Cornbread zucchini casserole is a classic comfort food side dish. It's like a moist cornbread in casserole form, filled with shredded zucchini, onion, and pepper jack cheese.
Prep Time15 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr5 minutesmins
Servings: 9squares
Calories: 176kcal
Ingredients
⅔cup(104g)cornmeal
½cup(60grams)all-purpose flour
2teaspoonsbaking powder
½teaspoonsalt
¼teaspoonoregano
½cup(115g)whole milk
3tablespoons(42g)unsalted butter, melted
1large egg
1large(270g)zucchini, grated (about 2 cups or 270 grams before squeezing liquid out)
1smallonion, grated
4ounces(113g)pepper jack cheese, grated (1 cup)
Instructions
Preheat oven to 350 degrees Fahrenheit and lightly grease an 8x8 casserole dish (or other 2 quart dish). Set aside.
In a bowl, whisk together dry ingredients: cornmeal, flour, baking powder, salt, and oregano. Make a well in the center. Add milk, melted butter, and egg. Stir to combine.
Grate and measure your zucchini and onion, wrap in a few layers of paper towel or a kitchen towel, then squeeze firmly over the kitchen sink to remove excess moisture. Do not skip this step, excess moisture makes your casserole soggy.
After squeezing, add zucchini and onion, along with most of your cheese (reserving a small amount for the top) to the batter and stir to incorporate. Pour batter into prepared dish, spreading into an even layer. Top with reserved cheese.
Bake, uncovered, for about 50-55 minutes, or until internal temperature reaches about 200-205 degrees Fahrenheit. Or, when a toothpick inserted into the center comes out with crumbs, not batter.
Remove from oven and allow to cool for 10 minutes before serving.
Make sure not to add too thick a layer of cheese on top - too much cheese insulates the casserole, preventing steam from escaping, making your casserole soggy.
Zucchini can be substituted with yellow summer squash.
Leftovers will keep for 3-4 days in the refrigerator in a tightly sealed container.
Add ¼ teaspoon of red pepper flakes for a kick of heat.