Zucchini & Corn Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1-1/2 lb zucchini, thinly sliced
3 tbsp. butter, divided
1 c. sweet onion, diced
1 clove garlic, minced
1 can kernel corn, drained or
1-1/2 c frozen corn kernels
3/4 c. shredded cheddar cheese
3/4 c. breadcrumbs, divided
1/2 c. parmesan cheese, divided
1 egg, lightly beaten
1/4 c. sour cream
1/4 c. Miracle Whip
1/2 tsp. pepper
1/2 tsp. Johnny's Garlic Seasoning
1 c. mozzarella cheese, grated - Optional
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Directions: |
Directions:1. Preheat oven to 350º F. Lightly spray a 8"x8" glass pan with cooking spray.
2. Melt 2 tbsp. butter in large skillet over medium heat. Add zucchini & onion. Saute for 10 minutes, or until
tender. Add garlic & cook an additional 2 minutes. Remove from heat. Add corn & cheddar cheese,
1/4 c. breadcrumbs & 1/4 c. parmesan.
3. While zucchini is cooking, in a small bowl whisk the egg. Add the sour cream, mayonnaise, & seasonings.
Whisk to combine. Add to the zucchini mixture, stirring well, but gently.
4. Spread into prepared dish.
5. Melt the 1 tbsp. butter. Add the 1/2 c. breadcrumbs & 1/4 c. parmesan. Sprinkle over casserole.
6. Bake uncovered for 45-50 minutes.
Optional: If making this gluten free, omit ALL breadcrumbs & sprinkle mozzarella & parmesan on top of casserole. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: I made it the first time gluten free & it was wonderful.
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