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Zucchini Cornbread Casserole

Zucchini Cornbread Casserole

  • Author: Brian
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

A comforting and fresh Zucchini Cornbread Casserole bursting with garden-fresh zucchini, sweet corn, and melty shredded mozzarella cheese (vegetal). This easy-to-make casserole combines moist cornbread and vegetables for a satisfying meal perfect for any time of day, bringing warmth and delicious aromas to your kitchen.

Ingredients

Scale

Main Ingredients

  • 2 cups fresh zucchini, grated and drained
  • 1 cup corn kernels (fresh, canned drained, or frozen thawed)
  • 1 cup cornmeal
  • 1 cup all-purpose flour (or gluten-free baking blend)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 1/4 cups plant-based milk
  • 2 eggs (or egg substitute such as flaxseed meal mixed with water)
  • 1 tablespoon vegetarian Worcestershire sauce
  • 1 tablespoon oil or melted butter (plant-based if preferred)
  • 1 1/2 cups shredded mozzarella cheese (vegetal), divided
  • Optional: 1/2 cup cooked smoked turkey bacon or smoked turkey slices, diced

Optional Add-Ins and Variations

  • Diced bell peppers, chopped spinach, or grated carrots for extra color and nutrients
  • Chopped jalapeños or red chili flakes for a spicy kick

Instructions

  1. Prepare the Vegetables: Grate fresh zucchini and thoroughly squeeze out excess moisture using a clean kitchen towel or cheesecloth to prevent sogginess. Drain canned or frozen corn if using. Chop any additional vegetables you want to include.
  2. Mix Dry Ingredients: In a large mixing bowl, combine cornmeal, all-purpose flour (or gluten-free baking blend), baking powder, salt, garlic powder, and pepper. Stir well to evenly distribute the rising agent and seasonings.
  3. Combine Wet Ingredients: In a separate bowl, whisk together plant-based milk, eggs or egg substitute, vegetarian Worcestershire sauce, and oil or melted butter. Gradually add the wet mixture to the dry ingredients, stirring to create a smooth batter.
  4. Add Vegetables and Cheese: Fold grated zucchini, corn kernels, half of the shredded mozzarella cheese (vegetal), and optional smoked turkey bacon or smoked turkey slices into the batter gently until evenly combined.
  5. Bake the Casserole: Pour the mixture into a greased baking dish and smooth the top with a spatula. Sprinkle the remaining shredded mozzarella cheese (vegetal) evenly over the surface. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown and bubbly.

Notes

  • Drain zucchini well to avoid excess moisture and soggy casserole.
  • Use fresh corn kernels for best sweetness and texture.
  • Do not skip the cheese topping for a flavorful golden crust.
  • Let the casserole cool slightly after baking for clean slices.
  • Adjust salt and seasonings to taste before baking.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Appetizers
  • Method: Baking

Nutrition

  • Serving Size: 1/6 casserole
  • Calories: 280 kcal
  • Sugar: 4 g
  • Sodium: 350 mg
  • Fat: 9 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 4 g
  • Protein: 10 g
  • Cholesterol: 40 mg

Keywords: zucchini, cornbread, casserole, vegetarian, plant-based, easy recipe, comfort food, gluten free option

Find it online: https://puretastekitchen.com/zucchini-cornbread-casserole/