Corn Zucchini Casserole
Savor the flavors of late summer with this irresistible Corn Zucchini Casserole—a perfect harmony of fresh zucchini, sweet corn kernels, and a blend of creamy cheeses baked to golden perfection. This easy, crowd-pleasing recipe features a rich batter of eggs, milk, and flour, folded with sautéed vegetables seasoned with smoked paprika for a smoky depth of flavor. Topped with Parmesan cheese and optional crunchy bread crumbs, this casserole bakes up with a delightful texture that’s sure to impress. Ready in under an hour, it’s an ideal side dish for family dinners, potlucks, or even a light vegetarian main course. Whether you're using fresh, canned, or frozen corn, this recipe is versatile and perfect for showcasing the natural sweetness of summer produce. Bake up comfort and freshness in every bite!
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Recipe Information
Ingredients
- 3 medium-sized zucchini
- 2 cups corn kernels (fresh, canned, or frozen)
- 1 medium, finely diced onion
- 2 minced garlic cloves
- 2 eggs
- 0.25 cup all-purpose flour
- 0.5 cup milk
- 1 cup shredded cheddar cheese
- 0.25 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 tablespoon olive oil
- 0.33 cup bread crumbs (optional for topping)
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking dish or casserole dish and set it aside.
Wash the zucchini, trim the ends, and grate them using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much excess moisture as possible. Set aside.
Heat the olive oil and butter in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the corn kernels and grated zucchini. Season with smoked paprika, salt, and pepper. Cook for 5-6 minutes, stirring occasionally, until the mixture is tender and most of the moisture has evaporated. Remove from heat and let it cool slightly.
In a large mixing bowl, whisk together the eggs, milk, and flour until smooth. Stir in the cheddar cheese and half of the Parmesan cheese.
Add the cooked zucchini and corn mixture to the bowl and mix until well combined.
Pour the mixture into the prepared baking dish. Sprinkle the remaining Parmesan cheese over the top. If using bread crumbs, mix them with a drizzle of olive oil and sprinkle over the casserole for a crunchy topping.
Bake in the preheated oven for 25-30 minutes, or until the casserole is set and the top is golden brown.
Let the casserole cool for 5-10 minutes before serving. Enjoy warm as a side dish or a light main course.
Nutrition Facts
Calories |
1938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.5 g | 129% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 9686 mg | 421% | |
| Total Carbohydrate | 198.4 g | 72% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 82.3 g | ||
| Protein | 82.3 g | 165% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 1419 mg | 109% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3089 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
