Description
This Zucchini Cornbread Casserole is a comforting and wholesome dish blending fresh garden vegetables with creamy, melty shredded mozzarella cheese (vegetal). Packed with zucchini, sweet corn kernels, and optional smoked turkey bacon, it offers a nourishing yet indulgent Southern-inspired meal that is easy to prepare and perfect for meal prep or weeknight dinners.
Ingredients
Scale
Vegetables and Cheese
- 2 cups fresh grated zucchini, squeezed to remove excess moisture
- 1 cup fresh or frozen corn kernels
- 1 1/2 cups shredded mozzarella cheese (vegetal)
Dry Ingredients
- 1 cup cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon sugar
Wet Ingredients
- 3 large eggs
- 1 cup milk or plant-based milk
- 1 tablespoon vegetarian Worcestershire sauce
Optional
- 4 slices smoked turkey bacon, chopped and cooked until crisp
Instructions
- Prepare the Zucchini and Corn: Grate fresh zucchini and squeeze out excess moisture using a clean kitchen towel to avoid sogginess. Mix in fresh or thawed corn kernels to the zucchini.
- Cook the Smoked Turkey Bacon: Chop and cook smoked turkey bacon in a skillet until crisp. Set aside to cool while preparing the batter.
- Mix the Dry Ingredients: In a large bowl, whisk together cornmeal, baking powder, baking soda, salt, pepper, and sugar to create an even base for the casserole.
- Combine Wet Ingredients: In another bowl, beat the eggs with milk and vegetarian Worcestershire sauce. Stir in shredded mozzarella cheese (vegetal) and the cooked smoked turkey bacon.
- Bring it All Together: Fold the zucchini and corn mixture into the wet ingredients, then incorporate the dry ingredients gently. Stir until you achieve a moist but thick batter.
- Bake the Casserole: Pour the batter into a greased baking dish and bake at 350°F (175°C) for 35-40 minutes until golden brown on top and cooked through. Allow to cool slightly before serving.
Notes
- Drain excess moisture from grated zucchini to prevent watery casserole.
- Use fresh corn and high-quality shredded mozzarella cheese (vegetal) for best flavor.
- Do not overmix to maintain a light and fluffy texture.
- Let the casserole rest for 10 minutes after baking for easier slicing and improved texture.
- Feel free to customize the cheese for a stronger or milder flavor.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Southern-inspired
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 220
- Sugar: 4g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 90mg
Keywords: zucchini casserole, cornbread casserole, vegetable bake, mozzarella cheese casserole, gluten free casserole, Southern inspired casserole
