This Zucchini Corn Casserole is a warm, cheesy side dish packed with tender zucchini, sweet corn, and a crisp, buttery breadcrumb topping. It’s an easy way to turn fresh summer vegetables into a comforting casserole that pairs beautifully with chicken, beef, or a simple salad.
Ingredients
4 medium zucchini, sliced into ¼-inch rounds
2 cups corn kernels, fresh, frozen, or drained canned corn
1 small yellow onion, finely diced
2 cloves garlic, minced
2 tablespoons butter
1 cup sour cream
2 large eggs
1 ½ cups shredded sharp cheddar cheese
½ cup shredded mozzarella cheese
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika
¼ teaspoon dried thyme
1 cup panko breadcrumbs
3 tablespoons butter, melted
¼ cup grated Parmesan cheese
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