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!


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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)

Directions Step-By-Step

1
Dice zucchini and red onion, put aside.
2
In 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.
3
Add 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.
4
Add 16oz package frozen corn and heat until hot.
5
Put 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.
6
Bake 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