Cheesy Zucchini and Corn Casserole
A creamy and comforting casserole bursting with the flavors of zucchini and corn, topped with melted cheese and crunchy breadcrumbs.
Ingredients
Main Ingredients
- 2 cups grated zucchini Squeeze out excess moisture
- 1 cup corn Fresh or canned
- 1 cup shredded cheese Cheddar or mozzarella
- 1 cup heavy cream Or sour cream
- 1/2 cup breadcrumbs For topping
- 1/4 cup grated Parmesan cheese For topping
- Salt and pepper To taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Fresh herbs for garnishing Optional, parsley or basil recommended
Instructions
Preparation
- Wash and grate the zucchini.
- If using fresh corn, cut the kernels off the cob.
Mixing Ingredients
- In a large mixing bowl, combine the grated zucchini, corn, garlic powder, onion powder, salt and pepper.
- Add heavy cream (or sour cream) and shredded cheese. Stir until well incorporated.
Preparing to Bake
- Transfer the mixture to a greased baking dish.
- Sprinkle breadcrumbs and Parmesan cheese over the top.
Baking
- Preheat your oven to 350°F (175°C) and bake for 30-35 minutes, or until golden brown and bubbly.
Serving
- Let the casserole cool for a few minutes before garnishing with fresh herbs.
- Serve warm.
Notes
To avoid excess moisture in the casserole, squeeze out water from the grated zucchini. Experiment with different cheeses for unique flavors.