Zucchini Corn Casserole Bake

Zucchini Corn Casserole is the go-to recipe when summer vegetables are at their peak. The combination of tender grated zucchini and sweet corn held together by a savory cornbread base makes this dish perfect for a family lunch or a bright side dish alongside grilled chicken. It is both comforting and packed with veggie flavor in every bite.

I first discovered this recipe at a neighborhood potluck and have brought it along to every summer picnic since. My children always go for seconds and I love how it highlights seasonal produce.

Ingredients

• Grated zucchini: makes the casserole moist and light look for firm small to medium zucchini without blemishes
• Eggs: bind the ingredients together choose eggs with bright orange yolks for richer flavor
• Cornbread mix: adds subtle sweetness and structure stick with a high quality dry mix for best crumb
• Canned diced jalapenos: bring gentle heat select a mild or hot variety depending on your family’s preference
• Creamed corn: amps up moisture and binds everything opt for a low sodium can if watching salt intake
• Cheddar cheese: creates melty gooey pockets throughout use a sharp or extra sharp cheese for the most flavor
• Sour cream: adds a creamy tang look for full fat for best texture
• Salt and pepper to taste: completes the flavors use freshly cracked black pepper for a touch of spice

Step-by-Step Instructions

Combine Cornbread Base:

In a large mixing bowl whisk together the cornbread mix and eggs until fully blended. The mixture should be just damp and clump free.

Add Dairy and Flavor:

Stir in the sour cream until creamy then fold in the diced jalapenos creamed corn salt and pepper. Mix gently so the cornbread stays tender.

Incorporate Cheese and Zucchini:

Add the shredded cheddar cheese and zucchini and stir to combine. The zucchini might release a little moisture but that is normal and keeps the casserole tender.

Prepare Baking Dish:

Lightly coat a 2 quart square baking dish with baking spray. Pour the batter into the dish and spread it evenly with a spatula so the top is level.

Bake Until Set:

Bake at 375 degrees for 30 to 40 minutes. The casserole should be golden on top with a center that is just cooked through and slightly springy when touched. Let it cool slightly before slicing so it holds its shape.

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My favorite part of this recipe is the thick ribbon of melty cheddar that forms just under the golden top. My grandmother used to let me sprinkle extra cheese on top because she believed there was never such a thing as too much cheese.

Storage Tips

Store the casserole tightly covered in the refrigerator for up to three days. To reheat cut individual slices and warm them in the oven or microwave until steaming. For longer storage you can freeze cooled portions in airtight containers for up to two months. Thaw in the fridge overnight before reheating.

Ingredient Substitutions

If you do not have creamed corn on hand you can blend regular canned corn with a tablespoon of milk until thick and creamy. For a different cheese flavor try Monterey Jack or pepper jack. You can skip the jalapenos for a mild version or substitute with chopped roasted red peppers for more color.

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Serving Suggestions

Serve warm as a vegetarian lunch with a crisp green salad and juicy tomatoes or as a flavorful side with grilled meats like chicken or pork chops. It is also delicious at room temperature for brunch or tucked into a lunchbox for school or work.

Cultural and Historical Context

Zucchini corn casserole has roots in Southern American kitchens where cornbread and garden produce are traditional staples. The creamed corn shortcut is a beloved hack in family recipes for creating fast yet satisfying casseroles.

Recipe FAQs

→ Can I use fresh corn instead of canned creamed corn?

Yes, you can swap in fresh corn, but for best texture and creaminess, consider pureeing a portion with milk as a substitute for creamed corn.

→ How do I keep the casserole from becoming watery?

Be sure to squeeze excess moisture from the grated zucchini before mixing it in. This will help ensure a firmer bake.

→ Are there ways to make this dish spicier?

Increase the amount of diced jalapenos or add a pinch of cayenne pepper to the mix for extra heat.

→ Can this casserole be made ahead of time?

Yes, you can assemble the dish, cover, and refrigerate for several hours before baking. Bring to room temperature before baking for even heating.

→ What are good pairings to serve with this casserole?

This bake goes well alongside grilled chicken, roast meats, crisp salads, or can stand alone as a light lunch.