Cheesy Zucchini and Corn Casserole

Cheesy Zucchini and Corn Casserole: Golden, Creamy, and Comforting

When it comes to hearty side dishes or even meatless main courses, few recipes beat a casserole. This Cheesy Zucchini and Corn Casserole is the ultimate combination of summer’s favorite vegetables, baked into a creamy, golden delight. The tender zucchini pairs beautifully with sweet corn, while the cheese forms a bubbly crust that’s irresistible. Whether you’re serving this at a family dinner, holiday table, or as a potluck dish, it’s a guaranteed crowd-pleaser.

This recipe brings together everything we love in comfort food: affordability, flavor, versatility, and that ooey-gooey cheese pull that makes everyone reach for seconds.

Ingredients

2 medium zucchinis, sliced into half-moons
2 cups corn kernels (fresh, frozen, or canned and drained)
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil or butter
3 large eggs
1 cup whole milk or half-and-half
½ cup sour cream or Greek yogurt
1 ½ cups shredded cheddar cheese
½ cup shredded mozzarella cheese
½ cup all-purpose flour
1 teaspoon baking powder
1 teaspoon paprika
1 teaspoon garlic powder
Salt and black pepper, to taste
Fresh parsley for garnish (optional)


Step-by-Step Instructions

Step 1: Prepare the Vegetables

Wash and slice zucchini into thin half-moon pieces. If using fresh corn, cut kernels from the cob. If using frozen, thaw and drain. If using canned, drain and rinse well.

Step 2: Sauté the Base

In a skillet, heat olive oil or butter over medium heat. Add onion and garlic, sauté until translucent. Stir in zucchini and corn, cooking for 5–6 minutes until slightly softened. Remove from heat and set aside.

Step 3: Make the Custard Mixture

In a large bowl, whisk together eggs, milk, and sour cream until smooth. Stir in flour, baking powder, paprika, garlic powder, salt, and pepper. Fold in half of the cheddar and mozzarella cheese.

Step 4: Combine and Transfer

Add the sautéed vegetables to the custard mixture and stir until well coated. Transfer mixture to a greased 9×13-inch baking dish. Spread evenly.

Step 5: Add Cheese Topping

Sprinkle the remaining cheddar and mozzarella over the top.

Step 6: Bake

Bake at 375°F (190°C) for 35–40 minutes, or until the casserole is set in the center and the top is golden brown. Let rest 10 minutes before serving.


Why You’ll Love This Recipe

Variations

Spicy Kick: Add diced jalapeños or chili flakes to the mixture.
Southwestern Style: Use pepper jack cheese and add black beans.
Protein Boost: Stir in shredded rotisserie chicken or cooked bacon.
Gluten-Free: Substitute all-purpose flour with gluten-free flour blend.
Extra Veggie: Add diced bell peppers or spinach.

Storage and Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze fully baked casserole (tightly wrapped) for up to 2 months. Thaw in fridge overnight before reheating.
Reheating: Warm in oven at 350°F until heated through, or microwave single portions

Nutritional Information (Per Serving, 8 servings)

NutrientAmount
Calories280
Total Fat18g
Saturated Fat9g
Cholesterol95mg
Sodium340mg
Carbohydrates18g
Dietary Fiber3g
Sugars5g
Protein12g
Potassium400mg
Calcium210mg
Iron1.5mg

Note: These values are approximate and will vary based on the ingredients you use

Pro Tips

Slice zucchini evenly for consistent cooking.
Drain canned or thawed corn well to avoid excess moisture.
Use freshly grated cheese—it melts creamier than pre-shredded.
Let the casserole rest before slicing, so it holds together.
Top with breadcrumbs before baking for extra crunch

FAQs

Can I make this casserole ahead of time?

Yes! Assemble the mixture, cover tightly, and refrigerate up to 24 hours before baking.

Do I need to peel the zucchini?

No, the skin is tender and adds nutrition. Just wash thoroughly.

Can I use different cheeses?

Yes—Swiss, Monterey Jack, or Gruyère make delicious substitutes.

Why is my casserole watery?

This can happen if zucchini releases too much liquid. Lightly salt zucchini slices and let them sit for 10 minutes, then pat dry before cooking.

Is this recipe kid-friendly?

Absolutely—kids love the sweetness of the corn and cheesy texture

Share With Your Friends

Leave a Reply

Your email address will not be published. Required fields are marked *