Take-out Tuesday, Cheesy Zucchini, Corn, & Bacon Casserole
I hope you had a wonderful Memorial Day if you are in the USA!
We celebrated with family and friends at the beach,
with lots of great weather and food ~
I made a zucchini casserole for a side dish one night
This casserole features many favorite ingredients,
Summer corn and zucchini, bacon, and pimiento cheese
It’s hard to beat this combination of flavors!
Cook the bacon first so you can use the drippings
to saute the onions and corn
Saute the onion and when it is transparent,
add a garlic clove, stir well and then add zucchini
Then stir in fresh corn, cut off the cob, bacon pieces and pimiento cheese
I used this Pawley’s Island SC Palmetto Cheese,
It is most delicious and an acceptable substitute
for homemade Pimiento Cheese I think
I also used a 6 cheese Italian Blend
Season with salt and pepper
Stir everything together to mix in cheeses
Transfer mixture to a sprayed or greased casserole dish
Beat eggs
Pour the eggs over zucchini mixture in casserole, and stir
At this point you can cover casserole and refrigerate it
for baking later if desired
Bake it uncovered at 350 degrees for 30-40 minutes until set
Cheesy Zucchini, Corn & Bacon Casserole
Ingredients
- 2 medium zucchini, washed, halved and sliced into moons
- 2 ears fresh corn, cut from the cob
- 2-4 slices bacon cooked
- 1 medium sweet onion, diced
- 2 eggs
- 1 clove garlic, minced
- 1/3 cup pimiento cheese or palmetto cheese or grated cheddar
- 2 oz grated Italian Blend or shredded Parmesan cheese
- salt & pepper to taste
Instructions
- Cook bacon and reserve drippings.
- Saute onion and until transparent in drippings.
- Add garlic and zucchini and cook until zucchini is soft and tender.
- Mix in corn, bacon, cheeses and season with salt and pepper. Stir to combine
- Turn into a deep baking dish.
- Beat eggs and pour over mixture in casserole. Stir to combine
- Casserole can be covered and refrigerated at this point for baking later in the day if desired.
- Bake at 350 for 30-40 minutes or until set.
- Makes 4 large or 6 small servings
Be sure to stop by Thursday when The Traveling Totes
will be sharing their latest adventures
and having a MacKenzie-Childs giveaway
I will be joining these fabulous parties and blogs:
Sundays on Silverado/ Love Your Creativity
What’s for Dinner/ Between Naps on the Porch
All About Home/ Common Ground & Follow the Yellow Brick Home
Turn About Tuesday / Our Tiny Nest / Karin’s Cottage Linky Party
Creative Crafts / Crafty Creators
Comments
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Oh my, my taste buds are watering! I love that Palmetto pimento cheese brand. I’ve been snacking urgently on the jalapeño version. It would be good in this casserole too! Pinned!
thanks Rita, yes, you could definitely use the jalapeno version!
I am saving this recipe for July when the zucchini crop in New Jersey threatens to overtake the whole state.
haha, thanks Bernadette!
Jenna, what a delicious looking recipe! Zucchini is always in abundance in the summer, and this recipe is definitely going in my recipe box. Thanks for sharing! Happy Tuesday!
Thanks Shannon, I love zucchini, so many different ways you can enjoy it, and this one is one of my favorites!
You can never go wrong with cheese, bacon and egg! I had 5 eggs today 🙂 So good.
Oh goodness, 5 eggs!
Jenna, this looks and sounds fabulous! You can’t beat the winning combination of bacon, corn, and pimiento cheese. I have never tried the brand of pimiento cheese, but I will. Have a beautiful day!
Thanks Pam, the Palmetto cheese is really good, and they also have one with jalapenos if you like more kick~
Love your combo of ingredients Jenna! Palmetto Cheese is a staple in our fridge 🙂 I hope you had better weather at the beach than we did here, it was a wash out! Happy Tuesday. ♥
Thanks Mary, I like to have it on hand too. Sorry about your weather, I was thinking about you ☔️ We had beautiful weather but it looks like we might get some rainy windy weather the next few days from that disturbance in the Gulf…watch out I think it’s going to impact you eventually too~
Using Palmetto is a brilliant time savor and it makes everything taste great! I love zucchini!
Thanks Leslie Anne, yes I love to keep palmetto on hand!
Fresh corn and sauteing the onion and corn in bacon grease! What flavors you combined!
Thanks Linda, it’s a good one!
Sounds like a great side dish Jenna! Good to tuck away, garden zucchini season should be here soon:@)
Thanks Lynne!
I visited you via To Grandma’s House we go! (Wednesday Link Party #350) and if interested you can visit my entries for this week: #54+55
This is outstanding and looking so delicious and I have pinned it I would love to invite you to link up with SSPS, to inspire others and you will have an opportunity to get featured.
To share your own lovely posts, you will find the linkup information (1) In the Top bar under Blogging: Weekly Senior Salon Pit Stop OR 2nd image In the sidebar
We hope to meet you there virtually.
Thank you Esme, I will try to stop by~
We would love to have you participate. Hope to see you weekly
What a delicious delight! This will be perfect for the zucchini season!
Thank you!
Yes, yummy, thanks Nancy!
That looks like a great fall dish!
It’s good any time!
Jenna,
I love vegetable dishes. Pinned this one. Looks yummy. Congratulations, you are being featured on Thursday Favorite Things. https://www.eclecticredbarn.com/2023/06/vintage-food-and-diy-on-thursday.html
Hugs,
Bev
Thanks so much Beverly!