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
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
*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