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    Home » Recipes » Side Dishes - Vegetables

    By Carol Published: Jul 2, 2016 Modified: Jul 14, 2021 | This post may contain affiliate links. Please read my disclosure.

    Zucchini Corn Casserole

    Jump to Recipe
    4.41 from 15 votes
    1 hour 45 minutes
    Pinterest image for Layered Zucchini Corn Casserole

    Zucchini Corn Casserole is Southern-inspired, creamy, cheesy and the perfect way to enjoy a summer vegetable bounty!

    Photo of Layered Zucchini Corn Casserole in white baking dish with a piece removed and a wooden spoon resting on the side of the pan.

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • The inspiration behind this recipe:
    • How to make a Zucchini Corn Casserole:
    • More vegetable casseroles you may enjoy:
    • Zucchini Corn Casserole
      • Equipment
      • Ingredients  1x2x3x
      • Instructions 
      • Notes
      • Nutrition

    The inspiration behind this recipe:

    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 most likely be heading that needy person's way.

    It seems I've had a lot of leftover grilled zucchini in my life lately.  I had to redo a couple of sliced zucchini shots for my Cream Cheese and Artichoke Stuffed Tomatoes and Grilled Zucchini post and had plain sliced zucchini afterward so I grilled it for a purpose I had not yet determined.

    I then did a Grilled Zucchini and Spinach Lasagna for a client a few days later and ended up with more.  Grilled zucchini is great on pizza or pasta, but some Southern comfort food won out!

    How to make a Zucchini Corn Casserole:

    • You don't need to grill zucchini first for this casserole--just if you want to.
    • Alternatively, you can slice the zucchini and then saute or roast it until crisp-tender.  Zucchini needs to be cooked a bit before placing it in the casserole as cooking brings out the delicate flavor.
    • I don't recommend boiling it.  Boiled zucchini to me is just....wrong.  Feel free to use yellow squash or a combination.

    Photo of first layer of zucchini being placed in white casserole dish.Photo of cheese being sprinkled over casserole.

    • I used frozen corn but use fresh if possible.  The corn is starting to look amazing at the local markets.  Some grilled corn is definitely on our menu this Fourth of July!
    • In addition to all this creamy, cheesy veggie goodness is fresh jalapeño for a little heat.  Leave it out or use mild canned diced green chiles or sweet bell pepper if you don't like spicy food.

    Photo of Layered Zucchini Corn Casserole in white baking dish after baking.

    • Two things a proper creamy Southern casserole needs that you don't want to skimp on are mayonnaise and a butter cracker topping (such as Ritz or Townhouse crackers).
    • And cheese.  Must have cheese!

    Zucchini Corn Casserole is rich and wonderful!  After all, it's Southern!  Now let's eat!

    Photo of one piece of Layered Zucchini Corn Casserole on white dish.

    More vegetable casseroles you may enjoy:

    • Yellow Squash and Tomato Gratin with Two Cheeses
    • Zucchini, Yellow Squash and Quinoa Casserole
    • Southwestern Squash, Corn and Poblano Casserole
    • Layered Zucchini Corn Casserole
    • Summer Vegetable Tian
    • Black Bean and Yellow Squash Enchilada Casserole
    • Cream Cheese Corn Casserole
    Layered Zucchini Corn Casserole

    Zucchini Corn Casserole

    4.41 from 15 votes
    By: Carol | From A Chef's Kitchen
    Zucchini Corn Casserole is Southern-inspired, creamy, cheesy and the perfect way to enjoy a summer vegetable bounty!
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 45 mins
    Cook Time 1 hr
    Total Time 1 hr 45 mins
    Course Side Dishes - Vegetables
    Cuisine Southern
    Servings 6 -8
    Calories 473 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Grill Pan
    • Nonstick Skillet
    • 13 x 9 Baking Dish

    Ingredients
      

    • Butter - oil or cooking spray for baking dish
    • 3 medium zucchini - ends trimmed, thinly sliced lengthwise (about 2 pounds)
    • 2 tablespoons butter
    • 1 bunch scallions - white and light green part only, chopped (or 1 small onion, finely chopped)
    • 2 jalapeno peppers - finely chopped (seeded if desired)
    • 4 cloves garlic - minced
    • 4 ounces cream cheese - softened
    • ½ cup mayonnaise
    • ¼ cup whole milk - or half-and-half
    • 3 large eggs - beaten
    • 1 teaspoon salt
    • ½ teaspoon freshly ground black pepper - or to taste
    • 2 cups corn kernels - fresh or frozen (thawed if frozen)
    • 2 cups shredded Monterey Jack cheese
    • 12-15 butter crackers - such as Ritz or Townhouse, crushed

    Instructions
     

    • Preheat oven to 350 degrees.
    • Butter, oil or spray a 2-quart baking dish. Set aside.
    • Grill the zucchini on a stovetop or outdoor grill until crisp-tender. (Alternately, saute or roast.)
    • Heat butter in a skillet or saute pan over medium-high heat. Add the scallions and jalapeno and cook 3-4 minutes just to soften. Add the garlic and cook 10-15 seconds or until fragrant. Transfer vegetables to a bowl.
    • Add the cream cheese to the hot vegetables and stir until it's creamy.
    • Stir in mayonnaise, milk or half-and-half, eggs, salt and pepper and blend until creamy.
    • Place a layer of zucchini (⅓) at the bottom of prepared baking dish. Spread ⅓ of the corn over the zucchini, spread ⅓ of the egg mixture over the zucchini and corn, then ⅓ cheese. Repeat two more times.
    • Sprinkle crushed butter crackers over the top. Cover loosely with aluminum foil.
    • Bake 30 minutes. Remove foil and bake another 30 minutes or until bubbling and crackers are lightly browned. Let rest 10 minutes before serving.

    Notes

    MAKE AHEAD:  Can be assembled 1 day ahead. Let sit at room temperature for 30 minutes before baking or increase baking time 5-10 minutes if placing cold from the refrigerator into the oven.

    Nutrition

    Serving: 1 | Calories: 473kcal | Carbohydrates: 20g | Protein: 17g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 977mg | Potassium: 486mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1027IU | Vitamin C: 25mg | Calcium: 367mg | Iron: 2mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

    More Side Dishes - Vegetables

    • Fried Cabbage with Bacon
    • Roasted Curry Cauliflower Wedges with Cilantro Chutney
    • Instant Pot Artichokes (With Garlic Butter)
    • Roasted Onions (Muffin Pan Method)
    12.5K shares
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    Categories: Make Ahead and Meal Prep

    Reader Interactions

    Comments

    1. Dan says

      October 05, 2019 at 7:14 pm

      Could you assemble and freeze this casserole?

      Reply
      • Carol says

        October 07, 2019 at 8:02 am

        Hi, Danielle, Thanks so much for your question. I think it would be okay. I've baked, cooled and frozen casseroles like this and they reheat fine. I haven't assembled and frozen before baking. If you do it, please let me know who it went. Hope you enjoy!

        Reply
    2. Anonymous says

      June 25, 2019 at 12:22 pm

      5 stars

      Reply
    3. Amy says

      September 24, 2018 at 4:11 pm

      Do you have nutritional information for this recipe, such as calorie amount?

      Reply
      • Carol says

        October 01, 2018 at 12:20 am

        Hi, Amy, I don’t at this time but I will be adding that information in the near future. I’ll make this recipe a priority. Thanks so much!

        Reply
    4. Jan says

      September 04, 2017 at 9:41 am

      Made this casserole last night and everyone loved it. Grilling the zucchini first really enhanced the flavor. This is a definite keeper. Thanks for a great recipe.

      Reply
      • Carol says

        September 04, 2017 at 10:00 am

        Thanks so much, Jan! So glad you and your crew enjoyed. Please stay in touch!

        Reply
    5. Melissa says

      August 17, 2017 at 7:07 am

      Do you think this would work with the zucchini shredded and mixed in with everything instead? I tend to prefer the texture of shredded zucchini.

      Reply
      • Carol says

        August 17, 2017 at 7:46 am

        Hi, Melissa, Thanks for your question. Yes, it should work. Shredded zucchini is going to be pretty "wet" so you'll want to drain it with some salt or cook it first. Thanks again, hope you enjoy and please let me know how it worked for you.

        Reply
    6. Lindy says

      August 05, 2016 at 1:49 pm

      I made this casserole and it is good, but it took me a lot longer than 30 minutes prep time.

      Reply
      • Carol says

        August 06, 2016 at 9:06 am

        Thanks, Lindy! Glad you enjoyed. I'll increase the prep time but it's an average and will vary person to person. Thanks again and please stay in touch.

        Reply
    7. Carol W says

      July 08, 2016 at 5:01 pm

      As a South Louisiana girl, I appreciate a great casserole and this looks amazing. So glad to have stumbled onto your site. Thank you.

      Reply
      • Carol says

        July 08, 2016 at 6:22 pm

        Thank you, Carol! Glad you stumbled onto my site, too! Please stay in touch!

        Reply
    8. Karly says

      July 04, 2016 at 3:17 pm

      YUM! Totally loving this summery twist on your usual corn casserole! And what a stinking genius idea for all of the season's zucchini!

      Reply
      • Carol says

        July 05, 2016 at 3:49 pm

        Thanks, Karly! It's pretty tasty. Hope you enjoy and please stay in touch!

        Reply
    9. Marisa Franca @ All Our Way says

      July 02, 2016 at 5:40 pm

      It looks sooo good. And you are so right about the south. They do love their casseroles and they are very warm about sharing food whether it is happy times or sad. Isn't that great?? Food is a common denominator -- we all eat. Now, to tell you the truth my mouth is watering looking at your casserole. Have a Happy Independence Day!!

      Reply

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