Zucchini cornbread casserole is a delightful fusion of fresh and comforting flavors. This dish combines the earthy and slightly sweet taste of zucchini with the hearty, slightly crumbly texture of cornbread. It’s a great way to use up an abundance of zucchini and create a mouthwatering casserole that’s perfect for any season.
Here’s a simple recipe to create your own Zucchini Cornbread Casserole:
Ingredients:
For the Zucchini Layer:
- 2 cups grated zucchini (about 2 medium-sized zucchinis)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Cornbread Layer:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 2 large eggs
For the Topping:
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley (optional)