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Zucchini Corn Casserole

Zucchini Corn Casserole Recipe

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 4 cups sliced zucchini (about 3 medium)
  • 2 cups fresh or frozen corn kernels
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 2 tbsp unsalted butter
  • 1/2 cup heavy cream
  • 2 large eggs
  • 1 cup shredded sharp cheddar cheese
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried)
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 2 tbsp grated Parmesan cheese

Method
 

  1. Preheat oven to 375°F (190°C). Sauté onion in butter for 5 minutes, then add garlic, zucchini, and corn; cook 3 to 4 minutes. Transfer to a greased 2-quart baking dish.
  2. Whisk cream, eggs, cheddar, thyme, salt, and pepper until smooth.
  3. Pour custard over vegetables and stir gently to distribute.
  4. Mix panko, melted butter, and Parmesan; sprinkle over the top.
  5. Bake 35 to 40 minutes until bubbling and golden. Rest 5 minutes before serving.

Notes

Let the casserole rest for at least 5 minutes after baking so the custard firms up enough to scoop cleanly. If your baking dish is deeper than 2 inches, you may need an extra 5 to 8 minutes of bake time.