Corn Zucchini Scallop
Elevate your next meal with this comforting and vibrant Corn Zucchini Scallop, a casserole that celebrates the best of fresh vegetables and indulgent flavors! This recipe combines tender zucchini rounds and sweet corn kernels with a rich, creamy Parmesan cheese sauce for a harmonious blend of textures and tastes. Topped with golden, crispy panko breadcrumbs infused with olive oil, this dish bakes to perfection in just 30 minutes, creating an irresistible crust that seals in all the goodness. Whether served as a standout side dish or a light vegetarian main course, this easy-to-make scallop recipe is perfect for weeknight dinners or your next potluck. With its simple ingredients and cozy appeal, this dish is sure to become a family favorite!
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Recipe Information
Ingredients
- 3 medium zucchini
- 2 cups corn kernels
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1.5 cups whole milk
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Slice the zucchini into 1/4-inch thick rounds and set aside. If using fresh corn, cut the kernels off the cob to measure 2 cups.
In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat. Stir in the all-purpose flour to create a roux, cooking for 1-2 minutes until slightly golden and bubbling.
Gradually whisk in the whole milk, ensuring no lumps form. Continue to stir as the mixture thickens, about 3-5 minutes.
Season the sauce with salt, black pepper, and stir in the grated Parmesan cheese until fully melted. Remove from heat.
In a large mixing bowl, combine the sliced zucchini and corn kernels. Pour the cheese sauce over the vegetables and mix well to coat evenly.
Transfer the vegetable mixture into the prepared baking dish, spreading it out into an even layer.
In a small bowl, mix the panko breadcrumbs with olive oil until the crumbs are lightly coated. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the zucchini is tender.
Allow the casserole to cool for 5 minutes before serving. Enjoy your Corn Zucchini Scallop as a comforting side dish or light main!
Nutrition Facts
Calories |
1460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 9167 mg | 399% | |
| Total Carbohydrate | 179.6 g | 65% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 82.7 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1020 mg | 78% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2764 mg | 59% | |
*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.
