Print

Comforting Summer Garden Zucchini and Corn Casserole Easy Recipe

summer garden zucchini and corn casserole - featured image
Print Recipe

A simple, satisfying summer casserole featuring fresh zucchini, sweet corn, and sharp cheddar cheese, perfect for celebrating garden bounty with a comforting, cheesy dish.

Ingredients

Scale
  • 3 medium zucchinis, sliced into half-moons (about 4 cups)
  • 2 cups fresh corn kernels (from about 3 ears of corn)
  • 1 ½ cups shredded sharp cheddar cheese
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 large eggs, beaten (room temperature)
  • ½ cup mayonnaise (full-fat recommended)
  • ¼ cup grated Parmesan cheese
  • ½ cup breadcrumbs (preferably panko, gluten-free optional)
  • 1 teaspoon fresh thyme leaves (optional)
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice zucchinis into half-moons about ¼ inch thick, chop the onion finely, and mince garlic. Cut the corn kernels off the cob using a sharp knife, holding the ear upright in a large bowl to catch the kernels.
  3. Heat 1 tablespoon of olive oil in your skillet over medium heat. Add chopped onion, cooking until translucent and soft, about 4 minutes. Add minced garlic and cook for another 30 seconds until fragrant. Be careful not to burn the garlic.
  4. Toss the sliced zucchini and corn kernels into the skillet. Cook for about 5-7 minutes until zucchini is slightly tender but still holds shape and the corn is warmed through. Stir occasionally.
  5. Remove from heat and let cool slightly to prevent eggs from scrambling.
  6. In a large bowl, whisk together beaten eggs, mayonnaise, salt, pepper, and fresh thyme leaves if using. Add 1 cup of shredded cheddar cheese to the mix.
  7. Add the sautéed veggies to the bowl and gently fold until evenly coated.
  8. Spread the mixture evenly in your greased 9×13 inch casserole dish.
  9. In a small bowl, combine the remaining ½ cup cheddar cheese, Parmesan cheese, and breadcrumbs. Sprinkle this mixture evenly over the casserole’s surface.
  10. Place casserole in the oven and bake for 25-30 minutes until the top is golden brown and bubbly.
  11. Let the casserole cool for 5 minutes before serving.

Notes

If topping browns too fast, cover loosely with foil during last 10 minutes of baking. To avoid sogginess, salt zucchini and let drain for 10 minutes before sautéing. Be gentle when folding ingredients to avoid mushy texture. Toast breadcrumbs lightly for extra crispness if desired. Rest casserole before serving to firm up.

Nutrition

Keywords: zucchini casserole, corn casserole, summer recipe, cheesy casserole, easy dinner, garden vegetables, comfort food, summer vegetables

Find it online: https://lyrafeast.com/comforting-summer-garden-zucchini-and-corn-casserole-easy-recipe/