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Cheesy Baked Zucchini and Corn Casserole: A Comforting Summer Dish

This Baked Zucchini and Corn Casserole is a delightful blend of tender vegetables, creamy cheese, and a golden, crispy topping. It's the perfect side dish for any summer meal or a hearty vegetarian main course that the whole family will love.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 cups zucchini, thinly sliced
  • 2 cups sweet corn kernels (fresh or frozen)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 cup breadcrumbs
  • 2 tablespoons melted butter

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.
  2. In a large skillet, sauté the chopped onion and minced garlic over medium heat until softened, about 3-4 minutes. Add the sliced zucchini and cook for an additional 5 minutes, stirring occasionally, until the zucchini is tender but not mushy. Stir in the corn kernels and cook for another 2 minutes. Remove from heat and set aside.
  3. In a large bowl, combine the shredded cheddar cheese, mozzarella cheese, grated Parmesan cheese, sour cream, mayonnaise, beaten egg, salt, black pepper, dried oregano, and dried basil. Mix well until all ingredients are fully incorporated.
  4. Add the sautéed zucchini and corn mixture to the cheese sauce. Stir until the vegetables are evenly coated with the sauce.
  5. Transfer the mixture to the prepared baking dish, spreading it out evenly. In a small bowl, mix the breadcrumbs with the melted butter and sprinkle this mixture evenly over the top of the casserole.
  6. Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown and crispy.
  7. Allow the casserole to cool for a few minutes before serving. Garnish with fresh herbs if desired.

Notes

For the best flavor, use fresh zucchini and corn. If fresh corn isn't available, frozen corn works well too. You can assemble the casserole ahead of time and refrigerate it until ready to bake. Just add a few extra minutes to the baking time if baking straight from the fridge. Consider adding crushed crackers or panko breadcrumbs to the topping for extra texture.