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zucchini-corn casserole

(1 rating)
robann avatar
Recipe by
Roberta Broussard
@robann
Gatesville, TX

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!

(1 rating)
yield 8 serving(s)
prep time 45 Min
cook time 20 Min
method Stove Top

Ingredients For zucchini-corn casserole

  • 4 md
    zuccchini , diced
  • 16 oz
    frozen corn
  • 1 md
    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

  • 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.
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