Introduction:
If you’re looking for a comforting, savory dish that combines the best of cornbread and vegetables, look no further than Zucchini Cornbread Casserole. This hearty casserole is a perfect blend of tender zucchini and moist cornbread, offering a fresh and flavorful take on a Southern classic. Whether you’re serving it as a side dish for dinner, a potluck favorite, or a unique addition to your holiday spread, this casserole is sure to be a crowd-pleaser. With the rich flavor of cornbread and the added goodness of zucchini, it’s a delicious way to incorporate more veggies into your meals without compromising on taste.
Ingredients:
2 medium zucchinis, grated
1 box (8.5 oz) cornbread mix (or 1 cup homemade cornbread mix)
2 large eggs
1 cup sour cream or plain Greek yogurt
1/2 cup melted butter
1/2 cup shredded cheddar cheese (optional for extra flavor)
1/4 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon baking powder
Salt and pepper to taste
Fresh herbs for garnish (optional, such as parsley or thyme)
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or a similar-sized casserole dish to prevent the casserole from sticking.
Prepare the Zucchini:
Grate the zucchinis using a box grater or food processor. After grating, place the zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture. This will help prevent the casserole from becoming too watery.
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