Tasty Vegetable Zucchini and Corn Casserole

Growing up, zucchini was always that vegetable my mom would hide in bread or muffins, hoping we wouldn’t notice. It wasn’t until I started cooking for my own family that I discovered zucchini could actually taste good on its own – especially when paired with sweet corn.

This casserole brings those two summer favorites together in the easiest way possible. It’s the kind of dish that doesn’t need fancy ingredients or complicated steps. Just some fresh vegetables, cheese, and a few pantry staples come together to make something my whole family actually asks for by name – no hiding required.

What Kind of Zucchini Should I Use?

For this casserole, you’ll want to look for small to medium-sized zucchini that feel firm and heavy for their size. These younger, smaller zucchini are perfect because they contain less water and seeds than their larger counterparts, which helps prevent your casserole from becoming watery. Regular dark green zucchini from your grocery store works great, but you could also use Mexican grey zucchini or even yellow summer squash if that’s what you have on hand. Just make sure to slice them thinly and consistently so they cook evenly in your casserole.

Options for Substitutions

This casserole is pretty flexible and you can make several swaps depending on what you have in your kitchen:

• Zucchini: You can replace zucchini with yellow summer squash, or even use a mix of both. If you’re not a squash fan, try using sliced eggplant instead – just salt it first and let it sit for 30 minutes to remove excess moisture.
• Fresh corn: No fresh corn? That’s okay! Use about 1 1/2 cups of frozen corn kernels instead. Just thaw and drain them well before using.
• Plant-based cheese: Feel free to use regular mozzarella if you’re not following a vegan diet. You could also try other melting cheeses like provolone or Monterey Jack.
• Panko breadcrumbs: Regular breadcrumbs work fine here, or try crushed crackers, crushed cornflakes, or ground almonds for a gluten-free option.
• Jalapeños: Swap these with serrano peppers for more heat, or use mild green chilies or even bell peppers if you prefer less spice. You can also skip them altogether.
• Shallot: In the basil sauce, you can replace shallot with 1/4 cup finely diced red or yellow onion.
• Fresh basil: While fresh basil gives the best flavor for the sauce, you can use 2/3 cup of store-bought pesto mixed with a bit of water as a quick alternative.

Watch Out for These Mistakes While Cooking

The biggest challenge when making zucchini casserole is dealing with excess moisture – to avoid a watery dish, make sure to pat your sliced zucchini dry with paper towels before assembling, and don’t skip salting them to draw out extra water. When it comes to the corn, fresh kernels are great but can release liquid during cooking, so consider giving them a quick sauté beforehand to concentrate their flavor and reduce moisture. A common mistake is rushing the baking process – give your casserole enough time to develop those golden-brown edges and let it rest for 10-15 minutes after baking, which helps the layers settle and makes serving much neater. For the crunchiest top layer, wait until the last 10 minutes of baking to add your panko breadcrumbs, and consider drizzling them with a little olive oil to achieve that perfect golden crust.

What to Serve With Zucchini and Corn Casserole?

This summery casserole makes a fantastic main dish that pairs wonderfully with a variety of sides! Since it’s already loaded with veggies, I like to serve it with something simple like fluffy quinoa or brown rice to soak up all that tasty basil sauce. For a complete meal, try adding a fresh arugula salad dressed with lemon vinaigrette, or some crusty whole grain bread on the side. If you’re feeding a bigger crowd, grilled chicken or fish would work really well alongside this casserole, letting the fresh flavors of the vegetables shine through.

Storage Instructions

Keep Fresh: This zucchini and corn casserole will stay good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get better after a day as everything melds together nicely. Just make sure it’s completely cooled before covering to prevent excess moisture.

Freeze: You can freeze portions of this casserole in freezer-safe containers for up to 3 months. Keep in mind that the zucchini might release a bit more water when thawed, but it’s still perfectly good to eat. I like to portion it out before freezing for easy weeknight dinners.

Reheat: To warm up your casserole, pop it in the oven at 350°F for about 20-25 minutes until heated through. If you’re in a hurry, the microwave works too – just heat in 1-minute intervals, stirring between each. The breadcrumb topping might not be as crispy when reheated, but you can run it under the broiler for a minute to crisp it up again.

Preparation Time	20-30 minutes
Cooking Time	25-30 minutes
Total Time	45-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 25-30 g
• Fat: 90-100 g
• Carbohydrates: 100-110 g

Ingredients

• 1 ½ tablespoons extra virgin olive oil, additional for drizzling
• 3 cups zucchini, thinly sliced (approximately 3 small to medium ones)
• 2 medium-large corn cobs (yielding about 1 1/2 cups kernels)
• 2 small jalapeños, finely chopped (leave out seeds for a milder taste)
• Basil sauce (recipe follows)
• 2 cups plant-based shredded cheese (228g) (such as violife mozzarella)
• 1 cup of your preferred marinara sauce (240-250g)
• 1 generous cup panko breadcrumbs (65-70g)
• Flaky sea salt and black pepper, for garnish
• Thin slices of basil, to serve
• 4 tablespoons extra virgin olive oil
• 1 large shallot, sliced thinly
• 4 garlic cloves, thinly sliced
• 1 teaspoon dried thyme
• 1/2 teaspoon sea salt
• 2 cups packed basil leaves (32g)
• 2 tablespoons lemon juice, freshly squeezed
• 1/2 cup water (120 ml)

Step 1: Preheat and Prep

Start by preheating your oven to 375°F (190°C).

Then prepare the vegetables by slicing the zucchini and/or squash into rounds, making sure they’re not too thin to prevent them from getting soggy while baking.

Use a sharp knife to shave the kernels off each ear of corn.

Step 2: Char the Corn

Heat a large cast iron skillet over medium-high heat and add 1 1/2 tablespoons of extra virgin olive oil.

Add the corn kernels to the skillet and cook for 3-5 minutes, tossing just once or twice, until charred in spots.

This gives the corn a smoky flavor that enhances the dish.

Step 3: Make the Basil Sauce

In a small skillet, heat extra virgin olive oil over medium heat.

Add the shallot and garlic, cooking for 2 minutes and stirring frequently until the garlic just starts to turn golden.

Add thyme and salt, cooking for another 30 seconds while stirring to combine and prevent burning.

Remove from heat.

Transfer the shallot mixture and its oil to a food processor.

Add the basil, lemon juice, and a bit of water.

Blend until the mixture is relatively smooth, adding more water if necessary.

Taste and adjust with more salt or lemon juice as needed.

Step 4: Combine Ingredients

In a large bowl, toss the zucchini/squash slices, charred corn, and jalapeños with the prepared Basil Sauce.

Mix everything thoroughly to ensure the vegetables are well-coated with the sauce.

Step 5: Assemble the Casserole

Pour the marinara sauce onto the bottom of a 13×9-inch (33×22 cm) baking pan.

Spread out half of the zucchini/squash slices on top in a single layer, allowing slight overlapping.

Spoon some of the corn/jalapeño mixture atop the squash.

Sprinkle half of the shredded vegan cheese over the top (or add dollops of Tofu Ricotta if using).

Repeat the layers with the remaining zucchini slices, corn mix, and cheese.

Step 6: Bake the Casserole

Sprinkle the top of the casserole with panko bread crumbs, a light dusting of flaky sea salt, freshly cracked black pepper, and a drizzle of extra virgin olive oil.

This helps with browning, so don’t skip the olive oil.

Bake for 25 minutes, rotating the pan 180° halfway through to ensure even browning, until the top is crispy and golden brown.

Step 7: Cool and Serve

Remove the casserole from the oven and let it cool for 20 minutes to set.

Top with sliced basil for added freshness before serving.

Enjoy your delicious veggie casserole!