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

the Painted Apron

5 years ago

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

Course Side Dish

Cuisine American

Keyword corn and zucchini bake, easy vegetable casserole, Summer side dish, zucchini casserole

Prep Time 20

Cook Time 45

Servings 6

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