Go Back
Casseroles have long held a cherished place in the hearts of home cooks and families alike, celebrated for their comforting nature and ability to bring everyone to the table. These hearty dishes are often associated with warmth and togetherness, making them a popular choice for gatherings, potlucks, and weeknight dinners. One delightful variation that has gained attention in recent years is the Creamy Zucchini & Sweet Corn Casserole. This dish is not only a treat for the taste buds but also a symphony of nutrition, featuring zucchini and sweet corn as its star ingredients.

Creamy Zucchini & Sweet Corn Casserole

Discover the comforting goodness of Creamy Zucchini & Sweet Corn Casserole, a delightful dish perfect for gatherings and weeknight dinners. This casserole features zucchini and sweet corn, creating a deliciously creamy texture that's packed with nutrition. With its rich flavor, cheesy goodness, and a touch of herbs, it's sure to become a family favorite. Learn how to make this wholesome dish that blends comfort and healthy ingredients effortlessly. Enjoy this tasty, satisfying meal that brings everyone together!
Print Recipe Pin Recipe

Ingredients
  

4 medium zucchinis, grated

1 cup sweet corn (fresh, frozen, or canned)

1 small onion, finely chopped

2 cloves garlic, minced

1 cup heavy cream

1 cup shredded cheddar cheese (or cheese of your choice)

1/2 cup grated Parmesan cheese

2 large eggs

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper, to taste

1 cup breadcrumbs (preferably whole wheat or panko)

2 tablespoons olive oil

Fresh parsley, for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with cooking spray or a bit of olive oil.

    Prepare the Zucchini: Place the grated zucchini in a clean kitchen towel and squeeze out the excess moisture. This step is crucial to prevent the casserole from becoming watery.

      Sauté Aromatics: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

        Mix the Casserole Base: In a large mixing bowl, combine the squeezed zucchini, sweet corn, sautéed onion and garlic, heavy cream, shredded cheddar cheese, Parmesan cheese, eggs, oregano, thyme, salt and pepper. Mix until well combined.

          Prepare the Topping: In a separate bowl, combine the breadcrumbs with a drizzle of olive oil and a pinch of salt. Mix until the breadcrumbs are evenly coated.

            Assemble the Casserole: Pour the zucchini and corn mixture into the prepared baking dish, spreading it evenly. Top with the breadcrumb mixture, ensuring it covers the entire surface.

              Bake: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the edges are bubbly.

                Cool and Serve: Remove the casserole from the oven and let it cool for about 10 minutes. Garnish with freshly chopped parsley if desired, then slice and serve warm.

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6 servings