Zucchini & Corn Casserole
A delightful summer casserole combining fresh zucchini and corn, perfect for impressing friends with a comforting, cheesy dish.
Ingredients
Main Ingredients
- 3 medium Fresh zucchini The greener, the better
- 2 cups Corn Fresh off the cob or frozen works
- 3 large Eggs Holds everything together
- 1 cup Cheese Cheddar or Jack, or whatever is available
- 1 cup Bread crumbs For a crunchy top
- 1 medium Onion Optional, for added flavor
- 2 cloves Garlic Optional, for added flavor
- 2 tablespoons Butter For dotting on top
- 1 tablespoon Olive oil
Seasonings
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1/2 teaspoon Paprika Optional, for added flavor
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Chop your zucchini into half-moons.
- If using fresh corn, cut it off the cob. If you want the corn a bit roasted, sauté it briefly.
- In a large bowl, combine the zucchini, corn, eggs, cheese, and seasonings. Mix until well combined.
- Pour the mixture into a greased casserole dish.
- Sprinkle breadcrumbs and additional cheese on top and dot with butter.
Baking
- Bake in the preheated oven for 40-45 minutes, until the top is golden and bubbly.
- Allow it to cool for a few minutes before serving.
Notes
To keep this casserole from getting mushy, be sure to salt and drain your zucchini before mixing. Store leftovers tightly covered in the fridge for up to three days.