Go Back
To make a delicious Zucchini Cornbread Casserole, gather these simple ingredients: - 2 medium zucchinis, grated - 1 cup corn kernels (fresh or frozen) - 1 cup buttermilk - 1 large egg - 1 cup cornmeal - 1 cup all-purpose flour - 2 teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon salt - ½ teaspoon black pepper - 1 cup shredded cheddar cheese - 1 tablespoon fresh chives, chopped (optional) - 1 tablespoon olive oil This list covers all the essentials for a warm and tasty dish. The zucchinis and corn add a nice sweetness and texture. The buttermilk and egg bring moisture, while the cornmeal and flour give it structure. Baking powder and baking soda help the casserole rise, making it fluffy. Cheddar cheese adds a rich, savory flavor that pairs well with the sweet corn. The chives are optional, but they add a fresh touch. You can find the Full Recipe for step-by-step instructions on how to combine these ingredients and bake the casserole perfectly. - Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish with olive oil. - In a large bowl, mix the grated zucchini and corn kernels. Let this sit for about 10 minutes. This step helps remove excess moisture. - In another bowl, whisk the buttermilk and egg together until smooth. - In a separate bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and black pepper. - Pour the wet mixture into the dry ingredients. Stir gently until just combined; do not overmix. - Carefully fold in the zucchini, corn, and cheese. Make sure everything is mixed well but still fluffy. - Pour the mixture into the greased dish. Spread it out evenly. - Bake in the oven for 30-35 minutes. The top should be golden brown. A toothpick inserted in the center should come out clean. - Cool slightly before slicing and serving. Enjoy this comforting dish with family! You can find the full recipe above. To make the best zucchini cornbread casserole, start by preventing excess moisture. Grate the zucchini and let it sit for about ten minutes. This helps drain out water. You can then squeeze it gently to remove even more moisture. This step keeps your casserole from being soggy. Next, it's important not to overmix your batter. When you combine the wet and dry ingredients, stir just until you see no flour. Overmixing makes the casserole dense. You want it to be light and fluffy. When serving, you can make your casserole look great. Garnish it with fresh chives or a dollop of sour cream on top. This adds a nice color and extra flavor. For side dishes, consider serving a light salad or some roasted vegetables. These pair well with the casserole and make your meal even more enjoyable. For the full recipe, check out the details above. {{image_2}} You can change the cheese in this dish to suit your taste. Cheddar works great, but you can also try mozzarella for a milder flavor. If you like a bit of spice, pepper jack cheese adds a nice kick. Buttermilk is not the only option. You can mix regular milk with a bit of lemon juice or vinegar to create a quick substitute. This helps keep the casserole moist and fluffy. Want to add some extra zing? Try adding spices like cumin or paprika. These spices can boost the flavor of the casserole without much effort. Just a teaspoon or two can really elevate the dish. You can also mix in other veggies. Bell peppers or diced onions add crunch and taste. Feel free to experiment with different colors and types to make your dish pop! Enjoy the journey of making it your own with these variations. Check out the Full Recipe for more ideas! To keep your zucchini cornbread casserole fresh, store it in the fridge. Use an airtight container to prevent moisture loss and keep flavors intact. The casserole can last up to five days in the fridge. Always let it cool before sealing it in the container. This step helps avoid sogginess. If you want to save some for later, freezing is a great option. First, let the casserole cool completely. Cut it into portions for easy thawing. Wrap each portion tightly in plastic wrap, then place them in a freezer bag. This method keeps freezer burn at bay. The casserole can stay frozen for up to three months. When you’re ready to eat it, remove a portion from the freezer. Thaw it in the fridge overnight. Afterward, reheat it in the oven at 350°F (175°C) until hot. Expect the texture to be a bit softer after freezing, but it will still taste delicious. Enjoy your zucchini cornbread casserole anytime! For the full recipe, refer to the provided details. Can I make this recipe gluten-free? Yes, you can make this recipe gluten-free. Just replace all-purpose flour with a gluten-free flour mix. Make sure the cornmeal you use is also gluten-free. What can I substitute for cornmeal? If you don’t have cornmeal, you can use fine polenta or ground oats. Both options will give a nice texture. How do I know when the casserole is done? The casserole is done when the top is golden brown. You can also insert a toothpick in the center. If it comes out clean, it is ready to enjoy. Can I add meat to this casserole? Absolutely! You can add cooked sausage or bacon for extra flavor. Just mix it in with the other ingredients before baking. Is it possible to make this ahead of time? Yes, you can prepare the casserole a day before. Just cover it and store it in the fridge. Bake it when you're ready to serve. For the full recipe, check the earlier section. This blog post explored the delightful zucchini cornbread casserole. We covered key ingredients and simple steps to prepare it. You learned tips to enhance flavor and present it beautifully. Variations allow you to customize the dish to your taste. Storing and freezing tips ensure you can enjoy leftovers later. This casserole is easy and fun to make. I hope you feel inspired to give it a try! Enjoy every bite with your loved ones.

Zucchini Cornbread Casserole

Experience the deliciousness of Zucchini Cornbread Casserole with this easy recipe! Packed with fresh zucchini and sweet corn, this dish is perfect for any meal. Discover how to whip up a moist and cheesy casserole that your family will love. With just a few simple ingredients and steps, you'll serve up a comforting favorite in no time. Click through to explore the full recipe and bring this delightful dish to your table!
Print Recipe Pin Recipe

Ingredients
  

2 medium zucchinis, grated

1 cup corn kernels (fresh or frozen)

1 cup buttermilk

1 large egg

1 cup cornmeal

1 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

½ teaspoon black pepper

1 cup shredded cheddar cheese

1 tablespoon fresh chives, chopped (optional)

1 tablespoon olive oil

Instructions
 

Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish with olive oil.

    In a large bowl, combine the grated zucchini and corn kernels. Mix well and let it sit for about 10 minutes to release excess moisture.

      In another bowl, whisk together the buttermilk and egg until well combined.

        In a separate dry bowl, mix the cornmeal, flour, baking powder, baking soda, salt, and black pepper.

          Combine the wet ingredients with the dry ingredients, stirring until just combined; do not overmix.

            Gently fold in the zucchini and corn mixture, followed by the shredded cheddar cheese and chopped chives (if using).

              Pour the mixture into the prepared baking dish and spread evenly.

                Bake in the preheated oven for 30-35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

                  Let it cool slightly before slicing and serving.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 8

                      - Presentation Tips: Serve warm, garnished with additional chopped chives or a dollop of sour cream on top for a creamy finish. Enjoy!