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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 occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 320
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
  • 1/2 cup mayonnaise
  • 1/2 cup breadcrumbs
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with butter or cooking spray. In a large bowl, combine the sliced zucchini and sweet corn kernels.
  2. In a separate bowl, mix together the shredded cheddar cheese, grated Parmesan cheese, sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper. Stir until well combined.
  3. Pour the cheese mixture over the zucchini and corn. Gently fold everything together until the vegetables are evenly coated. Transfer the mixture to the prepared baking dish and spread it out evenly.
  4. Sprinkle the breadcrumbs and chopped parsley evenly over the top of the casserole. This will give it a nice crispy texture.
  5. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly. Remove from the oven and let it cool for a few minutes before serving.

Notes

For the best flavor, use fresh zucchini and corn. If fresh corn isn't available, frozen corn works well too. You can prepare this casserole ahead of time and refrigerate it until you're ready to bake. Just add a few extra minutes to the baking time if it's cold. Add other vegetables like bell peppers or onions for extra flavor and texture.