Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Total Time: 50-55 minutes
Intensity: Easy
Ingredients:
For the Cornbread:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (optional)
- 1 cup milk or buttermilk
- 1/4 cup vegetable oil or melted butter
- 1 large egg
For the Casserole:
- 2 medium zucchini, sliced into thin rounds
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme or Italian seasoning
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 large eggs, lightly beaten
Optional Toppings:
- 1/4 cup grated Parmesan cheese
- 1/4 cup panko breadcrumbs
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Cornbread:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar (if using).
- In a separate bowl, mix together the milk, oil (or melted butter), and egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Spread the cornbread batter evenly into a greased 9×9-inch baking dish. Bake for 15-20 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Set aside to cool slightly.
- Prepare the Zucchini Mixture:
- While the cornbread is baking, heat the olive oil in a large skillet over medium heat.
- Add the diced onion and cook for 3-4 minutes, until softened.
- Add the garlic and cook for another minute, until fragrant.
- Stir in the sliced zucchini, salt, pepper, and thyme (or Italian seasoning). Cook for 5-7 minutes, until the zucchini is slightly softened.
- Remove the skillet from the heat and let the zucchini mixture cool slightly.
- Assemble the Casserole:
- In a large mixing bowl, combine the zucchini mixture with the shredded cheddar cheese, sour cream, and beaten eggs. Stir until well combined.
- Crumble the baked cornbread into the zucchini mixture, gently folding it in until evenly distributed.
- Bake the Casserole:
- Transfer the mixture back into the greased 9×9-inch baking dish.
- If desired, sprinkle the top with grated Parmesan cheese and panko breadcrumbs for added crunch.
- Bake at 375°F (190°C) for 20-25 minutes, or until the top is golden brown and the casserole is set.
- Serve:
- Remove the casserole from the oven and let it cool for a few minutes before serving.
- Garnish with fresh parsley if desired, and enjoy this comforting dish as a main course or side.
Note: This Zucchini and Cornbread Casserole is a delicious and hearty dish that combines the sweetness of cornbread with the savory flavors of zucchini and cheese. It’s perfect for family dinners, potlucks, or as a unique side dish for holidays.