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Zucchini Cornbread Casserole portion on a spatula.

Zucchini Cornbread Casserole

French Kiss Cook
Sneak in some extra veggies with this delicious variation of the classic cornbread.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 9 squares
Calories 216 kcal

Ingredients
  

Dry Ingredients

  • ⅔ cup Cornmeal
  • ⅔ cup All-Purpose Flour
  • 2 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 2 teaspoon Dry Basil

Wet Ingredients

  • ½ cup Milk or dairy substitute like Almond or Soy
  • ¼ cup Butter melted
  • 1 large Egg

Vegetables and more

  • 2 cups Zucchini grated
  • ½ large White Onion grated or finely chopped
  • ⅓ cup Bell Pepper finely chopped
  • 3 cloves Garlic minced
  • 1¼ cup Marble Cheddar Cheese grated

Instructions
 

  • Preheat the oven to 350F and lightly grease a 9"x9" baking pan.
  • Grate enough zucchini so that you obtain 2 cups when lightly packed in measuring cups. Squeeze out excess water from the zucchini. (see notes)
  • In a large bowl, combine the cornmeal, flour, baking powder, salt, and basil. Mix the dry ingredients together until well combined. Make a well in the center.
  • Pour the milk in the center of the dry ingredients. Add to the milk, the melted butter and the egg. Mix only the wet ingredients together first, before starting to bring the dry ingredients into them.
  • Stir the wet and dry ingredients together with a large spoon of rubber spatula. Mix until there is no more dry mixture noticeable, making sure not to overmix.
  • To the batter, add the drained zucchini, chopped onion, bell pepper, garlic, and 1 cup of the grated cheese. Fold the ingredients into the batter until well combined.
  • Place the batter into the greased baking pan. Use your rubber spatula or spoon to evenly spread the batter into the pan. Sprinkle the remaining ¼ cup of cheese on top of the casserole.
  • Place the casserole into the preheated 350F oven. Bake for 35 minutes, or until a toothpick inserted in the middle comes out clean. If using an 8"x8" baking pan, the casserole might take an extra 5 minutes to bakes, testing for doneness with a toothpick.
  • When fully baked remove the casserole from the oven and let rest for 5-10 minutes before cutting into squares.

Video

Nutrition

Calories: 216kcalCarbohydrates: 19gProtein: 8gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 52mgSodium: 513mgPotassium: 195mgFiber: 2gSugar: 2gVitamin A: 597IUVitamin C: 13mgCalcium: 200mgIron: 1mg
Keyword zucchini
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