Zucchini Corn Casserole

Instructions

Step 1: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

Step 2: Melt 2 tablespoons of butter in a large skillet over medium heat. Add the onion and cook for 3–4 minutes, until softened. Stir in the garlic and cook for another 30 seconds.

Step 3: Add the sliced zucchini to the skillet and cook for 5–7 minutes, stirring occasionally, until slightly tender. Avoid overcooking it, as the zucchini will continue cooking in the oven.

Step 4: Stir in the corn and cook for another 2 minutes. Remove the skillet from the heat and allow the vegetables to cool slightly. Drain off any excess liquid.

Step 5: In a large bowl, whisk together the sour cream, eggs, salt, black pepper, smoked paprika, and thyme.

Step 6: Fold the zucchini and corn mixture into the sour cream mixture. Add the cheddar and mozzarella cheeses and gently stir until evenly combined.

Step 7: Transfer the mixture to the prepared baking dish and spread it into an even layer.

Step 8: Combine the panko breadcrumbs, melted butter, and Parmesan cheese in a small bowl. Sprinkle the mixture evenly over the casserole.

Step 9: Bake uncovered for 30–35 minutes, or until the casserole is bubbling around the edges and the breadcrumb topping is crisp and golden brown.

Step 10: Remove from the oven and let the casserole rest for 5–10 minutes before serving. This allows the creamy filling to set slightly.

Storage and Reheating Tips

Store leftover Zucchini Corn Casserole in an airtight container in the refrigerator for up to 3–4 days. For the best texture, reheat individual portions in a 350°F (175°C) oven or air fryer until heated through and the topping becomes crisp again. You can also microwave portions for 1–2 minutes, although the breadcrumb topping will be softer.