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Zucchini & Corn Casserole Recipe

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This recipe for Zucchini & Corn Casserole, by , is from LINDA's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
LINDA PAHL

Category:
Category:

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

Directions:
Directions:
1. Preheat oven to 350 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.

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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