Mediterranean Zucchini Cornbread Casserole
Mediterranean Zucchini Cornbread Casserole is a delicious and healthy dish that combines the flavors of fresh zucchini with the sweetness of cornbread. This dish is perfect for any meal and is easy to prepare. Whether you’re looking for a side dish or a main course, this casserole is sure to please everyone at the table.
Why Make This Recipe
This recipe is a great way to use up zucchini and enjoy a tasty meal. It is not only simple to make, but it also uses ingredients that are often found in your pantry. The combination of cornbread and fresh vegetables makes this dish both comforting and nutritious. You’ll love how quick it is to prepare, making it perfect for busy weeknights or family gatherings.
How to Make Mediterranean Zucchini Cornbread Casserole
Ingredients
- 2 cups shredded zucchini
- 1 small onion, finely chopped
- 1 box (about 8.5 oz) dry corn muffin mix, or 1 cup cornmeal
- 1 cup flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
Directions
- Preheat the oven to 375°F (190°C).
- Squeeze excess liquid from the shredded zucchini and set aside.
- In a large mixing bowl, combine the corn muffin mix or homemade ingredients.
- Add the zucchini and chopped onion to the mixture, stirring until well combined.
- Pour the mixture into a greased casserole dish.
- Bake in the preheated oven for 30-35 minutes, or until golden and a toothpick inserted comes out clean.
- Allow to cool slightly before serving.
How to Serve Mediterranean Zucchini Cornbread Casserole
This casserole can be served warm as a side dish or as a main course. It pairs well with salads, grilled meats, or can simply be enjoyed on its own. You can also garnish it with fresh herbs like parsley or basil for an extra touch.
How to Store Mediterranean Zucchini Cornbread Casserole
To store leftovers, let the casserole cool completely and then cover it tightly with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to 3 days. If you want to store it for a longer time, consider freezing it. Cut it into portions, wrap each piece well, and place it in an airtight container. It can be frozen for up to 3 months.
Tips to Make Mediterranean Zucchini Cornbread Casserole
- Make sure to squeeze out as much liquid as possible from the zucchini. This helps the casserole hold together nicely.
- Feel free to add your favorite herbs or spices for extra flavor, such as oregano or thyme.
- If you prefer a cheesier dish, you can stir in some shredded cheese before baking.
Variation
You can customize this casserole by adding chopped bell peppers, tomatoes, or olives for a Mediterranean kick. You can also experiment by using different types of cheese or adding cooked sausage or turkey for protein.
FAQs
1. Can I use frozen zucchini?
Yes, you can use frozen zucchini. Just make sure to thaw it first and squeeze out the excess moisture.
2. Can I make this casserole ahead of time?
Absolutely! You can prepare it a day in advance, cover it, and store it in the fridge until you are ready to bake.
3. Is this recipe gluten-free?
To make the casserole gluten-free, replace the flour with a gluten-free all-purpose flour mix and check that your cornmeal is also gluten-free.
Enjoy making and sharing your Mediterranean Zucchini Cornbread Casserole!
Print
Mediterranean Zucchini Cornbread Casserole
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delicious and healthy Mediterranean casserole combining fresh zucchini with cornbread, perfect as a side dish or main course.
Ingredients
- 2 cups shredded zucchini
- 1 small onion, finely chopped
- 1 box (about 8.5 oz) dry corn muffin mix, or 1 cup cornmeal
- 1 cup flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 375°F (190°C).
- Squeeze excess liquid from the shredded zucchini and set aside.
- In a large mixing bowl, combine the corn muffin mix or homemade ingredients.
- Add the zucchini and chopped onion to the mixture, stirring until well combined.
- Pour the mixture into a greased casserole dish.
- Bake in the preheated oven for 30-35 minutes, or until golden and a toothpick inserted comes out clean.
- Allow to cool slightly before serving.
Notes
Squeeze out as much liquid as possible from the zucchini for better consistency. Customize by adding herbs, spices, or cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: casserole, zucchini, cornbread, vegetarian, Mediterranean