ZUCCHINI CORNBREAD CASSEROLE: A Fusion of Freshness and Comfort

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or a similar-sized casserole dish.
2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. Add the grated zucchini to the skillet and sauté for about 5-7 minutes, or until the zucchini softens. Season with salt and pepper to taste. Remove from heat.
4. In a mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt for the cornbread layer.
5. In a separate bowl, whisk together the buttermilk, melted butter, and eggs.
6. Pour the wet ingredients into the dry ingredients for the cornbread layer and stir until just combined. Be careful not to overmix.
7. Spread half of the cornbread batter evenly in the greased baking dish.
8. Spread the zucchini mixture over the cornbread layer.
9. Drop spoonfuls of the remaining cornbread batter over the zucchini layer. It doesn’t need to cover the zucchini completely; the batter will spread as it bakes.
10. Sprinkle the shredded cheddar cheese on top of the cornbread layer.
11. Bake in the preheated oven for about 30-35 minutes, or until the cornbread is golden brown and a toothpick inserted into the cornbread layer comes out clean.
12. If desired, garnish with chopped fresh parsley before serving.

Zucchini cornbread casserole is a harmonious blend of flavors and textures. It’s fresh from the zucchini, comforting from the cornbread, and cheesy goodness from the cheddar. This casserole is perfect for a family dinner or potluck, and it’s a wonderful way to enjoy the bounties of summer produce.