Take-out Tuesday, 1-2-3-4 Corn & Zucchini Casserole

Here we are smack dab in the middle of summer

and that means corn and zucchini galore!

Last week a friend of ours went to a corn farm

and bought a bushel of corn that he shared with us,

He gave us 3 dozen ears!

We did have corn on the cob with ribs for the 4th,

and on several other nights…

It sort of got to be a running joke,

even CC said one day, “What’s for dinner tonight, corn?”

So I decided to hide the corn in a casserole with zucchini

I think of this as a 1-2-3-4 recipe

1 onion, 2 garlic cloves, 3 zucchinis, 4 ears of corn

The sauce is made with 4 ingredients too,

eggs, sour cream, mayonnaise, black pepper

It all binds together with a flavorful cheese

Saute the vegetables in butter for about 10 minutes

until zucchini and onions are soft

Transfer the sauteed vegetables into a prepared casserole dish

Stir in a grated, flavorful cheese like

Sharp White Cheddar, Manchego, Gruyere

or use a combo of cheeses and Parmesan

Beat eggs with sour cream and mayonnaise

and season with pepper

Pour sauce into casserole and stir gently to combine

Top with remaining cheese and bake

I was hoping for leftovers

but there weren’t any!!

This recipe is adapted from Plain Chicken

1-2-3-4 Corn & Zucchini Casserole

Summer vegetables combined with a sweet onion and tasty cheese bake up into a wonderful side dish casserole
Prep Time 20 minutes
Cook Time 45 minutes
Course Side Dish
Cuisine American
Servings 6


  • 1 Vidalia or Sweet onion
  • 2 cloves garlic, minced
  • 3 zucchini
  • 4 ears corn
  • 8 oz. Sharp White Cheddar*
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 eggs
  • salt & black pepper to taste
  • 2 Tbsp butter
  • olive oil


  • Cut zucchini into thin slices, and dice onion
  • Cut corn from cobs
  • Melt butter in a large skillet over medium high heat and drizzle with olive oil. {This raises the smoking point of butter to prevent it from burning}
  • Add vegetables to skillet and saute, stirring occasionally for about 10 minutes
  • Add garlic and cook 1-2 minutes more, stirring, and season with salt and pepper
  • Transfer vegetables to prepared casserole dish and stir in 1/2 of the grated cheese
  • Beat eggs and add sour cream and mayonnaise. Season with pepper
  • Add sauce to vegetables in casserole dish and gently stir to combine
  • Top with remaining cheese
  • Dish can be covered and refrigerated until baking if desired
  • Bake at 350 degrees for 30-45 minutes until set and golden


*substitute any flavorful cheese you like or use a combo of cheese and Parmesan
This dish can be  topped with buttered breadcrumbs or crushed crackers if desired
You can also top this with french fried onions, adding the onions during the last 5 minutes of baking
Keyword corn and zucchini bake, easy vegetable casserole, Summer side dish, zucchini casserole

I love zucchini, it is such a versatile vegetable,

you can eat it raw, you can roast it, fry it, saute it, grill it

and add it to baked goods for extra moisture

You can find a roundup of my favorite zucchini recipes here

What is your favorite zucchini recipe?

I will be joining these fabulous parties and blogs:

 Sundays on Silverado  Love Your Creativity  

Between Naps on the Porch,  Celebrate Your Story,

All About Home/ Common Ground Follow the Yellow Brick Home

 Tasty Tuesday   Oh My Heartsie Girl  Turn About Tuesday 

 Full Plate Thursday  Centerpiece Wednesday  Creative Crafts

Creatively Crafty Thursday Favorite Things   

Friday with Friends Snickerdoodle Make Bake Create

40 Responses to “Take-out Tuesday, 1-2-3-4 Corn & Zucchini Casserole”
  1. BERNADETTE says:

    Love the idea of a 1, 2, 3, 4 recipe and this one is a very delectable introduction to the concept.

  2. Fresh, seasonal and delicious with all the quality ingredients…definitely my kind of food!

  3. Martha says:

    Yummy! I make something similar but mine is a pie. I don’t use the mayo or sour cream and I add sautéed sliced baby Portobello mushrooms. Good stuff!

  4. Looks like a delightful casserole! I’m sure the flavors sing! 🎶

  5. Julie says:

    This casserole sounds just perfect for the summer Jenna. Thanks for this recipe.
    I hope you have a nice week.

  6. Ricki Treleaven says:

    Jenna, I pinned it to bake later this week. I’ll let you know how much the fam likes it!

  7. Fresh, seasonal vegetables…that is my kind of summer dish.

  8. Veronica Lee says:

    This casserole looks amazing! I’d love to try this.

  9. Nancy says:

    This will be perfect when the harvest starts rolling in! My kind of summer dish! Thank you Jenna!

  10. You know it’s good when it’s gone! :@)

  11. Kitty says:

    Your casserole says summertime! I made some zucchini bread with some that my friends gave me and I made crispy Parmesan zucchini. Yum!

  12. lghiggins says:

    Enjoy that fresh corn while you can! In New Mexico some restaurants serve corn and zucchini cooked together as a side dish. We call it calabacitas. I love it, but your combination sounds more decadently flavorful.

  13. Jenna, this sounds so summer delicious. Who doesn’t love an easy recipe that is full of flavor?!!

  14. thefrenchhutch says:

    Oh my, three dozen ears of fresh summer corn is a good problem! I’ve been getting ours at the farmer’s market. This is a great recipe, one I’ll use when I have all the ingredients. Yummy……..

    • Yes we were a little overwhelmed with all that corn, but there were 9 of us last week, so we did gobble it up. I love to make casseroles early in the day so I can just pop them in the oven later.

  15. Pattie says:

    I love corn, I love zucchini, I love vegetable casseroles. I made one myself and ate it a couple of days running as a main dish. I am saving this recipe and I’m going to try it as soon as I can get a hold of some zucchini.

  16. Mary says:

    A perfect casserole for summer Jenna! We picked up some Silver Queen corn at the farmers’ market last week and it was so good! ♥

  17. Pam says:

    Ooh, yum! This looks fantastic, Jenna. My mom used to make the most delicious zucchini bread. I am a little lazy — I slice the zucchini and microwave it and then top with butter!

  18. Cyndi Raines says:

    Oh my, this sounds wonderful! Pinned and will print out recipe in the morning. I’m binge reading my favorite blogs to get caught up on the week I was on vacation! Can’t wait to make this as I love both corn and zucchini. Thanks Jenna! 😋

  19. Miz Helen says:

    I just pinned your awesome post that we have featured on Full Plate Thursday, 546! Thanks so much for sharing it with us and we hope you will come back soon!
    Miz Helen

  20. Hope Smitherman says:

    This sounds so easy, delicious, and a perfect recipe with those abundant summer veggies. Thanks so much, Jenna! I hope you’re well!! 😀

    • Thanks Hope, it’s a good one! I’m great thank you, just got back from 5 weeks at the beach, and now watching those pesky storms heading into the Gulf, stay safe down there…

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