Garden Zucchini & Sweet Corn Casserole

We got it! We got our first wedding gift!

It may not be much, but…I love it! A while back, I found out that the milling company Shawnee Milling will send newlyweds a sampler box for free. So, I filled out the application, inserted a link to our wedding website, and a few weeks later—this box ended up on our doorstep!

Inside the box: three different kinds of cornbread mix, brownie mix, muffin mix, and pizza crust mix. The best thing about all of this? Shawnee Milling is a local company here in Oklahoma. It feels good to be (inadvertently) supporting a local company.

I’m planning on making something from the box this weekend, but in the meantime, I’ve been busy devouring this summer harvest casserole I made on Sunday. There were gigantic zucchini being sold at the grocery store this weekend, so I knew right away that I wanted some. It’s the beginning of July, and sweet corn is also in season, so why not combine the two?

I love how creamy, fluffy, and souffle-like this casserole ended up. You get a little kick from the jalapenos, too, but it is really not spicy at all. It keeps well in the fridge (save for the crispy cracker topping) so you can have it as a quick, summery side dish all week!

I used a Cheddar-Monterrey Jack blend cheese in the filling, but I think that a good white cheddar, swiss, or smoked gouda would also taste delicious. I’m a big cheese head, so my advice would be to use your favorite cheese, or whatever you have handy.

Garden Zucchini & Sweet Corn Casserole

• Servings: 6-8
• Time: 1 hr
• Difficulty: Medium
• Print

A summer vegetable casserole stuffed with cheese and topped with a buttery cracker topping.

Ingredients

• 3 medium zucchini, ends trimmed and sliced into thin sheets lengthwise
• 2 TBS. olive oil
• salt and pepper
• 2 TBS. butter
• 1 bunch scallions, sliced (keep green parts for topping)
• 2 jalapenos, deseeded and diced
• 2 cloves garlic, minced
• 4 oz. cream cheese
• 1/2 cup mayonnaise
• 1/4 cup milk
• 3 large eggs, beaten
• salt and pepper
• 2 ears corn, kernels cut off
• 2 cups Cheddar-Monterrey Jack blend cheese
• 1 sleeve butter crackers (like Ritz), crushed

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Directions

1. Preheat oven to 400 degrees. Spray a 2 quart baking dish with cooking spray. Meanwhile, toss zucchini with olive oil and salt and pepper. Lay out in a single layer on a baking sheet. Roast for 10-15 minutes or until soft and slightly charred. Lower oven temperature to 350 degrees.
2. Heat butter in a large skillet. Add jalapeno and green onions and saute until crisp-tender, about 2-3 minutes. Add corn kernels and garlic and continue cooking for 3-4 more minutes. Transfer veggies to a bowl.
3. Add the cream cheese to the hot veggies and stir until well combined. Add mayo, milk, eggs and salt and pepper and stir.
4. Place a layer of zucchini in the bottom of the prepared 2 quart dish. Spoon 1/3 of the corn mixture over the zucchini and then sprinkle with 1/3 of the cheese. Continue layering two more times.
5.  Sprinkle crushed butter crackers over the top of the casserole. Cover loosely with foil and bake for 30 minutes. Remove foil and bake for another 30 minutes or until bubbly and browned. Top with scallion greens.

Step-By-Step Instructions

Preheat oven to 400 degrees. Spray a 2 quart baking dish with cooking spray. Meanwhile, toss zucchini with olive oil and salt and pepper. Lay out in a single layer on a baking sheet. Roast for 10-15 minutes or until soft and slightly charred. Lower oven temperature to 350 degrees.

Heat butter in a large skillet. Add jalapeno and green onions and saute until crisp-tender, about 2-3 minutes.

Add corn kernels and garlic and continue cooking for 3-4 more minutes. Transfer veggies to a bowl.

Add the cream cheese to the hot veggies and stir until well combined. Add mayo, milk, eggs and salt and pepper and stir.

Place a layer of zucchini in the bottom of the prepared 2 quart dish. Spoon 1/3 of the corn mixture over the zucchini and then sprinkle with 1/3 of the cheese. Continue layering two more times.

Sprinkle crushed butter crackers over the top of the casserole. Cover loosely with foil and bake for 30 minutes. Remove foil and bake for another 30 minutes or until bubbly and browned. Top with scallion greens.

(PS-I am not endorsing, nor have I been paid by Shawnee Milling company to talk about their products. I am merely talking about a product, freely, that I like!)