Zucchini-Corn Casserole Recipe

Name: Zucchini-Corn Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs small zucchini, trimmed and scrubbed; 1 (1 lb) can cream-style corn; 4 eggs, beaten; 2 tablespoons butter or 2 tablespoons margarine; 1 medium onion, chopped; 1 small green pepper, chopped; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 cup shredded cheddar cheese (4 ounces); paprika

Servings: persons

3 lbs small zucchini, trimmed and scrubbed
1 (1 lb) can cream-style corn
4 eggs, beaten
2 tablespoons butter or 2 tablespoons margarine
1 medium onion, chopped
1 small green pepper, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese (4 ounces)
paprika

1
Trim and scrub zucchini and cook them in boiling salted water for 6 minutes.
2
Drain the zucchini and cut them in chunks.
3
Mix the zucchini with the corn and beaten eggs- Set aside.
4
Saute onion and green pepper until they are tender, the stir them into the zucchini mixture.
5
Add salt and pepper.
6
Turn mixture into a buttered 2-quart casserole.
7
Sprinkle shredded cheese over the top, and sprinkle paprika over the cheese.
8
Bake for 40 minutes at 350 degrees.

464

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 10 ingredients. The key ingredients include: 3 lbs small zucchini, trimmed and scrubbed, 1 (1 lb) can cream-style corn, 4 eggs, beaten, 2 tablespoons butter or 2 tablespoons margarine, and more.

Yes, Zucchini-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-Corn Casserole

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