Description
Delicious Zucchini and Corn Bread Casserole perfect for family gatherings.
Ingredients
Scale
- 2 cups of grated zucchini
- 1 cup of corn kernels (fresh or frozen)
- 1 cup of cornmeal
- 2 eggs
- 1/2 cup of milk
- Oil or butter for greasing
Instructions
- Preheat the oven to 180°C (350°F).
- In a large bowl, mix the grated zucchini and corn kernels.
- Add the cornmeal and mix until all ingredients are well incorporated.
- In another bowl, beat 2 eggs and add 1/2 cup of milk. Mix well.
- Incorporate the egg and milk mixture into the zucchini and corn mixture, stirring until homogeneous.
- Grease a baking tray with a little oil or butter.
- Pour the mixture into the tray and spread it evenly.
- Bake for 30-35 minutes or until golden brown and cooked in the center.
- Remove from the oven and let cool for a few minutes before serving.
Notes
- Ensure the zucchini is well-drained to avoid excess moisture.
- This casserole can be served warm or at room temperature.
- Prep Time: 15
- Cook Time: 35
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg
Keywords: Zucchini, Corn, Casserole, Easy Recipes, Mexican Cuisine