Cheesy Zucchini Cornbread Casserole

Introduction

Cheesy Zucchini Cornbread Casserole is a comforting, savory dish that combines tender zucchini, sweet cornbread, and gooey melted cheese. Perfect as a side dish for weeknight dinners or a hearty addition to holiday meals, this casserole is easy to prepare and packed with flavor. Its creamy texture and golden crust make it a crowd-pleaser for all ages.

Ingredients

• 2 medium zucchinis, grated
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup sugar (optional, for slight sweetness)
• 1 cup shredded cheddar cheese (plus extra for topping)
• 1/2 cup grated Parmesan cheese
• 2 large eggs
• 1 cup milk
• 1/4 cup unsalted butter, melted
• 1 small onion, finely chopped
• 1 garlic clove, minced (optional)

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Grate the zucchini, then squeeze out excess moisture using a clean kitchen towel or cheesecloth.
3. In a large bowl, combine cornmeal, flour, baking powder, salt, and sugar.
4. Stir in cheddar and Parmesan cheese.
5. In a separate bowl, whisk together eggs, milk, and melted butter. Add chopped onion and garlic if using.
6. Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the grated zucchini.
7. Transfer the mixture to the prepared baking dish. Sprinkle extra cheddar cheese on top. Bake for 35–40 minutes or until golden brown and a toothpick inserted in the center comes out clean.
8. Let the casserole rest for 5–10 minutes before serving.

Description

This casserole features a perfect balance of flavors and textures: tender zucchini provides moisture and freshness, the cornbread adds a lightly sweet, crumbly base, and the cheese brings a rich, savory finish. The top becomes golden and slightly crispy while the inside remains soft and creamy. It’s both wholesome and indulgent.