Description
A cheesy zucchini cornbread casserole packed with vegetables and baked until golden and tender.
Ingredients
Scale
- 3/4 cup cornmeal
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons dried basil
- 1/2 cup milk
- 1/4 cup butter melted
- 1 large egg
- 2 cups grated zucchini squeezed dry
- 1/2 large white onion finely chopped
- 1/2 cup bell pepper finely chopped
- 3 cloves garlic minced
- 1 cup grated marble cheddar cheese
- 1/4 cup grated marble cheddar cheese for topping
Instructions
- Preheat oven to 350°F and grease a 9×9-inch baking dish
- Grate zucchini and squeeze out excess moisture
- Combine cornmeal flour baking powder salt and basil
- Add milk butter and egg then mix into dry ingredients
- Fold in zucchini onion bell pepper garlic and 1 cup cheese
- Spread batter into prepared baking dish
- Top with remaining cheese
- Bake for 35 minutes or until a toothpick comes out clean
- Rest for 5 to 10 minutes before slicing and serving
Notes
- Squeeze moisture from zucchini for best texture
- Do not overmix the batter
- Store leftovers refrigerated for up to 4 days
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 216
- Sugar: 3
- Sodium: 430
- Fat: 11
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 2
- Protein: 8
- Cholesterol: 42