zucchini-corn casserole
(1 RATING)
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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prep time
45 Min
cook time
20 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 4 medium zuccchini , diced
- 16 ounces frozen corn
- 1 medium red onion, diced
- 16 ounces shredded jalapeno jack or pepper jack cheese
- 1 teaspoon olive oil
- 1 teaspoon butter
- - salt and pepper
- 1/2 cup crushed tortilla chips (optional)
How To Make zucchini-corn casserole
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Step 1Dice zucchini and red onion, put aside.
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Step 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.
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Step 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.
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Step 4Add 16oz package frozen corn and heat until hot.
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Step 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.
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Step 6Bake in 350 degree oven for about 15-20 min until cheese is melted.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Keyword:
#cheese
Keyword:
#corn
Keyword:
#Casserole
Keyword:
#zucchini
Keyword:
#vegetables
Ingredient:
Vegetable
Culture:
Southern
Method:
Stove Top
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