Zucchini and Corn Casserole Recipe

Name: Zucchini and Corn Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds small zucchini; One 8-ounce can cream-style corn; 2 eggs, lightly beaten; 1 small onion, chopped; 1 small bell pepper, chopped; 1 tablespoon butter; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1/2 cup grated sharp Cheddar cheese; Paprika to taste

Servings: persons

1 1/2 pounds small zucchini
One 8-ounce can cream-style corn
2 eggs, lightly beaten
1 small onion, chopped
1 small bell pepper, chopped
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated sharp Cheddar cheese
Paprika to taste

1
Preheat oven to 350 degrees.
2
Cook zucchini in boiling salted water to cover until just tender, about 6 minutes.
3
Drain, cut into chunks, and combine with corn and eggs.
4
Meanwhile, saute onion and bell pepper in butter until golden brown, about 5 minutes.
5
Add to zucchini and corn mixture; add salt and pepper.
6
Pour mixture into a greased casserole.
7
Sprinkle cheese on top, then sprinkle with paprika.
8
Bake uncovered for about 30 minutes, or until lightly browned and bubbly.

193

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 1/2 pounds small zucchini, One 8-ounce can cream-style corn, 2 eggs, lightly beaten, 1 small onion, chopped, and more.

Yes, Zucchini and Corn 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.

Zucchini and Corn Casserole

How did you like this recipe?

Frequently Asked Questions