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Summer Zucchini and Corn Casserole

This casserole features sliced zucchini and sweet corn baked together with browned butter and cheese, resulting in a golden crust with a tender, moist center. The dish combines fresh summer produce with a creamy, cheesy interior and crispy edges, showcasing simple ingredients in a hearty, rustic presentation.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini sliced into ¼-inch rounds
  • 2 cups sweet corn kernels fresh or thawed if frozen
  • 4 tablespoons unsalted butter for browning and mixing
  • 1 cup cheddar cheese shredded
  • ¼ cup all-purpose flour
  • ½ cup milk whole or 2%
  • 2 large eggs beaten
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Equipment

  • Baking dish
  • Skillet
  • Mixing bowls
  • Wooden spoon or spatula
  • Knife
  • Cutting board

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a baking dish with butter or non-stick spray and set aside.
  2. Slice the zucchini into thin, even rounds to ensure uniform baking. Set aside.
  3. In a skillet over medium heat, melt the butter until it begins to foam and turn golden brown, releasing a nutty aroma.
    2 cups sweet corn kernels
  4. Add the corn kernels to the browned butter, stirring occasionally until heated through and slightly fragrant, about 2-3 minutes.
    2 cups sweet corn kernels
  5. In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
    2 cups sweet corn kernels
  6. Stir the shredded cheese and flour into the egg mixture until smooth and cohesive.
    2 cups sweet corn kernels
  7. Pour the warm corn and browned butter mixture into the bowl with the batter, folding gently to combine without deflating the eggs.
    2 cups sweet corn kernels
  8. Arrange the zucchini slices evenly in the prepared baking dish, creating a layered pattern for an attractive presentation.
    2 cups sweet corn kernels
  9. Pour the batter over the zucchini slices, spreading gently to cover all the layers and ensure even baking.
  10. Place the dish in the preheated oven and bake for 35-40 minutes, until the top is golden brown and bubbling around the edges.
  11. Remove from the oven and let it sit for a few minutes to set before slicing. The edges should be crispy and the center tender and creamy.
  12. Slice and serve warm, enjoying the crispy crust with the moist, cheesy zucchini and corn layers inside.

Notes

For a richer flavor, sprinkle extra cheese on top during the last 10 minutes of baking. Feel free to add herbs like thyme or basil for extra freshness.