Take-out Tuesday, Cheesy Zucchini, Corn, & Bacon Casserole

the Painted Apron

12 months ago

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

Course Side Dish

Cuisine American

Keyword Summer side dish, zucchini & corn bake, zucchini casserole, zucchini melange

Prep Time 20

Cook Time 40

Servings 4

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