Zucchini Corn Casserole

One thing Southerners do better–more than anyone else in the world–are casseroles and they do them with such love.  When someone is in need, their food situation is one of the first things addressed.  A great Southern casserole will likely be heading that needy person’s way.

This comforting Southern-inspired casserole combines fresh zucchini, sweet corn, and a rich, savory sauce, all topped with a golden, crispy buttery crumb crust. Easy to make and full of flavor, it’s a delightful way to make the most of your garden or the farmer’s market harvest.

Whether served as a side dish at a family gathering or a main course for a cozy vegetarian dinner, this Zucchini Corn Casserole will surely become a summer favorite.

This Zucchini Corn Casserole recipe is:

• Easy to make!
• Make ahead!
• A sure crowd-pleaser!
• Versatile! Have a bounty of yellow squash instead? Yellow squash is easily swapped out for the zucchini.

Ingredient Notes and Substitutions:

• Zucchini: You’ll need six small to medium zucchini. If your zucchini crop has gotten out of hand and become oversized, you can use it, but make sure to remove the seedy, spongy center. You can also use yellow squash for this casserole recipe.
• Butter: I always use unsalted butter when cooking so I can control the amount of salt in each recipe.
• Scallion: You can also use a finely diced small onion, but you’ll need to cook and soften it before adding the zucchini.
• Corn: Definitely use fresh corn if it is available. Otherwise, frozen thawed corn kernels are fine.
• Green Chiles: Use canned diced jalapenos, green chiles, or Hatch green chiles. Fresh Hatch green chiles will be available soon. Use red bell pepper or diced pimento instead if you don’t care for the heat.
• Mayonnaise: There’s only one mayonnaise in the South, and that’s Duke’s! However, you can simply use your favorite full-fat mayonnaise.
• Monterey Jack Cheese: Monterey Jack cheese melts nicely and works well in casseroles. You can also use cheddar or a shredded Mexican blend cheese.
• Butter Cracker Crumbs: Use Ritz or Townhome.

• Gather and prep all the ingredients.
• Preheat oven to 350 degrees.
• Butter, oil, or spray a 2-quart baking dish. Set aside.
• Heat butter and oil in a skillet or saute pan over medium-high heat.
• Add the zucchini and cook for 4 to 5 minutes, stirring often, until the zucchini softens and some is lightly browned.
• Add the scallions and diced chiles. Cook for 1 to 2 minutes or until the scallion softens.
• Add the garlic and cook for 10 to 15 seconds or until fragrant.
• Tilt the pan by propping one side on a kitchen towel. Move the zucchini combination to the high (propped) side and drain the excess liquid to the low side.

• Whisk the cream cheese and milk (or half-and-half) together until smooth.
• Stir in mayonnaise, eggs, salt, and pepper and blend until creamy.

• Place half the zucchini in the bottom of the prepared baking dish.
• Top with half the corn…

• …followed by half the cheese.
• Spread half the egg mixture over that.

• Repeat with the remaining zucchini, corn, egg mixture, and cheese. (NOTE: The egg mixture and cheese are reversed for the second layer so the cracker crumbs have something to adhere to.)

• Sprinkle crushed butter crackers over the top.
• MAKE AHEAD: Can be assembled 1 day ahead and refrigerated. Let sit at room temperature for 30 minutes before baking or increase baking time by 5 to 10 minutes if placed cold from the refrigerator into the oven.
• Cover loosely with aluminum foil.

Chef Tips and Tricks:

• For another layer of flavor, the zucchini can also be grilled. Slice the zucchini into “planks,” then grill on an outdoor or indoor grill pan. I don’t recommend boiling zucchini, which is called for in many Southern-style recipes.
• To slice the zucchini faster, use a handheld mandoline slicer. If using a chef’s knife, line up two zucchini right next to each other and slice.