Zucchini and Corn Casserole
Creamy, cheesy, and packed with garden-fresh flavors, this Zucchini and Corn Casserole is the perfect comfort food for any occasion. Featuring tender slices of zucchini and sweet bursts of corn folded into a savory mixture of sour cream, cheddar cheese, and flavorful spices, this dish is topped with a buttery breadcrumb crust for an irresistible golden crunch. Ready in just 50 minutes and ideal for feeding a crowd, it’s versatile enough to shine as a hearty vegetarian main course or as a standout side dish at your next family dinner or potluck. Whether you're looking for a way to use up fresh summer produce or craving a warm and satisfying casserole, this recipe has you covered!
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Recipe Information
Ingredients
- 4 cups zucchini
- 2 cups corn kernels
- 1 large egg
- 1 cup sour cream
- 1.5 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.75 cup breadcrumbs
- 2 tablespoons unsalted butter (melted)
- 0.5 tablespoons olive oil (for greasing)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch casserole dish with olive oil and set aside.
Wash and slice the zucchini into thin rounds (about 1/4-inch thick). If using fresh corn, remove the kernels from the cob. If using frozen corn, ensure it is thawed and drained.
In a large mixing bowl, whisk together the egg and sour cream until smooth. Stir in 1 cup of shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper.
Add the zucchini slices and corn kernels to the mixture, stirring gently until they are evenly coated.
Transfer the zucchini and corn mixture into the prepared casserole dish, spreading it out evenly.
In a small bowl, combine the breadcrumbs, melted butter, and the remaining 0.5 cup of shredded cheddar cheese. Mix until the breadcrumbs are moistened and crumbly.
Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the topping is golden brown.
Remove from the oven and let the casserole cool for 5 minutes before serving.
Serve warm as a side dish or as a standalone vegetarian main course. Enjoy!
Nutrition Facts
Calories |
2312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.7 g | 187% | |
| Saturated Fat | 86.0 g | 430% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 10286 mg | 447% | |
| Total Carbohydrate | 200.9 g | 73% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 89.3 g | ||
| Protein | 86.3 g | 173% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1718 mg | 132% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2505 mg | 53% | |
*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.
