Description
A delightful combination of summer produce with sweet and savory flavors in a moist cornbread and zesty zucchini casserole.
Ingredients
Scale
- 2 cups of grated zucchini (about 2 medium zucchinis)
- 1 cup of corn kernels (fresh or frozen)
- 1 cup of cornmeal
- 1 cup of shredded cheddar cheese (or a dairy-free alternative)
- 1/2 cup of milk (or almond milk)
- 1/4 cup of vegetable oil (or melted coconut oil)
- 3 large eggs
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 teaspoon of garlic powder
- Optional: Chopped green onions or jalapeños for extra flavor
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch casserole dish.
- Grate the zucchini and cut the kernels off the corn cob (if using fresh). In a large mixing bowl, combine the zucchini, corn, cornmeal, and shredded cheese.
- In another bowl, whisk together the eggs, milk, vegetable oil, baking powder, salt, pepper, and garlic powder until combined. Pour the wet mixture into the dry ingredients and stir until just combined.
- Transfer the mixture to your prepared baking dish, smoothing out the top with a spatula. Optionally, sprinkle green onions or jalapeños on top.
- Bake in the preheated oven for 35-40 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let it cool for about 10 minutes before serving.
Notes
Feel free to add spices like cumin or oregano for additional flavor. For a gluten-free version, use gluten-free cornmeal and milk alternatives.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg