Ingredients
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1 tablespoon olive oil or butter
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2 medium zucchinis (about 500g), grated and drained
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1 cup cornmeal
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1/2 cup all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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2 large eggs
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1/2 cup sour cream (or Greek yogurt)
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1/2 cup whole milk
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1/4 cup melted butter (plus extra for greasing)
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1 cup shredded sharp cheddar cheese
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1/4 cup chopped scallions (optional)
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1/2 teaspoon smoked paprika (optional, for extra depth)
Instructions
1. Preheat your oven and prepare the pan:
Preheat the oven to 375°F (190°C). Grease a 9-inch square or round casserole dish with butter or non-stick spray.
2. Prep the zucchini:
Grate zucchini using a box grater. Place it in a clean kitchen towel and squeeze out as much moisture as possible. This step prevents the casserole from becoming soggy.
3. Combine dry ingredients:
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, pepper, and smoked paprika if using.
4. Mix wet ingredients:
In another bowl, whisk together the eggs, sour cream, milk, and melted butter until smooth.
5. Combine everything:
Add the wet mixture into the dry ingredients and stir gently until just combined. Fold in the grated zucchini, cheese, and scallions.
6. Bake the casserole:
Pour the batter into your prepared dish and smooth the top. Bake for 30–35 minutes or until golden on top and a toothpick inserted into the center comes out clean.
7. Cool and serve:
Let the casserole rest for 10–15 minutes before slicing. Serve warm or at room temperature.