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!

Photo byCarol Borchardt

One thing Southerners do better–more than anyone else in the world–are casseroles and they do them with such love. When someone is in need, their food situation is one of the first things addressed. A great Southern casserole will likely be heading that needy person’s way.

This comforting Southern-inspired casserole combines fresh zucchini, sweet corn, and a rich, savory sauce, all topped with a golden, crispy buttery crumb crust. Easy to make and full of flavor, it’s a delightful way to make the most of your garden or the farmer’s market harvest.

Whether served as a side dish at a family gathering or a main course for a cozy vegetarian dinner, this Zucchini Corn Casserole will surely become a summer favorite.

This Zucchini Corn Casserole recipe is:

• Easy to make!
• Make ahead!
• A sure crowd-pleaser!
• Versatile! Have a bounty of yellow squash instead? Yellow squash is easily swapped out for the zucchini.

Photo byCarol Borchardt

RECIPE 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

Photo byCarol Borchardt

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 AND TIPS:

SUBSTITUTIONS:

• Use yellow squash for this casserole recipe.
• Use fresh corn if it is available. Otherwise, frozen thawed corn kernels are fine.
• You can also use cheddar or a shredded Mexican blend cheese.

TIPS:

• 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. I don’t recommend boiling zucchini, which is called for in many Southern-style recipes.

MAKE AHEAD:

• Can be assembled 1 day ahead. Let sit at room temperature for 30 minutes before baking or increase baking time 5-10 minutes if placing cold from the refrigerator into the oven.

FREEZER-FRIENDLY:

• Leftovers can also be frozen. Thaw in the refrigerator, place in a baking dish, and reheat in the oven. Zucchini has a fair amount of liquid but it will evaporate during reheating.

Photo byCarol Borchardt

FOR A FULL PRINTABLE RECIPE, VISIT FROM A CHEF'S KITCHEN. SUBSCRIBE to get the latest posts and receive my FREE E-MAIL SERIES with FOUR WEEKS of menus, recipes, and shopping lists. It’s four emails with a total of 40 recipes–many exclusive not yet published!