Description
If you’re searching for a simple yet delicious side dish, look no further than this Easy Zucchini Cornbread Casserole. This delightful recipe combines the sweetness of cornbread with the savory flavor of zucchini, creating a dish that’s perfect for family gatherings or weeknight dinners. It’s straightforward to prepare and requires minimal ingredients, making it an ideal choice for both novice cooks and experienced chefs alike. You’ll love how this casserole brings comfort food to the table with ease.
Ingredients
Zucchini
Zucchini is the star of this casserole. About 2 cups of grated fresh zucchini adds moisture and a subtle flavor without overpowering other ingredients. This versatile vegetable is also low in calories and rich in vitamins.
Cornmeal
One cup of cornmeal provides the base for the casserole. It gives that classic cornbread texture and sweet flavor that pairs beautifully with zucchini. Look for finely ground cornmeal for best results.
Eggs
Two large eggs act as binding agents in this recipe. They help hold everything together while adding protein and richness to the dish. Opt for fresh eggs for optimal taste.
Milk
A half-cup of milk contributes moisture and creaminess to the casserole. You can use whole milk or a non-dairy alternative depending on your dietary preferences.
Shredded Cheese
One cup of shredded cheese adds a delightful gooey texture and savory flavor to the casserole. Cheddar works well, but feel free to experiment with your favorite cheeses like Monterey Jack or mozzarella.
Baking Powder
One teaspoon of baking powder helps the casserole rise during baking. This ingredient ensures your dish has a light and fluffy texture rather than being dense.
Salt
A pinch of salt enhances all the flavors in this dish. Use about half a teaspoon to taste; it’s important not to overdo it so as not to overpower the other ingredients.