Corn And Zucchini
A comforting casserole blending tender zucchini, sweet corn, and melted Swiss cheese, topped with crunchy bread crumbs—perfect for a hearty, family-friendly meal.
Ingredients
Instructions
- Slice the zucchini and cook, covered, in a small amount of salted water until tender.
- Drain and mash the zucchini with a fork.
- Cook the chopped onion in butter until soft.
- Combine the beaten eggs, mashed zucchini, cooked onion, drained corn, Swiss cheese, and a pinch of salt.
- Pour the mixture into a casserole dish.
- Mix melted butter, bread crumbs, and Parmesan cheese, then sprinkle on top of the casserole.
- Place the casserole on a baking sheet and bake at 300°F until brown and bubbly.
- Garnish with cherry tomatoes and parsley before serving.
Tips & Substitutions
For a healthier twist, consider using olive oil instead of butter when cooking the onion. You can also substitute the Swiss cheese with mozzarella or cheddar based on your taste preference. If you don't have bread crumbs, crushed crackers or even rolled oats can work as a great alternative. Make sure to adjust the seasoning according to your preference, especially if using pre-seasoned corn.
Serving Suggestions
This corn and zucchini casserole pairs beautifully with a simple green salad or grilled vegetables for a light meal. You can also serve it alongside roasted chicken or fish for a heartier dinner. Consider garnishing with cherry tomatoes and parsley for an added pop of color and freshness before serving.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F for about 15-20 minutes until warmed through. Alternatively, you can microwave individual portions for 1-2 minutes, ensuring even heating to maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Corn And Zucchini contains roughly 840 calories, with 27g protein, 141g carbohydrates, and 39g fat. It is an excellent source of dietary fiber (328% of the Daily Value), protein (54% of the Daily Value), and calcium (33% of the Daily Value). Note that it is relatively high in sodium, at 617mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the casserole in advance and store it in the refrigerator for up to 24 hours before baking. Just be sure to cover it tightly with plastic wrap or foil to prevent it from drying out. When ready to bake, remove it from the refrigerator and allow it to sit at room temperature for about 30 minutes before placing it in the oven.
What can I use instead of eggs?
If you need an egg substitute, try using 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, let it sit until it thickens). Both options will help bind the casserole while keeping it suitable for a vegan diet.
Is this casserole suitable for freezing?
Yes, you can freeze the unbaked casserole for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil. When you're ready to bake it, simply thaw it in the refrigerator overnight and then bake as directed. Be aware that the texture may be slightly different after freezing, but it will still be delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).