Zucchini Cornbread Casserole
This Zucchini Cornbread Casserole is a savory, comforting dish that blends the sweetness of cornbread with the mild flavor of zucchini.
It’s a great side dish for any meal, perfect for family dinners, potlucks, or holiday gatherings. The zucchini adds moisture and a boost of nutrients while keeping the cornbread light and fluffy.
Ingredients:
- 2 medium zucchinis, grated (about 2 cups)
- 1 box cornbread mix (like Jiffy or any other preferred brand)
- 1/2 cup sour cream or plain Greek yogurt
- 1/4 cup melted butter
- 1 cup shredded cheddar cheese (optional)
- 1/4 cup chopped green onions (optional for extra flavor)
- 1 egg
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9×9-inch baking dish or similar-sized casserole dish.
- Prepare the Zucchini: Grate the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze out the excess moisture to prevent the casserole from becoming too watery.
- Mix the Ingredients: In a large bowl, combine the cornbread mix, sour cream (or Greek yogurt), melted butter, egg, garlic powder, salt, and black pepper. Stir until the mixture is well combined.
- Add the Zucchini: Gently fold the grated zucchini, shredded cheddar cheese (if using), and chopped green onions (if using) into the cornbread batter. Make sure the zucchini is evenly distributed throughout the mixture.
- Transfer to Baking Dish: Pour the mixture into the prepared baking dish and spread it out evenly.
- Bake: Place the casserole in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Serve: Let the casserole cool slightly before slicing and serving. It pairs well with grilled meats, roasted vegetables, or as a standalone dish.
This Zucchini Cornbread Casserole is a flavorful, moist, and easy-to-make side dish that everyone will love!
Zucchini Cornbread Casserole
This Zucchini Cornbread Casserole is a savory, comforting dish that blends the sweetness of cornbread with the mild flavor of zucchini. It's a great side dish for any meal, perfect for family dinners, potlucks, or holiday gatherings. The zucchini adds moisture and a boost of nutrients while keeping the cornbread light and fluffy.
Ingredients
- 2 medium zucchinis grated (about 2 cups)
- 1 box cornbread mix like Jiffy or any other preferred brand
- 1/2 cup sour cream or plain Greek yogurt
- 1/4 cup melted butter
- 1 cup shredded cheddar cheese optional
- 1/4 cup chopped green onions optional for extra flavor
- 1 egg
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9x9-inch baking dish or similar-sized casserole dish.
- Prepare the Zucchini: Grate the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze out the excess moisture to prevent the casserole from becoming too watery.
- Mix the Ingredients: In a large bowl, combine the cornbread mix, sour cream (or Greek yogurt), melted butter, egg, garlic powder, salt, and black pepper. Stir until the mixture is well combined.
- Add the Zucchini: Gently fold the grated zucchini, shredded cheddar cheese (if using), and chopped green onions (if using) into the cornbread batter. Make sure the zucchini is evenly distributed throughout the mixture.
- Transfer to Baking Dish: Pour the mixture into the prepared baking dish and spread it out evenly.
- Bake: Place the casserole in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Serve: Let the casserole cool slightly before slicing and serving. It pairs well with grilled meats, roasted vegetables, or as a standalone dish.
