Zucchini-Corn Casserole

Zucchini-corn Casserole Recipe

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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)

How to Make Zucchini-Corn Casserole

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.

Printable Recipe Card

About Zucchini-Corn Casserole

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




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