Prep Time 20 mins
Cook Time 40 mins
Rest Time 10 mins
Total Time 1 hr 10 mins
Cooking Method:
Cuisine: ,
Courses: , , ,
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
    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. 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.
    2. Make the Creamy Mixture
  2. 2
    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.
    3. Combine Everything
  3. 3
    Add the slightly cooled vegetable mixture into the creamy egg mixture. Fold gently until evenly mixed. The mixture will be thick and cheesy.
    4. Assemble the Casserole
  4. 4
    Grease a 9x9-inch (or similar) baking dish. Pour the mixture into the dish and spread it evenly.
    5. Add the Topping
  5. 5
    In a small bowl, mix panko breadcrumbs with melted butter and extra parmesan. Sprinkle this mixture evenly over the top of the casserole.
    6. Bake
  6. 6
    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.
    7. Rest and Garnish
  7. 7
    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
Read it online: https://petitepanini.com/recipe/zucchini-sweet-corn-casserole-recipe/