Corn Zucchini Casserole Recipe

Name: Corn Zucchini Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1 small onion, chopped; 2 medium zucchini, sliced; 3 1/2 cups corn kernels (I use frozen); 1/4 teaspoon salt; 1/2 teaspoon pepper; 2 garlic cloves, chopped; 1 teaspoon dried oregano; 3 tablespoons flour; 1 1/2 cups milk; 2 cups ham, diced (optional); 1 cup monterey jack cheese (or your favorite cheese); 1/2 cup breadcrumbs

Servings: persons

1 tablespoon butter
1 small onion, chopped
2 medium zucchini, sliced
3 1/2 cups corn kernels (I use frozen)
1/4 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, chopped
1 teaspoon dried oregano
3 tablespoons flour
1 1/2 cups milk
2 cups ham, diced (optional)
1 cup monterey jack cheese (or your favorite cheese)
1/2 cup breadcrumbs

1
Melt butter in large skillet over medium heat. Add onion and cook until soft. Add zucchini and cook until crisp tender, about five minutes.
2
Stir in corn, salt, pepper, garlic, and oregano. Cook until heated through.
3
Gradually add flour a tablespoon at a time, stirring after each addition. Gradually stir in milk, 1/2 cup at a time.
4
Add ham if desired. Stir in cheese until melted.
5
Transfer to a baking dish and top with bread crumbs.
6
Bake at 350 degrees for 30 minutes or until cheese is melted and sauce bubbly.

747

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon butter, 1 small onion, chopped, 2 medium zucchini, sliced, 3 1/2 cups corn kernels (I use frozen), and more.

Yes, Corn Zucchini Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn Zucchini Casserole

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