Go Back
baked-zucchini-and-corn-casserole-with-cheese_feature

Cheesy Baked Zucchini and Corn Casserole – A Comforting Summer Dish

This Cheesy Baked Zucchini and Corn Casserole is a delicious and easy way to enjoy summer vegetables. Packed with fresh zucchini, sweet corn, and a creamy cheese topping, it's a comforting and flavorful side dish perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 cups zucchini, sliced
  • 2 cups sweet corn kernels
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh chives
  • 1/2 cup breadcrumbs
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 2 tablespoons olive oil

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or non-stick spray.
  2. In a large bowl, combine the sliced zucchini, sweet corn kernels, minced garlic, salt, and black pepper. Drizzle with olive oil and toss to coat evenly.
  3. In a separate bowl, mix together the shredded cheddar cheese, grated Parmesan cheese, sour cream, chopped parsley, and chives. Stir until well combined.
  4. Spread the zucchini and corn mixture evenly in the prepared baking dish. Pour the cheese mixture over the top and spread it out evenly. Sprinkle the breadcrumbs and paprika on top for a crispy finish.
  5. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
  6. Let the casserole cool for a few minutes before serving. Garnish with additional fresh herbs if desired.

Notes

For extra flavor, add a pinch of red pepper flakes to the cheese mixture. If you prefer a crispier topping, broil the casserole for the last 2-3 minutes of baking. This dish can be made ahead of time and reheated before serving.