Zucchini Corn Casserole Recipes

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ZUCCHINI, CORN & EGG CASSEROLE



Zucchini, Corn & Egg Casserole image

This healthy casserole is essentially a crustless quiche, brimming with fresh summer vegetables. Bake it up for an elegant summer brunch or a casual backyard barbecue.

Provided by Hilary Meyer

Categories     Healthy Egg Casserole Recipes

Time 1h15m

Number Of Ingredients 13

5 cups shredded zucchini and/or summer squash (about 3 medium)
2 tablespoons butter
1 cup finely chopped onion
Pinch of salt, plus 1/4 teaspoon, divided
1 ½ cups corn kernels, fresh or frozen (thawed)
1 ¼ cups no-salt-added cottage cheese (see Tips)
1 cup crumbled feta cheese
½ cup chopped red bell pepper
¼ cup chopped fresh dill
2 tablespoons all-purpose flour
1 teaspoon baking powder
¼ teaspoon ground pepper
10 large eggs, lightly beaten

Steps:

  • Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking dish (or similar-size 3-quart baking dish) with cooking spray.
  • Place squash on a clean kitchen towel, gather up the edges and squeeze out excess moisture.
  • Heat butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, until golden brown, 5 to 8 minutes. Add the squash and a pinch of salt; cook until very soft and dry; about 4 minutes more.
  • Transfer the squash mixture to a large bowl. Add corn, cottage cheese, feta, bell pepper, dill, flour, baking powder, pepper and the remaining 1/4 teaspoon salt and stir until well combined. Stir in eggs. Pour the mixture into the prepared baking dish.
  • Bake the casserole until the center is set and the edges are lightly browned, about 40 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 244.2 calories, Carbohydrate 13.7 g, Cholesterol 258.2 mg, Fat 13.8 g, Fiber 1.8 g, Protein 17.2 g, SaturatedFat 6.9 g, Sodium 428.8 mg, Sugar 6.5 g

LAYERED ZUCCHINI CORN CASSEROLE



Layered Zucchini Corn Casserole image

Layered Zucchini Corn Casserole is Southern-inspired, creamy, cheesy and the perfect way to enjoy a summer vegetable bounty!

Provided by By: Carol | From A Chef's Kitchen

Categories     Side Dishes - Vegetables

Time 1h45m

Number Of Ingredients 15

Butter (oil or cooking spray for baking dish)
3 medium zucchini (ends trimmed, thinly sliced lengthwise (about 2 pounds))
2 tablespoons butter
1 bunch scallions (white and light green part only, chopped (or 1 small onion, finely chopped))
2 jalapeno peppers (finely chopped (seeded if desired))
4 cloves garlic (minced)
4 ounces cream cheese (softened)
1/2 cup mayonnaise
1/4 cup whole milk (or half-and-half)
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)

Steps:

  • Preheat oven to 350 degrees.
  • Butter, oil or spray a 2-quart baking dish. Set aside.
  • Grill the zucchini on a stovetop or outdoor grill until crisp-tender. (Alternately, saute or roast.)
  • Heat butter in a skillet or saute pan over medium-high heat. Add the scallions and jalapeno and cook 3-4 minutes just to soften. Add the garlic and cook 10-15 seconds or until fragrant. Transfer vegetables to a bowl.
  • Add the cream cheese to the hot vegetables and stir until it's creamy.
  • Stir in mayonnaise, milk or half-and-half, eggs, salt and pepper and blend until creamy.
  • Place a layer of zucchini (1/3) at the bottom of prepared baking dish. Spread 1/3 of the corn over the zucchini, spread 1/3 of the egg mixture over the zucchini and corn, then 1/3 cheese. Repeat two more times.
  • Sprinkle crushed butter crackers over the top. Cover loosely with aluminum foil.
  • Bake 30 minutes. Remove foil and bake another 30 minutes or until bubbling and crackers are lightly browned. Let rest 10 minutes before serving.

Nutrition Facts : ServingSize 1, Calories 473 kcal, Carbohydrate 20 g, Protein 17 g, Fat 37 g, SaturatedFat 15 g, Cholesterol 157 mg, Sodium 977 mg, Fiber 2 g, Sugar 7 g, TransFat 1 g, UnsaturatedFat 20 g

ZUCCHINI & SWEET CORN CASSEROLE RECIPE - (4.4/5)



Zucchini & Sweet Corn Casserole Recipe - (4.4/5) image

Provided by á-168255

Number Of Ingredients 8

1 sweet onion, sliced thin
1 cup sweet yellow corn, fresh or frozen, cooked and cut off the cob
2 to 4 zucchinis, sliced thin
1 handful fresh basil, chopped
8 to12 ounces Cheddar or Parmesan cheese
3 eggs beaten
Salt, to taste
Pepper, to taste

Steps:

  • Preheat oven to 375°F. In a deep pan cook the onions, zucchini & corn about 15 minutes until soft. Remove from heat add basil, stir, cheeses, stir and egg. Stir to combine and transfer to casserole dish. Bake covered 25 minutes, uncover and bake 10 more minutes. Let stand 15 to 20 minutes before serving. Tip: Slice the zucchini and place on paper towels on a cookie sheet and refrigerate for about an hour first. The water will absorb so your casserole is not runny

ZUCCHINI-CORN GRATIN



Zucchini-Corn Gratin image

Enjoy this delicious gratin made with zucchini and corn that's ready in about an hour - perfect for French-style dinner.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 6

Number Of Ingredients 11

2 tablespoons butter or margarine
1 medium onion, chopped (1/2 cup)
6 cups sliced zucchini (1 3/4 lb)
1 cup frozen whole kernel corn (from 1-lb bag)
1/2 cup water
1 egg
3/4 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups cornbread stuffing mix
1 cup shredded Cheddar cheese (4 oz)

Steps:

  • Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, melt 1 tablespoon butter over medium-high heat. Add onion; cook 2 minutes, stirring frequently, until onion is crisp-tender.
  • Stir in zucchini, corn and water. Reduce heat to medium; cover and cook 9 to 11 minutes, stirring occasionally, until zucchini is tender. Remove from heat. While still in skillet, mash zucchini slightly with fork.
  • In large bowl, beat egg, milk, salt and pepper with fork until well blended. Stir in zucchini mixture, 3/4 cup of the stuffing mix and 1/2 cup of the cheese. Spoon into baking dish.
  • In small microwavable bowl, microwave remaining 1 tablespoon butter on High 15 to 20 seconds or until melted. Stir in remaining 1/2 cup stuffing mix and 1/2 cup cheese. Sprinkle evenly over zucchini mixture.
  • Bake uncovered 25 to 30 minutes or until set and topping is golden brown. Let stand 5 minutes before serving.

Nutrition Facts : Calories 230, Carbohydrate 21 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 3 g, Protein 10 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 5 g, TransFat 0 g

ZESTY ZUCCHINI CORN CAKES



Zesty Zucchini Corn Cakes image

Ready to eat in only 15 minutes, our golden brown Zesty Zucchini Corn Cakes are the perfect choice for a tasty side or vegetarian brunch option.

Provided by By Brooke Lark

Categories     Side Dish

Time 15m

Yield 4

Number Of Ingredients 12

1 cup grated zucchini
1/2 cup frozen corn (from 12-oz bag), thawed
1/4 cup chopped onion
1 egg
1 cup Original Bisquick™ mix
1 tablespoon milk
3/4 teaspoon salt
1/2 teaspoon pepper
Vegetable oil for cooking, if desired
1/3 cup sour cream
1 cup cherry tomatoes, quartered
Fresh basil sprigs, if desired

Steps:

  • In large bowl, stir together zucchini, corn, onion, egg, Bisquick mix, milk, salt and pepper.
  • Grease griddle or skillet with oil, or use nonstick griddle; heat over medium heat (350°F). For each corn cake, pour 1/4 cup batter onto hot griddle. Cook until golden brown on both sides.
  • Serve corn cakes topped with sour cream and tomatoes. Garnish with basil.

Nutrition Facts : Calories 230, Carbohydrate 28 g, Cholesterol 55 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 6 g, TransFat 1 g

ZUCCHINI CORNBREAD CASSEROLE



Zucchini Cornbread Casserole image

A delicious and easy to prepare side dish casserole loved by everyone in the family.

Provided by Diana S.

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h15m

Yield 8

Number Of Ingredients 7

4 cups shredded zucchini
1 onion, chopped
2 eggs, beaten
1 (8.5 ounce) package dry corn muffin mix
½ teaspoon salt
¼ teaspoon ground black pepper
8 ounces Cheddar cheese, shredded

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  • In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.
  • Bake in a preheated oven for 60 minutes.

Nutrition Facts : Calories 261.3 calories, Carbohydrate 23.4 g, Cholesterol 77 mg, Fat 13.6 g, Fiber 1.2 g, Protein 11.9 g, SaturatedFat 7 g, Sodium 820.5 mg, Sugar 5.3 g

REFRIED BEAN, ZUCCHINI AND CORN GRATIN



Refried Bean, Zucchini and Corn Gratin image

This is my own interpretation of a traditional Southwestern dish (that has many interpretations) called Three Sisters Casserole. Three Sisters refers to the Native American practice of growing corn, beans and squash in the same field. I've seen many different recipes for Three Sisters Casserole and Three Sisters Gratin, some using winter squash, more using summer squash. Sometimes the vegetables are combined and topped with a layer of polenta. In this version, each element gets its own flavorful layer. Although you can use canned beans for the dish, I urge you to use simmered beans because the refried beans will taste best if you reduce them in their flavorful broth.

Provided by Martha Rose Shulman

Categories     dinner, casseroles, main course, side dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 20

3 cups simmered black beans or pinto beans, with liquid (see recipe)
2 tablespoons grapeseed or sunflower oil
2 teaspoons cumin seeds, ground
1 chipotle in adobo, seeded and minced (optional)
Salt to taste
1 teaspoon mild or hot chili powder (more to taste)
2 tablespoons extra virgin olive oil
1/2 cup minced onion
Salt to taste
2 garlic cloves, minced
1 1/2 pounds zucchini or mixed zucchini and yellow squash, sliced about 1/4 inch thick
1/2 to 1 teaspoon oregano, preferably Mexican oregano, to taste
2 cups corn kernels (fresh or frozen)
1 1/4 cups milk
1 serrano chile, minced
1/4 cup cornmeal or polenta
Salt to taste
1/2 cup grated asadero, Monterey Jack or pecorino
1/4 cup crumbled queso cotijo, queso fresco, or feta
1 tablespoon butter or extra virgin olive oil

Steps:

  • Heat oven to 375 degrees. Oil or butter a 2-quart baking dish or gratin dish.
  • Refry beans: Drain off about 1/2 cup of liquid from beans, retaining it in a separate bowl to use later for moistening beans, should they dry out. Heat oil over medium-high heat in a large, heavy nonstick frying pan and add ground cumin and chili. Cook, stirring over medium heat, for about a minute, until the spices begin to sizzle and cook. Add beans and optional chipotle. Fry beans, stirring and mashing with the back of a spoon, until they thicken and form a thin crust on the bottom of the pan. Stir up crust and mix into the beans. Cook until beans are thick but not dry, about 10 minutes. Add liquid you saved from the beans if they seem too dry. Taste refried beans and adjust salt (they probably won't need any as the broth reduces when you refry them). Spread in an even layer in the baking dish. (Note: If you use canned beans, do not drain. The frying process will go more quickly.)
  • Clean and dry skillet. Heat over medium heat and add olive oil. Add onion and cook, stirring, until tender, about 5 minutes. Add a pinch of salt and garlic and cook, stirring, until garlic is fragrant, about 30 seconds. Add squash, oregano, salt and pepper, and turn up heat slightly. Cook, stirring often or tossing in pan, until squash is translucent and tender, 5 to 10 minutes. Taste and adjust seasoning. Spread in an even layer over the beans.
  • Combine corn and milk in a saucepan and bring to a simmer. Simmer 5 minutes, until corn is just tender. Stir in cornmeal and minced serrano, add salt to taste, and continue to simmer until mixture is thick, 3 to 5 minutes. Stir in grated cheese. Remove from heat and spread in an even layer over squash. Sprinkle crumbled cheese over top. Dot with butter or drizzle on oil.
  • Place in oven and bake 25 minutes, until bubbly and crumbled cheese is lightly browned. Serve hot or warm.

Nutrition Facts : @context http, Calories 524, UnsaturatedFat 10 grams, Carbohydrate 76 grams, Fat 16 grams, Fiber 16 grams, Protein 24 grams, SaturatedFat 4 grams, Sodium 1021 milligrams, Sugar 10 grams, TransFat 0 grams

ZUCCHINI CORN CASSEROLE



Zucchini Corn Casserole image

I depend on fast and healthy meals that my whole family can enjoy-this is one of their favorites!-Nanci Keatley, Salem, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 4 servings.

Number Of Ingredients 11

1-1/2 cups coarsely chopped zucchini
1-1/2 cups fresh or frozen corn
1 medium onion, finely chopped
1/2 cup diced sweet red pepper
2 teaspoons reduced-sodium chicken bouillon granules
1/2 cup fat-free milk
2 cans (4 ounces each) chopped green chilies
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 cup shredded reduced-fat Monterey Jack cheese, divided

Steps:

  • In a skillet coated with cooking spray, saute zucchini, corn, onion and red pepper. Cover and simmer for 8 minutes. Combine bouillon and milk; add to vegetables with chilies, chili powder, cumin and cayenne. Cover and simmer for 5 minutes. Stir in half of the cheese. Pour into a 1-1/2-qt. baking dish that has been coated with cooking spray. Top with remaining cheese. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until cheese is bubbly.

Nutrition Facts : Calories 168 calories, Fat 6g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 461mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges

ZUCCHINI AND CORN CASSEROLE



Zucchini and Corn Casserole image

This can be served on it's own or served as a side. You may need 3 zucchini depending on the size. But this is so easy to make, and a great way to use up zucchini that you can't give away for love nor money!.

Provided by Tisme

Categories     Vegetable

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 -3 medium zucchini, sliced
1 cup corn kernel, canned & well drained
1/4 cup butter
8 spring onions, finely sliced
1 garlic clove, crushed
1 cup heavy cream
3 eggs, beaten
1 cup cheddar cheese, grated
1/4 cup chives, chopped (parsley may be used)
salt and pepper (to season)

Steps:

  • Melt the butter in a pan & add spring onions, fry until onions are just soft.
  • Add the zucchini and cook over a low heat until zucchinis are just soft but not brown, stirring occasionally, add the crushed garlic just before zucchini is soft. Remove from heat.
  • Mix the zucchini mix with the well-drained corn. Put the mixture into a buttered baking dish.
  • Empty the cream into a seperate bowl and add the eggs; mix through really well. Add half the cheese and season to taste.
  • Pour cream mixture over the zucchini mix that is in the baking dish.
  • Sprinkle the top with the remaining cheese and bake in a moderate oven for 30-35 minutes or until set.
  • Garnish with shopped chives and slice and serve whilst hot.

Nutrition Facts : Calories 287.7, Fat 23.7, SaturatedFat 14.2, Cholesterol 140.6, Sodium 184, Carbohydrate 12.6, Fiber 1.9, Sugar 1.8, Protein 8.7

ZUCCHINI, SQUASH, AND CORN CASSEROLE



Zucchini, Squash, and Corn Casserole image

Delish way to use summer veggies. My kids love this.

Provided by Kathy Walsh

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h20m

Yield 16

Number Of Ingredients 14

1 pound yellow squash, cut into 1/4-inch slices
1 pound zucchini, cut into 1/4-inch slices
4 tablespoons butter, divided
2 cups diced sweet onion
2 cloves garlic, minced
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn
1 ½ cups shredded sharp white Cheddar cheese
1 cup grated Asiago cheese, divided
1 ½ cups bread crumbs, divided
½ cup mayonnaise
2 large eggs, beaten
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
  • Combine zucchini and squash in a large pan, add water to cover, and boil for 5 minutes over medium-high heat. Drain and gently press zucchini and squash between paper towels to remove excess water.
  • Meanwhile, melt 2 tablespoons butter in a skillet. Add onion and saute for 2 minutes. Add garlic and cook until onion has softened and garlic is fragrant, 2 more minutes. Mix in zucchini and squash. Add whole kernel corn, cream-style corn, Cheddar cheese, 1/2 cup Asiago cheese, 1/2 cup breadcrumbs, mayonnaise, eggs, salt, and pepper. Pour into the prepared casserole dish.
  • Melt remaining 2 tablespoons butter in a skillet. Add remaining 1 cup breadcrumbs and remaining 1/2 cup Asiago cheese. Mix well and sprinkle on top of the casserole.
  • Bake in the preheated oven until casserole is golden and set and cheese is melted, 45 to 50 minutes.

Nutrition Facts : Calories 253 calories, Carbohydrate 22.4 g, Cholesterol 50.6 mg, Fat 15.5 g, Fiber 2.6 g, Protein 8.7 g, SaturatedFat 6.5 g, Sodium 605.2 mg, Sugar 4 g

FRESH CORN AND ZUCCHINI CASSEROLE



Fresh Corn and Zucchini Casserole image

Provided by Pierre Franey

Categories     casseroles, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

3 ears fresh corn on the cob
1 large zucchini, about 1/2 pound
1 large yellow pepper, about 1/2 pound
2 tablespoons butter
3/4 cup finely chopped onions
cup heavy cream
Salt to taste if desired
Freshly ground pepper to taste
1/3 cup finely shredded fresh basil

Steps:

  • Scrape the kernels from the corn. There should be about 2 1/2 cups.
  • Trim off the ends of the zucchini. Cut the zucchini into half-inch cubes. There should be about 2 cups.
  • Core, seed and remove the veins from the yellow pepper. Cut the pepper into half-inch pieces. There should be about 1 1/2 cups.
  • Heat the butter in a casserole and add the onions and pepper pieces.
  • Cook, stirring, about 2 minutes and add the zucchini and corn. Cook, stirring, about 1 minute. Add the cream, salt and pepper. Cover and cook 3 minutes. Add the basil and stir to blend. Serve.

Nutrition Facts : @context http, Calories 409, UnsaturatedFat 10 grams, Carbohydrate 34 grams, Fat 31 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 19 grams, Sodium 750 milligrams, Sugar 4 grams, TransFat 0 grams

ZUCCHINI CORN BAKE



Zucchini Corn Bake image

"I found the original version of this recipe in a magazine and decided to lighten it," says Diane Conser of Lakewood, New Jersey. "It's delicious!"

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 4 servings.

Number Of Ingredients 12

1 medium zucchini, quartered lengthwise and sliced
1-3/4 cups frozen corn, thawed
1 small onion, chopped
1 tablespoon plus 1 teaspoon butter, divided
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fat-free milk
3/4 cup shredded reduced-fat cheddar cheese
1/4 cup dry bread crumbs
2 garlic cloves, minced
1/4 teaspoon dried oregano

Steps:

  • In a large nonstick skillet over medium heat, cook the zucchini, corn and onion in 1 tablespoon butter until crisp-tender. Stir in the flour, salt and pepper until blended. , Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese. Cook and stir for 1-2 minutes or until cheese is melted. Transfer to a 1-qt. baking dish coated with cooking spray. , In a small skillet, saute the bread crumbs, garlic and oregano in remaining butter for 2-3 minutes or until crumbs are lightly browned. Sprinkle over vegetable mixture. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Nutrition Facts : Calories 229 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 417mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges

GRANDMA'S ZUCCHINI CORN CASSEROLE



Grandma's Zucchini Corn Casserole image

Savory, rich and cheesy with fresh zucchini and sharp cheddar. Always a hit at our family gatherings and always made with love by my dear grandma. I'm typing it in as I copy it from a "Grandmother Remembers" book that she made for me, written in her handwriting.

Provided by SaraFish

Categories     Cheese

Time 55m

Yield 1 casserole, 8-10 serving(s)

Number Of Ingredients 8

2 cups shredded zucchini
1 cup cream-style corn
3 eggs, slightly beaten
1/2 cup wheat germ
1/2 teaspoon salt
1/8 teaspoon onion powder
1/4 teaspoon monosodium glutamate
1 cup shredded sharp cheddar cheese

Steps:

  • Combine zucchini, corn, eggs, wheat germ, seasonings and 1/2 cup cheese in a slightly greased casserole.
  • Sprinkle with the remaining cheese.
  • Bake at 350 degrees for 45 minutes uncovered.

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CHEESY ZUCCHINI CORNBREAD CASSEROLE - WHO NEEDS A CAPE?
2020-08-14 Preheat oven to 350° degrees. Spray 8x8 square baking pan with non-stick cooking spray. Set aside. For Shredded zucchini: Place shredded zucchini in a colander. Sprinkle with a small amount of salt (1/2 teaspoon). Leave for 30 minutes, press …
From whoneedsacape.com
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CHEESY SQUASH, ZUCCHINI, AND CORN CASSEROLE - SPICY SOUTHERN …
2019-08-06 Bring to a boil. Reduce heat and simmer for 6 to 7 minutes, or until squash and zucchini are tender. Drain well and add corn. Preheat oven to 350 degrees and grease a 2-quart baking dish. In a large bowl, stir together mayonnaise, sour cream, eggs, butter, salt and pepper. Mix in 1 1/2 cups of the cheese.
From spicysouthernkitchen.com
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CHEESY ZUCCHINI CORN CASSEROLE - OH SWEET BASIL
2018-11-05 In a glass measuring cup, stir in mayonnaise, cream, eggs, salt and pepper and blend until creamy. Pour the egg mixture over the warm veggies and stir to combine. Place a layer of zucchini at the bottom of a buttered baking dish. Spread 1/3 of the corn over the zucchini evenly. Finally, 1/3 of the shredded cheese.
From ohsweetbasil.com
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ZUCCHINI, SQUASH, AND CORN CASSEROLE RECIPE | SOUTHERN LIVING
Step 2. Melt 2 Tbsp. butter in a skillet over medium-high heat; add onion, and sauté 10 minutes or until tender. Add garlic, and sauté 2 minutes. Step 3. Stir together squash, onion mixture, corn, next 6 ingredients, and 1/2 cup each breadcrumbs and Asiago cheese just until blended.
From southernliving.com
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ZUCCHINI AND SWEET CORN CASSEROLE - WIDE OPEN EATS
Instructions. Preheat your oven to 375ºF. Place butter into a 13x9-inch baking pan and place in oven to melt. Meanwhile mix together cornbread mix, egg, milk, onion, frozen corn, zucchini, green chilis, and sour cream in a medium bowl. Pour batter into the melted butter pan and bake until golden brown, about 30 minutes.
From wideopeneats.com
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ZUCCHINI CORN CASSEROLE RECIPE & VIDEO | HENRY FORD LIVEWELL
2016-08-10 Directions: In a large nonstick skillet, heat olive oil over medium heat. Add the onion and garlic and sauté until slightly tender, about 3 minutes. Add the vegetable broth and corn kernels and continue to cook until the corn is heated through, about 5 minutes. Add the zucchini, cover the pan, and continue cooking an additional 5 minutes ...
From henryford.com
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ZUCCHINI, SQUASH & CORN CASSEROLE - PLAIN CHICKEN
2018-03-28 Sauté for 10 minutes, or until tender. Add garlic and cook and additional 2 minutes. Remove from heat. Stir together cooked zucchini, squash, onion, corn, white cheddar cheese, sour cream, mayonnaise, eggs, salt and pepper. Stir in ½ cup of breadcrumbs and ½ cup of parmesan cheese. Spread mixture into prepared pan.
From plainchicken.com
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ZUCCHINI CORN CASSEROLE RECIPE - FOOD NEWS
Stir together cooked zucchini, squash, onion, corn, white cheddar cheese, sour cream, mayonnaise, eggs, salt and pepper. Stir in 1/2 cup of breadcrumbs and 1/2 cup of parmesan cheese. Spread mixture into prepared pan. Melt remaining 2 Tbsp butter.
From foodnewsnews.cc
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ZUCCHINI GRATIN WITH CORN AND BACON - THE SEASONED MOM
2021-05-12 Sauté the onion in the bacon drippings and melted butter until soft, about 10-12 minutes. Add the zucchini and corn, cover with a lid, and cook until the veggies are tender, about 10 minutes. Add the salt, pepper, nutmeg and garlic powder; cook for 1 more minute. Stir in the flour, cook for 1 minute, and then gradually add the cream.
From theseasonedmom.com
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24 IDEAS FOR ZUCCHINI CORNBREAD CASSEROLE - BEST RECIPES IDEAS …
2020-01-03 This casserole is chock-full of appearances and also flavors, including prepared chicken, macaroni, onions, olives, cheddar cheese, sour cream, mushrooms, eco-friendly bell pepper, and also breadcrumbs. This is an all-in-one, one-hour-in-the-oven, weeknight bake. 8. Cheesy Zucchini Cornbread Casserole Who Needs A Cape.
From momsandkitchen.com
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ONE SKILLET ZUCCHINI CORN BACON CASSEROLE - SUCH THE SPOT
In a large bowl, combine zucchini, corn, eggs, panko, Parmesan, mozzarella, salt, garlic powder, cayenne and shallot. Stir with a wooden spoon until mixed thoroughly. Add bacon and stir just until combined. Pour mixture into the skillet you used to …
From suchthespot.com
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BEST TURKEY ZUCCHINI ENCHILADA CASSEROLE RECIPE
13 hours ago Using a Y-vegetable peeler or mandoline, very thinly slice zucchini lengthwise into long strips; set aside. Preheat oven to 375º. In a large …
From delish.com
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ZUCCHINI AND SUMMER SQUASH RECIPES TO HELP USE UP YOUR VEGETABLES
2022-07-15 Heat oven to 350 degrees. Butter a 9-inch pie plate. In a large skillet, melt the butter over medium heat. Add the zucchini and onion. Cut the …
From usatoday.com
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ZUCCHINI, CORN & EGG CASSEROLE | PUNCHFORK
1 1/2 cups corn kernels, fresh or frozen (thawed) 2 tablespoons all-purpose flour. 2 tablespoons butter. 1 1/4 cups no-salt-added cottage cheese. 1 cup crumbled feta cheese. 10 large eggs, lightly beaten. Pinch of salt, plus 1/4 teaspoon, divided. 1 …
From punchfork.com
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ZUCCHINI AND CORN CASSEROLE! ONLY 133 CALORIES PER SERVING! GET …
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From pinterest.ca
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ZUCCHINI AND CORN CASSEROLE – THE NAKED KITCHEN
2019-02-09 Place the remaining 1 cup of corn, milk, nutritional yeast, remaining 1/2 tsp salt and hot pepper sauce in a blender and process on high until smooth. Pour into the pan with the vegetables. Stir to combine and cook until heated through, 2-3 minutes.
From thenakedkitchen.com
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ZUCCHINI, CORN, AND TOMATO CASSEROLE | DESTINATION DELISH
2015-09-22 In a large microwave-safe bowl, melt 1 tablespoon of butter. Add the bread cubes to the bowl and stir. In a large bowl, beat the eggs. Add the onion and garlic mixture, zucchini, tomatoes, corn, 2 tablespoons of chopped basil, and 1 cup of the toasted bread cubes. Sprinkle with ½ teaspoon of salt and pepper.
From destinationdelish.com
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ONE PAN CORN AND ZUCCHINI PESTO ORZO CASSEROLE.
2022-07-11 In a 9×13 inch baking dish, combine the zucchini, olive oil, garlic, shallots, thyme, Italian seasoning, chili flakes, salt, and pepper. Roast 15 minutes. Pull the zucchini out of the oven. To the same pan, add the corn, orzo, and pesto. Pour over 2 1/2 cups of water and stir to combine. Return the dish to the oven and bake for 12-15 minutes ...
From halfbakedharvest.com
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Top Asked Questions

How do you make a zucchini and squash casserole?
Mix in zucchini and squash. Add whole kernel corn, cream-style corn, Cheddar cheese, 1/2 cup Asiago cheese, 1/2 cup breadcrumbs, mayonnaise, eggs, salt, and pepper. Pour into the prepared casserole dish. Melt remaining 2 tablespoons butter in a skillet. Add remaining 1 cup breadcrumbs and remaining 1/2 cup Asiago cheese.
How long to cook zucchini in oven with corn?
Preheat oven to 350 °F. Cook zucchini in enough boiling salted water to cover, about 5-6 minutes, or until just tender. Drain, cut into chunks and combine with corn and eggs. Sauté onion and bell pepper in butter until golden brown, about 5 minutes.
What can I make with zucchini and corn muffins?
Zucchini Corn Casserole combines zucchini and corn into a delicious recipe that's perfect to serve as a light lunch or as a side dish with grilled chicken. In a bowl, combine the corn muffin mix with the eggs. Add the sour cream, diced jalapenos, can of creamed corn, salt and pepper.
What is the best way to make a corn casserole?
Add corn, cottage cheese, feta, bell pepper, dill, flour, baking powder, pepper and the remaining 1/4 teaspoon salt and stir until well combined. Stir in eggs. Pour the mixture into the prepared baking dish. Bake the casserole until the center is set and the edges are lightly browned, about 40 minutes.

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