Zucchini Corn Casserole Recipe
Zucchini Corn Casserole
August 22, 2015 by Sandra 12 Comments
Have you ever been following a recipe then all of a sudden just went into freestyle mode? C’mon, I know I am not the only one! That is exactly what happened with this casserole. The original recipe that I fell in love with and was determined to make is a creation from Pinch of Yum. Lindsay’s recipes are fantastic and the photography tips are worth their weight in gold. Anywho… I had a boatload of zucchini, corn, and peaches from the Farmers Market, but I didn’t want to make anything sweet. I can hardly believe I just said that! Lindsay’s recipe was a crust less pie with lots of cheese and perfectly nestled in parchment paper. Visually, off the hook.
Honestly, I don’t know how or when my version went off the rails. It may have been when I got to the ingredient list and discovered that my mushrooms had decided to take a walk on the wild and mushy side of life. Don’t get me wrong the casserole I baked was very good and I even squirreled away a serving, just in case. Was that mean?
Mushrooms have a meaty texture so I swapped them out for bacon. Everything’s better with bacon, right? I also used mozzarella and Colby jack cheese. Wait, there’s more! Out went the pie plate and parchment paper, enter an 8” square baking dish. My family had no idea that this wasn’t the recipe that I had intended to make. Neither would you had I not confessed. Maybe I should have just said a recipe at Pinch of Yum inspired me. Oh well, the cat’s out of the bag now.
Zucchini Corn Casserole Author: Sandra Lee Garth Recipe type: Main Cuisine: American Prep time: 15 mins Cook time: 25 mins Total time: 40 mins Serves: 8-10 A Delicious way to make use of the bounty of summer veggies. This hearty dish is a meal in itself. Ingredients
4 TBS butter 1 vidalia onion, diced 3 ears sweet corn, cut off the cob 2 large zucchini, sliced thin (about 4 cups) 1 TBS fresh basil 1 tsp dried oregano ½ tsp salt 12 ounces (combined) of shredded cheese, Mozzarella and Colby Jack 3 eggs, beaten 6 slices of bacon, cooked and roughly chopped Instructions
Preheat the oven to 375°. Heat the butter in a large, skillet over medium high heat. Add the onion, zucchini, and corn. Sauté until the veggies are soft, 5-10 minutes, and remove from heat. Add the basil, oregano, and salt. Add the cheese and the beaten egg. Prepare a 9x13 inch dish with nonstick spray. Add the mixture to the prepared pan and sprinkle bacon on top. Bake for 25 minutes. 3.3.3077
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