Sneak in some extra veggies in your next meal with my Zucchini Cornbread Casserole! Make this delightful twist on traditional cornbread, packed with fresh zucchini, onion, garlic, bell pepper and lots of cheese! Serve it as a snack, an appetizer, or try it as a side with my Baked Beans with Ground Beef or any other main! Try making super quick and delicious version of cornbread with my Cornbread Waffles!
This post contains affiliate links. By clicking on the link, I might get a commission from the sale of the item, at no extra cost to you. Please see our Disclaimers page for more info.
For more tasty meal-like casseroles, make my Crack Chicken Pierogi Casserole or my Cabbage Roll Casserole. Serve the most amazing of brunches by making my Eggnog French Toast Casserole or any of its variations.
Ingredients
- Cornmeal
- All-Purpose Flour
- Baking Powder
- Salt
- Basil
- Milk
- Butter
- Egg
- Fresh Zucchini
- Sweet Onion
- Garlic
- Red Bell Pepper
- Grated Cheese
See recipe card for quantities.
Instructions
Start by preheating your oven to 350°F and have a 9inch x 9inch pan at the ready.
Grate 2 cups of zucchini. Squeeze out the excess water by squeezing the grated zucchini in a few layers of paper towel, cheese cloth, or by using a potato ricer (affiliate link).
Combine the flour, cornmeal, baking powder, salt, and dry basil in a large bowl. Mix them together until well combined. Make a well in the center of the ingredients.
Pour the milk in the premade well and add to it the melted butter and the egg. Stir right away to mix the wet ingredients together before bringing in the dry ingredients to the center.
Add the drained grated zucchini and the chopped bell pepper, onion, and garlic with the cheese in the batter. Fold them evenly into the batter without over mixing the batter.
Place the batter in a greased 9x9 inch baking pan.
Level out the batter into the pan. Sprinkle the top with a little more grated cheese and place into the preheat 350°F oven.
Bake the Zucchini Cornbread Casserole for 35 minutes, or until a toothpick inserted in the middle comes out clean. If you are using an 8"x8" pan, the casserole will be thicker, so it may take an extra 5 minutes to bake. Testing for doneness is the key here.
Let the casserole rest for 5-10 minutes before cutting it into whichever shape you desire, depending if serving it as an appetizer or a side.
Substitutions and Variations
- Veggies - Adding the red bell peppers is totally optional, but it definitely adds color to an otherwise plain looking dish. Replace the bell pepper with other vegetables or even corn kernels, as long as it is in the same amount.
- Cheese - Replace the marble cheddar cheese with any other type of grated cheese, from Monterrey Jack to Mozza, either grateable or pre-grated.
Storage
Store any remaining Zucchini Cornbread Casserole into airtight containers (affiliate link) and place in the refrigerator for 2-3 days. This recipe keeps great in the freezer for over a month and thaws out beautifully on its own or microwaved.
Recipe
Zucchini Cornbread Casserole
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.
Leave a Reply