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Cheesy Baked Zucchini and Corn Casserole: A Flavorful Summer Side Dish

This Cheesy Baked Zucchini and Corn Casserole is a comforting and delicious side dish that highlights summer vegetables. Packed with fresh zucchini, sweet corn, and a creamy cheese topping, it is easy to make and perfect for any gathering.
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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 shredded mozzarella cheese
  • 1/2 cup sour cream
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 2 tablespoons olive oil

Method
 

Instructions
  1. Preheat the 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 and sweet corn kernels. Add the minced garlic, salt, black pepper, dried oregano, and dried basil. Drizzle with olive oil and toss to coat evenly.
  3. In a separate bowl, mix together the shredded cheddar cheese, mozzarella cheese, sour cream, and grated Parmesan cheese.
  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 on top for a crispy finish.
  5. Place the casserole in the preheated oven and bake 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. Enjoy it warm as a side dish or a light main course.

Notes

For the best flavor, use fresh zucchini and corn. For extra texture, mix the breadcrumbs with a little melted butter before sprinkling them on top. You can customize the cheese blend or add other vegetables like bell peppers or onions.