Cheesy Garden Zucchini Cornbread Casserole

Cheesy Garden Zucchini Cornbread Casserole

A delightful casserole combining fresh zucchini, sweet corn, and a cheesy topping, perfect for family gatherings.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

Main Ingredients

2 medium zucchinis, finely grated Squeeze out moisture to prevent sogginess.
1 cup frozen sweet corn
2 cups shredded cheddar cheese Can use preferred cheese.
2 large eggs
1 cup milk
1 box cornbread mix Check for Halal certification.
1 teaspoon baking powder
1 teaspoon garlic powder
1 teaspoon onion powder
to taste salt and pepper
to taste fresh herbs (like parsley or basil) For garnishing.

Method

Preparation

Preheat your oven to 350°F (175°C) while you gather all your ingredients.
Grate the zucchinis using a grater. Place them in a clean kitchen towel, twist and squeeze out as much moisture as possible to prevent a soggy casserole.
In a large mixing bowl, combine the grated zucchini, frozen corn, 1.5 cups of shredded cheese, eggs, milk, cornbread mix, baking powder, garlic powder, onion powder, salt, and pepper. Stir until everything is well incorporated.
Grease a 9×13-inch baking dish with cooking spray or a bit of oil. Pour the mixture into the dish, spreading it evenly.
Sprinkle the remaining 0.5cup of cheese over the top for a delicious cheesy crust.

Baking

Pop the baking dish into the oven and bake for about 25-30 minutes, or until the casserole is golden brown and a toothpick inserted comes out clean.
Allow it to cool for a few minutes before cutting it into squares.
Garnish with fresh herbs for that extra flair. Enjoy!

Notes

Zucchini can be substituted with yellow squash or grated carrots. Experiment with different cheese varieties for added flavor. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freeze for up to 3 months.