Zucchini-corn Casserole Recipe

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Zucchini-Corn Casserole

Roberta Broussard

By
@robann

A friend of my daughter's made this for a church gathering and my daughter loved it! My daughter is not a vegetable lover. I decided to use frozen corn, but the orginal recipe used fresh corn on the cob. Enjoy!

Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
45 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

4 medium
zuccchini , diced
16 oz
frozen corn
1 medium
red onion, diced
16 oz
shredded jalapeno jack or pepper jack cheese
1 tsp
olive oil
1 tsp
butter
salt and pepper
1/2 c
crushed tortilla chips (optional)

Step-By-Step

1Dice zucchini and red onion, put aside.
2In skillet add 1 tbls olive oil and 1 tbls butter cook until butter is melted, add onion and cook until tender and translucent. Remove from heat.
3Add zucchini to skillet, adding more olive oil and butter if needed. Cook zucchini, adding salt and pepper to taste. Cook until tinder. Remove from heat.
4Add 16oz package frozen corn and heat until hot.
5Put onion, zucchini and corn into oven safe casserole dish. Add 1 1/2 cups shredded jalapeno jack or pepper jack cheese and mix well. Top with 1/2 cup of the cheese and 1/2 cup crushed tortilla chips or just the 1/2 cup cheese.
6Bake in 350 degree oven for about 15-20 min until cheese is melted.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern