a slice of layered cheesy zucchini corn casserole on a blue china plate with peppers, corn, zucchini, cheese and buttered crackers

Cheesy Zucchini Corn Casserole

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 9
Want Thanksgiving dinner to not be such a stress this year? I've got a little secret for you and it involves this Cheesy Zucchini Corn Casserole Recipe so check it out!

Ingredients

  • Butter for preparing the casserole dish
  • 4 medium zucchini ends trimmed, thinly sliced lengthwise
  • 2 tablespoons Tillamook Sweet Cream Unsalted Butter
  • 1 jalapeño pepper seeded and finely chopped
  • 1/2 red bell pepper chopped
  • 4 cloves garlic minced
  • 4 ounces cream cheese softened
  • 1/2 cup mayonnaise
  • 1/4 cup heavy cream * see note
  • 3 large eggs beaten
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups corn kernels fresh or frozen
  • 3 cups Tillamook Farmstyle Cut White Sharp Cheddar Cheese
  • 15 Ritz crackers or similar

Instructions

  • Preheat oven to 350 degrees.
  • Butter an 8x8" baking dish.  Set aside.
  • Brown the zucchini on a stovetop or outdoor grill until golden marks appear. Set aside.
  • Heat the butter over medium-high heat in a sauté pan.  Add the jalapeño and bell pepper and cook 3-4 minutes just to soften.
  • Add the garlic and cook 10-15 seconds or until fragrant.  Transfer vegetables to a small bowl.
  • Immediately add the softened cream cheese to the vegetables and stir until it's creamy, pressing the cream cheese against the sides of the bowl as needed to combine.
  • In a glass measuring cup, stir in mayonnaise, cream, eggs, salt and pepper and blend until creamy.
  • Pour the egg mixture over the warm veggies and stir to combine.
  • Place a layer of zucchini at the bottom of a buttered baking dish.
  • Spread 1/3 of the corn over the zucchini evenly.
  • Spread 1/3 of the egg mixture over the zucchini and corn
  • Finally, 1/3 of the shredded cheese.
  • Repeat twice more.
  • Sprinkle crushed, buttered crackers over the top.  Cover loosely with aluminum foil so it doesn't steam.
  • Bake for 30 minutes.  Remove the foil and bake another 30 minutes until crackers are lightly browned.  Let rest 10 minutes before serving.

Notes

You can use milk or half and half if you want to cut on the calories.
Nutrition Facts
Cheesy Zucchini Corn Casserole
Amount Per Serving (1 slice)
Calories 633 Calories from Fat 459
% Daily Value*
Fat 51g78%
Saturated Fat 24g150%
Trans Fat 1g
Polyunsaturated Fat 21g
Cholesterol 179mg60%
Sodium 1006mg44%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 5g6%
Protein 27g54%
* Percent Daily Values are based on a 2000 calorie diet.