Instructions:
- Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or a similar-sized casserole dish.
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
- Add the grated zucchini to the skillet and sauté for about 5-7 minutes, or until the zucchini softens. Season with salt and pepper to taste. Remove from heat.
- In a mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt for the cornbread layer.
- In a separate bowl, whisk together the buttermilk, melted butter, and eggs.
- Pour the wet ingredients into the dry ingredients for the cornbread layer and stir until just combined. Be careful not to overmix.
- Spread half of the cornbread batter evenly in the greased baking dish.
- Spread the zucchini mixture over the cornbread layer.
- Drop spoonfuls of the remaining cornbread batter over the zucchini layer. It doesn’t need to cover the zucchini completely; the batter will spread as it bakes.
- Sprinkle the shredded cheddar cheese on top of the cornbread layer.
- Bake in the preheated oven for about 30-35 minutes, or until the cornbread is golden brown and a toothpick inserted into the cornbread layer comes out clean.
- If desired, garnish with chopped fresh parsley before serving.
Zucchini cornbread casserole is a harmonious blend of flavors and textures. It’s fresh from the zucchini, comforting from the cornbread, and cheesy goodness from the cheddar. This casserole is perfect for a family dinner or potluck, and it’s a wonderful way to enjoy the bounties of summer produce.