Zucchini Cornbread Casserole

Ingredients:

• 2 medium zucchini, grated (about 2 cups)
• 1/2 teaspoon salt
• 1 cup cornmeal (yellow or white)
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground black pepper
• 1 teaspoon sugar (optional, if you like a slightly sweet cornbread)

• 1/2 teaspoon garlic powder (optional for extra flavor)
• 1/2 cup milk (or buttermilk)
• 2 large eggs, lightly beaten
• 1/2 cup sour cream (adds richness and moisture)
• 1/4 cup butter, melted
• 1 cup shredded cheddar cheese (or a blend of your favorite cheeses)
• 1 cup canned corn kernels, drained
• 1/2 cup diced onion (optional for added flavor)
• Chopped fresh herbs like parsley or thyme (optional for garnish)

Instructions:

1. Prep the Zucchini: Grate the zucchini using a box grater or a food processor. Place it in a colander, sprinkle with 1/2 teaspoon of salt, and let it sit for about 10 minutes to draw out excess moisture. Afterward, press the zucchini gently with a towel to remove as much water as possible. Set aside.
2. Preheat the Oven: Heat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish or baking dish with butter or cooking spray.

1. Mix the Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, black pepper, sugar (if using), and garlic powder.
2. Combine Wet Ingredients: In a separate bowl, mix the milk, eggs, sour cream, and melted butter until smooth.
3. Mix the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined (don’t overmix). Fold in the grated zucchini, corn, and diced onion (if using).
4. Add Cheese: Stir in 3/4 of the shredded cheese into the mixture, reserving the remaining 1/4 for topping.
5. Bake the Casserole: Pour the mixture into the prepared baking dish and spread it evenly. Sprinkle the reserved cheese on top. Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

1. Serve: Let the casserole cool for 5–10 minutes before slicing. Garnish with chopped herbs if desired.

Enjoy your warm and flavorful Zucchini Cornbread Casserole! It pairs wonderfully with grilled meats, salads, or as a standalone dish.