F, checking at the 35-minute mark to ensure the top turns golden brown and a toothpick comes out clean.
- Remove from the oven and let the casserole rest for 10 minutes before slicing, allowing the texture to set perfectly.
Notes
- Squeeze zucchini thoroughly to prevent a soggy casserole that won’t hold its shape.
- Swap regular milk for buttermilk to add extra tanginess and create a more tender texture.
- For a gluten-free version, replace wheat flour with a cup-for-cup gluten-free flour blend.
- Customize the cheese by using pepper jack for a spicy kick or a smoky gouda for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 210 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 60 mg