Zucchini Cornbread Casserole Recipe Is the Best Thing You'll Eat This Week Casseroles Vegetarian Vegetables Side Dishes Farm to Table Recipe High Protein Recipes Budget Recipes Gluten-free

Sometimes I get excited about making a new recipe and it is a flop. Sometimes I think a recipe will just be OK, but it turns out to be amazing. This zucchini cornbread casserole recipe was the best thing I cooked all week. The vegetable casserole is kind of like a cross between a really good cornbread and a corn pudding. I could not stop eating it. Plus we got the health benefits of zucchini.

The prep for this squash casserole is so simple. Here is your shopping list so you can try this zucchini cornbread casserole recipe ASAP: fresh squash (zucchini or yellow crookneck squash), cornmeal, flour (all-purpose or gluten-free), baking powder, baking soda, salt, black pepper, granulated sugar, buttermilk, butter, cheese, corn and green onions. The batter is baked in a square baking pan and is golden and delicious in about 25 to 30 minutes.

This casserole can be served as a vegetarian main dish with a side salad or as a side dish with chicken, beef, pork or your favorite protein. I served mine with roasted chicken and fresh green beans. This squash dish will definitely be on repeat.

Cuisine: American 
Prep Time: 10 minutes
Cook Time: 25 to 30 minutes
Total Time: 35 to 40 minutes 
Servings: 8

Ingredients

• 1 cup cornmeal
• 1/2 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• black pepper, to taste
• 1/4 cup granulated sugar
• 1 cup buttermilk
• 2 eggs
• 1/4 cup (4 tablespoons) butter, melted
• 2 medium zucchini or yellow squash, grated (about 2 cups)
• 1 cup shredded cheddar cheese 
• 1/2 cup corn
• 2 - 3 green onions, chopped

Here's how to make it: 

1. Whisk together the cornmeal, flour, baking powder, baking soda, salt, black pepper and granulated sugar in a mixing bowl. (For a gluten-free casserole, use gluten-free flour.)
2. In another bowl, stir together the buttermilk, eggs and melted butter.
3. Add the dry ingredients to the wet ingredients. Stir to combine.
4. Fold in the zucchini, cheese, corn and green onions. (Use whatever kind of cheese you like. I used a Mexican blend. You can use fresh, canned or frozen corn. I used frozen corn. Zucchini or yellow crookneck squash work for this recipe. You could use a combination.)
5. Spread the batter into a buttered square baking dish.
6. Bake in a preheated 375-degree F oven for about 25 to 30 minutes, or until golden and set. Store any leftovers in an airtight container in the fridge. Reheat in the microwave.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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