Zucchini Corn Casserole
Zucchini Corn Casserole is Southern-inspired, creamy, and cheesy! This delightful dish combines fresh summer zucchini and sweet corn, creating a comforting and savory casserole that’s sure to please. It’s ideal for potlucks, family gatherings, or a comforting weeknight dinner! For another great corn casserole, try my Cream Cheese Corn Casserole!
“My husband couldn’t stop raving over it! … It’s definitely a keeper!”
Why This Recipe is a Keeper!
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.
How to Make Zucchini Corn Casserole:
Recipe Ingredients:
Here’s everything you’ll need to make this Zucchini Corn Casserole recipe and instructions for preparing the ingredients. The exact quantities are on the recipe card below.
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.
Step-By-Step Instructions:
- 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.
- Bake for 30 minutes.
- Remove foil and bake for another 20 to 30 minutes or until bubbling and crackers are lightly browned.
- Let rest for 5 to 10 minutes before serving.
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.
Frequently Asked Questions:
Zucchini does not need to be peeled before being cooked. The green skin contributes color and nutrients and the skin is thin enough so it cooks easily and becomes tender. It also helps to hold the zucchini together after it’s cooked.
Absolutely! Assemble it a day ahead and refrigerate. 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. Be careful not to place a cold glass or ceramic baking dish into a hot oven because it can explode. If you don’t want or don’t have time to let it sit at room temperature for 30 minutes or so, place it in a cold oven then turn the oven on.
Yes, but I prefer to freeze it after it’s baked and to freeze it in pieces. Although zucchini has a fair amount of water, it does okay when reheated in a conventional oven. Bake, cool completely, then cut into pieces. Place in an airtight container. Thaw in the refrigerator, then place the pieces in a baking dish and reheat in the oven. Any liquid will evaporate during the reheating process.
Storage:
- Refrigerate any leftovers. Reheat in the oven or toaster oven at 350 degrees until heated through.
- Leftovers can also be frozen. Thaw in the refrigerator, place in a baking dish, and reheat in the oven. Because zucchini has a fair amount of liquid, it will evaporate during reheating.
Serve with:
- A simple green salad for a comforting vegetarian meal.
- Maryland Crab Cakes
- Meatloaf
- Mississippi-Style Beef Short Ribs
- Chicken Sloppy Joes
- Cajun-Smothered Pork Medallions
More great zucchini recipes you’ll love!
- Zucchini Quiche with Feta Cheese and Brown Rice Crust
- Zucchini Yellow Squash and Quinoa Casserole
- Stuffed Zucchini Recipe with Tomato Sauce
- Zucchini Ricotta Fritters
Get all my vegetable side dish recipes at Vegetable Side Dishes – From A Chef’s Kitchen.
Zucchini Corn Casserole
Click to Rate!
Ingredients
- Butter, oil or cooking spray - for baking dish
- 3 tablespoons butter
- 1 tablespoon canola oil
- 5-6 medium zucchini - (about 2 pounds), ends trimmed and sliced
- 1 bunch scallions - medium width, white and light green part only, chopped (or 1 small onion, finely chopped)
- 1 can (4-ounce) diced green chiles, Hatch green chiles or jalapenos - drained
- 4 cloves garlic - minced
- 4 ounces cream cheese - softened
- 1/4 cup whole milk - or half-and-half
- 1/2 cup mayonnaise
- 3 large eggs - beaten
- 1 teaspoon salt
- 1/2 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.
- Heat butter and oil in a skillet or saute pan over medium-high heat. Add the zucchini and cook for 4-5 minutes, stirring often, until zucchini begins to soften and some is lightly browned.
- Add the scallions and diced chiles. Cook for 1-2 minutes or until the scallion softens. Add the garlic and cook for 10-15 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. Cover loosely with aluminum foil.
- Bake 30 minutes. Remove foil and bake another 20 to 30 minutes or until bubbling and crackers are lightly browned. Let rest for 10 minutes before serving.
Recipe Notes
- You can also use cheddar or a shredded Mexican blend cheese.
- 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.
- Can be assembled 1 day ahead and refrigerated.
- Let sit at room temperature for 30 minutes before baking, or increase baking time by 5-10 minutes.
Nutrition
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.
I made the Zucchini/Corn Casserole today. I had to leave out the garlic because I’m allergic to it. However, this recipe is delicious with or without the garlic. My husband couldn’t stop raving over it! You’re correct, it’s definitely a keeper! The zucchini/ricotta fritters are next. Thank you Carol for all the delicious recipes!
Hi, Joan, You are more than welcome! Thank you so much and happy you both enjoyed! Appreciate your taking the time to come back and comment and rate.
Could you assemble and freeze this casserole?
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!
Do you have nutritional information for this recipe, such as calorie amount?
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!
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.
Thanks so much, Jan! So glad you and your crew enjoyed. Please stay in touch!
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.
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.
I made this casserole and it is good, but it took me a lot longer than 30 minutes prep time.
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.
As a South Louisiana girl, I appreciate a great casserole and this looks amazing. So glad to have stumbled onto your site. Thank you.
Thank you, Carol! Glad you stumbled onto my site, too! Please stay in touch!
YUM! Totally loving this summery twist on your usual corn casserole! And what a stinking genius idea for all of the season’s zucchini!
Thanks, Karly! It’s pretty tasty. Hope you enjoy and please stay in touch!
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!!