Step 4: Combine Wet and Dry
Pour the wet mixture into the dry ingredients and gently stir until just combined. Do not overmix, or the casserole may turn dense.
Step 5: Add the Vegetables and Cheese
Fold in the grated zucchini, corn kernels, and shredded cheese (if using). The zucchini adds moisture, the corn gives a sweet crunch, and the cheese adds a savory depth.
Step 6: Bake the Casserole
Grease a 9×9-inch baking dish or a medium casserole dish with butter or cooking spray. Pour in the batter and spread it evenly. Bake in a preheated oven at 180°C (350°F) for about 35–40 minutes, or until the top is golden and a toothpick comes out clean.
Step 7: Cool and Serve
Let the casserole rest for 5–10 minutes before slicing. This helps it set and makes serving easier. Enjoy it warm as a side dish or pair it with soup, chili, or salad for a complete meal.
Tips and Variations
- For extra flavor: Add chopped green onions, jalapeños, or herbs like thyme.
- For a heartier meal: Mix in cooked sausage, bacon bits, or shredded chicken.
- Make it gluten-free: Replace the all-purpose flour with a gluten-free baking blend.
Final Thoughts
This Zucchini Cornbread Casserole is a perfect way to use summer zucchini while creating a dish that feels warm and filling. It’s easy to prepare, versatile, and sure to impress anyone who takes a bite. Whether you serve it at a family dinner or bring it to a potluck, it will quickly become a new favorite.
Would you like me to also create a shorter recipe card version (just ingredients + quick steps) that you could print or save for the kitchen?
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