2nd Step
Mix the cornmeal, all-purpose flour, sugar, baking powder, and salt together in a large basin before beginning to mix the batter. Blend them until they are completely combined.
3rd Step
In a separate dish, combine the buttermilk, melted butter, and eggs by whisking them together. After the liquid components have been poured in, the dry ingredients should be stirred until they are blended. Take care not to overmix.
4th Step
Warm a little amount of olive oil in a pan over a heat setting in the middle. After adding the chopped onions, continue to sauté them until they become translucent. After one minute, stir in the minced garlic and continue to simmer. After adding the shredded zucchini and continuing to simmer for around 5-7 minutes, the liquid should have evaporated. Add a little pepper and salt to taste. Give the mixture some time to gradually cool down.
5th Step
Combine the sautéed zucchini combination, shredded cheddar cheese, and chopped cilantro with the cornmeal batter. Chopped cilantro is optional. After that, transfer the mixed ingredients to the baking dish that has been oiled. Distribute it in a uniform layer.
6th Step
Put the dish in an oven that has been warmed to 350 degrees Fahrenheit and bake for about 25 to 30 minutes, or until the cornbread has a golden brown color on top and a toothpick inserted into the middle comes out clean.
7th Step
Before serving, let the Zucchini Cornbread Casserole rest for a few minutes so that it may cool down. It should be served warm and sliced into squares or wedges.
OPTIONAL VARIATIONS:
Add chopped jalapeños for a spicy kick.
Substitute cheddar with your favorite cheese for a different flavor profile.
Experiment with herbs and spices like cumin or paprika to enhance the dish
