Cheesy Zucchini Corn Casserole

5 from 1 vote

Cheesy Zucchini Corn Casserole

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!

Prep Time15

Cook Time1

Total Time1 15

Course: Over 300 Christmas Recipes and Ideas to Bring the Christmas Spirit

Keyword: casserole, corn, side, vegetables, zucchini

Servings:

Author: Sweet Basil

Ingredients

Butter for preparing the casserole dish
4 Zucchini medium, 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 Eggs large, 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

US Customary - Metric

Instructions

Preheat oven to 350 degrees.
Butter an 8x8" baking dish. Set aside.
Butter
Brown the zucchini on a stovetop or outdoor grill until golden marks appear. Set aside.
4 Zucchini
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.
2 Tablespoons Tillamook Sweet Cream Unsalted Butter, 1 Jalapeño Pepper, 1/2 Red Bell Pepper
Add the garlic and cook 10-15 seconds or until fragrant. Transfer vegetables to a small bowl.
4 Cloves Garlic
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.
4 Ounces Cream Cheese
In a glass measuring cup, stir in mayonnaise, cream, eggs, salt and pepper and blend until creamy.
1/2 Cup Mayonnaise, 1/4 Cup Heavy Cream , 3 Eggs, 1 teaspoon Salt, 1/4 teaspoon Freshly Ground Black Pepper
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.
2 Cups Corn Kernels
Spread 1/3 of the egg mixture over the zucchini and corn
Finally, 1/3 of the shredded cheese.
3 Cups Tillamook Farmstyle Cut White Sharp Cheddar Cheese
Repeat twice more.
Sprinkle crushed, buttered crackers over the top. Cover loosely with aluminum foil so it doesn't steam.
15 Ritz crackers or similar
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.

You can store left overs in the refrigerator for up to 4 days.

Nutrition