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Creamy Zucchini & Sweet Corn Casserole

Creamy Zucchini & Sweet Corn Casserole for Cozy Nights

Creamy Zucchini & Sweet Corn Casserole is a comforting vegetarian dish that celebrates seasonal produce with a cheesy filling and crunchy topping.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Casserole
Cuisine: American
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole Base
  • 2 cups Zucchini, grated Squeeze out excess liquid for best results.
  • 1 cup Sweet Corn Fresh or frozen works beautifully.
  • 1 cup Ricotta Cheese Use plant-based cheese for vegan option.
  • 1 cup Shredded Mozzarella Cheese Consider dairy-free mozzarella for a vegan choice.
  • 1/2 cup Grated Parmesan Cheese Nutritional yeast makes a great vegan alternative.
  • 2 large Eggs Substitute with flaxseed meal or egg replacer for vegan version.
  • 1/2 cup Milk Almond milk or any dairy-free milk can be used as a substitute.
  • 1 teaspoon Garlic Powder Fresh garlic may give a bolder flavor if preferred.
  • 1 teaspoon Onion Powder Fresh onions can be used but will change the texture.
  • 1 teaspoon Dried Oregano Thyme can be a lovely substitute.
  • 1/2 teaspoon Smoked Paprika Optional, feel free to omit.
For the Topping
  • 1 cup Breadcrumbs Panko yields a lighter texture, gluten-free panko is a great alternative.
  • 2 tablespoons Olive Oil Essential for crispiness.
  • 2 tablespoons Fresh Parsley Use for garnish.

Equipment

  • 9x13-inch baking dish
  • box grater
  • Large mixing bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil.
  2. Grate the zucchini and squeeze out excess moisture using a clean towel.
  3. In a mixing bowl, combine the zucchini, sweet corn, ricotta cheese, beaten eggs, and milk. Add garlic powder, onion powder, oregano, smoked paprika, salt, and pepper. Mix until smooth.
  4. Fold in half of the shredded mozzarella and grated Parmesan cheese.
  5. Pour the mixture into the greased baking dish, spreading it evenly.
  6. In a separate bowl, combine breadcrumbs, remaining mozzarella, Parmesan, olive oil, and salt.
  7. Sprinkle the breadcrumb mixture over the top of the casserole.
  8. Bake for 35-40 minutes, until golden-brown on top and bubbly.
  9. Allow to cool for 5-10 minutes before serving, garnished with fresh parsley.

Nutrition

Serving: 1casseroleCalories: 310kcalCarbohydrates: 30gProtein: 12gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 450mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 900IUVitamin C: 10mgCalcium: 200mgIron: 1mg

Notes

Easily adapt the recipe for dietary needs, making it gluten-free or vegan.

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