Zucchini Cornbread Casserole

Ingredients and Weight:

• 3 large zucchinis (1.5 pounds), grated
• 1 cup all-purpose flour
• 1 cup cornmeal
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 cup (1 stick) unsalted butter, melted and cooled
• 1 cup (packed) light brown sugar
• 1 large egg
• 1 cup milk
• 1/2 cup grated sharp cheddar cheese
• 1/4 cup chopped fresh parsley

Preparation Time: 25 minutes

Cooking Time: 40-45 minutes

Difficulty Level: 2.5 out of 5

Preparation Method Steps:

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch baking dish.
2. In a large bowl, combine the zucchini, flour, cornmeal, baking powder, baking soda, salt, and onion powder.
3. In a separate bowl, whisk together the melted butter, brown sugar, egg, and milk.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Pour the batter into the prepared baking dish. Sprinkle with the cheddar cheese and parsley.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Nutritional Information:

Per serving:

• Calories: 320
• Protein: 10 grams
• Carbohydrates: 45 grams
• Fat: 15 grams

Dish Characteristics:

• Moist and flavorful
• Sweet and savory
• Perfect for a summer meal
• Can be served as a side dish or main course

User Comments:

• "This was the perfect side dish for my grilled chicken. The zucchini and cornbread were a delicious combination." - Sarah
• "I love the sweetness of the brown sugar and the crunchiness of the cornmeal. This casserole is a winner!" - Emily
• "I added some chopped tomatoes and onions to my casserole, and it was even more delicious. This is a versatile dish that can be customized to your liking." - Mark

Special Precautions and Tips:

• If you don't have fresh zucchini, you can use frozen zucchini, thawed and drained.
• Be sure to grate the zucchini finely, so that it cooks evenly.
• If you don't have cornmeal, you can substitute with all-purpose flour.
• Serve the casserole warm with a dollop of sour cream or butter.