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
Ingredients
- 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
Instructions
- 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
Notes
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
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Love the idea of a 1, 2, 3, 4 recipe and this one is a very delectable introduction to the concept.
Thank you Bernadette, of course you can vary the quantities to your taste, but the 1-2-3-4 concept makes the recipe easy to remember!
Fresh, seasonal and delicious with all the quality ingredients…definitely my kind of food!
Thank you Angie!
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!
Mushrooms sound great!
Looks like a delightful casserole! I’m sure the flavors sing! 🎶
Thanks you Dorothy!
This casserole sounds just perfect for the summer Jenna. Thanks for this recipe.
I hope you have a nice week.
Thanks Julie!
Jenna, I pinned it to bake later this week. I’ll let you know how much the fam likes it!
Thanks RJ, I hope everyone enjoys…
Fresh, seasonal vegetables…that is my kind of summer dish.
You can’t beat fresh!
This casserole looks amazing! I’d love to try this.
Thanks Veronica, it’s easy to make, and full of summer flavor!
This will be perfect when the harvest starts rolling in! My kind of summer dish! Thank you Jenna!
You’re so welcome Nancy!
You know it’s good when it’s gone! :@)
I was a little disappointed that I didn’t have any leftover for lunch the next day!
Your casserole says summertime! I made some zucchini bread with some that my friends gave me and I made crispy Parmesan zucchini. Yum!
Thanks Kitty! I’m working on a recipe for crispy zucchini chips, have you posted your Parmesan zucchini recipe?
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.
Thanks Linda, everything’s better with cheese!
Jenna, this sounds so summer delicious. Who doesn’t love an easy recipe that is full of flavor?!!
Thank you Pam!
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.
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.
Thanks Pattie, we have such similar tastes in food, I could live on veggie casseroles! I was so disappointed {but happy!} that there were no leftovers of this!
A perfect casserole for summer Jenna! We picked up some Silver Queen corn at the farmers’ market last week and it was so good! ♥
I love summer corn, but I will admit, after last weeks 3 dozen, I’m a little burned out 😂
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!
Thanks Pam, it’s really an easy recipe, I hope you enjoy!
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! 😋
Aren’t you sweet! Yes, this is a good one!
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
Thanks so much Miz Helen!
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…