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Cheesy Baked Zucchini and Corn Casserole: A Comforting Summer Dish

This cheesy baked zucchini and corn casserole is a delicious and easy summer side dish. Packed with fresh vegetables and topped with melted cheese, it's a comforting and flavorful addition to any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 cups zucchini, sliced
  • 2 cups sweet corn kernels
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh parsley
  • 1/2 cup breadcrumbs
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 2 tablespoons olive oil

Method
 

Instructions
  1. Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or non-stick spray.
  2. In a large bowl, combine the sliced zucchini, sweet corn, minced garlic, salt, and black pepper. Toss to coat evenly.
  3. In a separate bowl, mix the shredded cheddar cheese, grated Parmesan cheese, sour cream, and chopped parsley until well combined.
  4. Spread the zucchini and corn mixture evenly in the prepared baking dish. Pour the cheese mixture over the top and spread it out evenly. Sprinkle the breadcrumbs and paprika on top.
  5. Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
  6. Remove from the oven and let it cool for a few minutes before serving. Garnish with additional fresh parsley if desired.

Notes

For the best flavor, use fresh zucchini and sweet corn. For extra texture, mix the breadcrumbs with a little melted butter before sprinkling them on top. You can assemble the casserole ahead of time and refrigerate it until ready to bake.