This Zucchini Cornbread Casserole is a delicious, lightened-up twist on classic cornbread! Made with grated zucchini, Greek yogurt, and reduced-fat cheddar, it’s moist, flavorful, and perfect as a side dish or standalone meal.
Ingredients:
2 medium zucchinis, grated (240g)
1 cup yellow cornmeal
1 cup all-purpose flour
½ cup reduced-fat shredded cheddar
½ cup low-fat Greek yogurt
½ cup unsweetened almond milk
2 large eggs
1 tbsp baking powder
½ tsp salt, ¼ tsp black pepper
½ tsp garlic powder, ½ tsp onion powder
1 tbsp olive oil
Instructions:
Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish.
Prepare zucchini by grating and squeezing out excess moisture.
Mix dry ingredients (cornmeal, flour, baking powder, and spices).
Combine wet ingredients (eggs, yogurt, almond milk) and fold in zucchini.
Mix wet and dry ingredients until just combined, then stir in cheddar.
Pour batter into the dish, spreading evenly.
Bake for 30-35 minutes until golden brown and a toothpick comes out clean.
Cool for 10 minutes, garnish with extra cheese and parsley, then enjoy!
This casserole is light, cheesy, and perfect for any meal. 
