Zucchini Corn Casserole

4.48 from 17 votes

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. Ideal for potlucks, family gatherings, or a comforting weeknight dinner!

Prep Time45

Cook Time1

Total Time1 45

Course: Side Dishes - Vegetables

Cuisine: Southern

Diet: Vegetarian

Servings: -8

Author: Carol | From A Chef's Kitchen

Equipment

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.

Notes

SUBSTITUTIONS:

You can also use cheddar or a shredded Mexican blend cheese.

TIP:

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.

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 5-10 minutes.

FREEZER-FRIENDLY:

Baked leftovers can be frozen in small portions. Reheat at 350 degrees in an oven or toaster oven.

Nutrition