Grandma's Zucchini Corn Casserole

Indulge in the comforting flavors of "Grandma's Zucchini Corn Casserole," a hearty dish that's perfect for family dinners, potlucks, or holiday gatherings. This creamy casserole combines tender slices of zucchini, sweet corn kernels, and sautéed onions with a rich blend of sharp cheddar and Parmesan cheeses for a dish brimming with flavor. A hint of garlic and fresh parsley enhances the vibrant medley, while a crispy panko breadcrumb topping adds the perfect golden crunch. The simple yet satisfying recipe comes together easily with an egg and milk mixture that binds everything into a luscious, bake-to-perfection casserole. Perfect as a side dish or a vegetarian main course, this zucchini corn casserole is a nostalgic, crowd-pleasing favorite you'll want to make again and again.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 4 cups (sliced) zucchini
• 2 cups corn kernels (fresh or frozen)
• 1 medium (diced) yellow onion
• 1.5 cups (shredded) sharp cheddar cheese
• 0.5 cups (grated) Parmesan cheese
• 2 large eggs
• 0.5 cups whole milk
• 0.25 cups all-purpose flour
• 2 tablespoons unsalted butter
• 2 cloves (minced) garlic
• 2 tablespoons (chopped) fresh parsley
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 0.5 cups panko breadcrumbs
• 1 tablespoon olive oil

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish and set aside.

Step 2

In a large skillet over medium heat, melt the unsalted butter. Add the diced onion and minced garlic, cooking until the onion is soft and translucent, about 3-4 minutes.

Step 3

Add the sliced zucchini to the skillet and cook for another 5 minutes, stirring occasionally, until slightly tender. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat.

Step 4

In a medium mixing bowl, whisk together the eggs, whole milk, and flour until smooth.

Step 5

In a large mixing bowl, combine the cooked zucchini mixture, corn kernels, shredded cheddar cheese, grated Parmesan, chopped parsley, and the egg mixture. Stir until all ingredients are well combined.

Step 6

Pour the mixture into the prepared casserole dish, spreading it evenly.

Step 7

In a small bowl, combine the panko breadcrumbs with olive oil, the remaining 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and sprinkle evenly over the casserole.

Step 8

Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the casserole is set. A toothpick inserted in the center should come out clean.

Step 9

Allow the casserole to cool for 5-10 minutes before serving. Garnish with extra parsley, if desired.

Nutrition Facts

Serving size	(1749.2g)

Amount per serving	% Daily Value*
Calories	2258.7

Total Fat 128.2g	0%
Saturated Fat 68.2g	0%
Polyunsaturated Fat 2.0g
Cholesterol 674.7mg	0%
Sodium 10670.7mg	0%
Total Carbohydrate 196.7g	0%
Dietary Fiber 20.5g	0%
Total Sugars 85.2g
Protein 103.5g	0%

Vitamin D 135.7IU	0%
Calcium 2041.9mg	0%
Iron 9.5mg	0%
Potassium 3177.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.0%

Protein: 17.6%

Carbs: 33.4%