Zucchini & Sweet Corn Casserole Recipe

Zucchini & Sweet Corn Casserole is one of those dishes that feels like a warm hug on a plate. It combines the freshness of summer vegetables with the richness of eggs, cheese, and cream to create a savory, wholesome side (or main) that’s both hearty and light. It’s the kind of recipe that makes use of seasonal produce in the best way possible while also being incredibly easy to prepare.

Whether you’re looking for a way to use up a surplus of zucchini from your garden, need a crowd-pleasing side dish for a BBQ, or simply crave a cozy, baked veggie dish, this Zucchini & Sweet Corn Casserole delivers.

Ingredients You’ll Need

This recipe uses simple, pantry-friendly ingredients that come together for maximum flavor. Here’s what you need:

For the Vegetable Base:

• 2 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 3 cups zucchini, grated and squeezed dry
• 1.5 cups sweet corn kernels (fresh or frozen)
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 tsp dried thyme
• 0.25 tsp smoked paprika (optional, for depth)

For the Creamy Binding:

• 3 large eggs
• 1 cup sour cream
• 0.5 cup whole milk
• 1 cup shredded sharp cheddar cheese
• 0.5 cup grated Parmesan cheese
• 2 tbsp all-purpose flour
• 1 tsp baking powder

For the Topping:

• 0.75 cup panko breadcrumbs
• 2 tbsp melted butter
• 2 tbsp grated Parmesan (optional, for golden crust)
• 1 tbsp chopped parsley (optional, for garnish)

Step-by-Step Instructions

1. Prepare the Vegetables

Start by grating your zucchini and placing it in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible. This step is crucial to avoid a watery casserole.

In a skillet, heat olive oil over medium heat. Add chopped onions and cook for 3–4 minutes until translucent. Add minced garlic and cook for another 30 seconds. Stir in grated zucchini and corn. Season with salt, pepper, thyme, and smoked paprika. Cook for 5–6 minutes until most of the moisture evaporates. Remove from heat and let cool slightly.

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2. Mix the Creamy Base

In a large bowl, whisk together eggs, sour cream, and milk until smooth. Add shredded cheddar, grated Parmesan, flour, and baking powder. Stir until well combined.

3. Combine Everything

Add the slightly cooled vegetable mixture to the bowl of creamy ingredients. Mix until fully incorporated.

4. Assemble the Casserole

Grease a 9×9-inch baking dish (or similar size). Pour the mixture into the dish and spread it evenly.

5. Prepare and Add the Topping

In a small bowl, combine panko breadcrumbs, melted butter, and extra Parmesan. Sprinkle evenly over the casserole.

6. Bake

Preheat your oven to 180°C (350°F). Bake the casserole for 35–40 minutes until golden brown on top and set in the middle.

7. Rest and Serve

Let the casserole rest for at least 10 minutes before slicing. Garnish with chopped parsley if desired.

Tips for Success

• Dry Your Zucchini: Excess moisture will make your casserole soggy. Always squeeze out your zucchini thoroughly.
• Cool Before Mixing: Let the sautéed vegetables cool before adding to the egg mixture to prevent curdling.
• Customize the Cheese: Try mozzarella for a mild flavor, or pepper jack for a spicy kick.
• Fresh or Frozen Corn: Either works! Just ensure frozen corn is thawed and patted dry.

Variations to Try

• Add Protein: Mix in cooked, crumbled bacon or diced cooked chicken for a heartier version.
• Make it Spicy: Add a pinch of cayenne or a diced jalapeño for heat.
• Herb Lovers: Swap thyme for fresh basil or dill for a twist.
• Make it Gluten-Free: Use gluten-free flour and gluten-free breadcrumbs.

Serving Suggestions

This Zucchini & Sweet Corn Casserole is incredibly versatile. Serve it as:

• A side dish for grilled meats or BBQs
• A main course for vegetarian dinners
• Part of a brunch spread with eggs and fresh fruit
• A meal prep option for weekday lunches

Pair it with a crisp green salad, crusty bread, or grilled chicken for a complete and satisfying meal.

Storage and Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Bake, cool completely, then freeze in an airtight container for up to 2 months.
• Reheat: Warm in the oven at 170°C or microwave individual portions until heated through.

Final Thoughts

Zucchini & Sweet Corn Casserole is a celebration of summer vegetables, comfort food, and easy cooking. It’s a dish that brings people together, whether you’re sharing it at a family gathering, prepping weekday meals, or savoring leftovers the next day. This casserole is proof that with a few humble ingredients, you can create something truly special.

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Zucchini & Sweet Corn Casserole Recipe

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Cooking Method: Baking Cuisine: American, Mediterranean Courses: Brunch, Dinner, Lunch, Snacks

Prep Time 20 mins Cook Time 40 mins Rest Time 10 mins Total Time 1 hr 10 mins Difficulty: Beginner Cooking Temp: 180  C Servings: 6 Best Season: Summer

Description

This Zucchini & Sweet Corn Casserole is a creamy, cheesy, and comforting dish made with fresh summer vegetables and savory herbs. It's the perfect side dish for barbecues, weeknight dinners, or holiday spreads. Packed with seasonal flavor and a golden, crispy top, this recipe brings together the best of summer in one baked dish.

Ingredients

Scale

1/2x 1x 2x 3x

For the Vegetable Base

• 2 tbsp olive oil
• 1 medium yellow onion (finely diced)
• 2 cloves garlic (minced)
• 3 cups zucchini (grated, excess water squeezed out)
• 1.5 cups fresh or frozen sweet corn kernels
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 tsp dried thyme
• 0.25 tsp smoked paprika (optional)

For the Creamy Mixture

• 3 large eggs
• 1 cup sour cream
• 0.5 cup whole milk
• 1 cup shredded sharp cheddar cheese
• 0.5 cup grated parmesan cheese
• 2 tbsp all-purpose flour
• 1 tsp baking powder

For the Topping

• 0.75 cup panko breadcrumbs
• 2 tbsp melted butter
• 2 tbsp parmesan cheese (for extra golden crust)
• 1 tbsp chopped parsley (optional, for garnish)

Instructions

Prepare the Vegetables

1. Heat olive oil in a skillet over medium heat. Sauté diced onion for 3–4 minutes until soft. Add minced garlic and cook for 30 seconds. Add grated zucchini and corn, then season with salt, pepper, thyme, and smoked paprika. Cook for 5–6 minutes, stirring occasionally, until most of the moisture evaporates. Let it cool slightly.

Make the Creamy Mixture

1. In a large mixing bowl, whisk the eggs, sour cream, and milk until smooth. Stir in cheddar cheese, parmesan, flour, and baking powder. Mix until fully combined.

Combine Everything

1. Add the slightly cooled vegetable mixture into the creamy egg mixture. Fold gently until evenly mixed. The mixture will be thick and cheesy.

Assemble the Casserole

1. Grease a 9x9-inch (or similar) baking dish. Pour the mixture into the dish and spread it evenly.

Add the Topping

1. In a small bowl, mix panko breadcrumbs with melted butter and extra parmesan. Sprinkle this mixture evenly over the top of the casserole.

Bake

1. Place the dish in a preheated oven at 180°C and bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Rest and Garnish

1. Let the casserole rest for 10 minutes before slicing. Garnish with chopped parsley if desired.

Note

Make-Ahead Tip: Assemble the casserole up to a day ahead and refrigerate. Bake before serving.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

Variations: Add chopped bell peppers or diced jalapeños for a spicy kick. You can also swap sour cream with Greek yogurt for a tangier flavor.

Gluten-Free Version: Use gluten-free flour and gluten-free panko breadcrumbs.

Keywords: zucchini casserole, sweet corn bake, summer vegetables, easy side dish, vegetarian comfort food