Zucchini Corn Casserole

Zucchini Corn Casserole combines summer zucchini and corn into a delicious recipe your family is going to love! This is another one of the easy zucchini recipes that's the perfect side dish addition to your family's weekly meal plan. 

  
Is your garden overflowing with zucchini yet? Zucchini is one of my favorite summer vegetables. And I'm always looking for new and different ways to use the zucchini that we love to grow in our garden.  

Zucchini Corn Casserole

This recipe for Zucchini Corn Casserole combines both summer zucchini and corn into a delicious casserole that's delicious and perfect to serve as a side dish with grilled chicken or even grilled hamburgers.  

Before we get to the recipe, I wanted to share with you a few photos from our garden this summer. Last fall my Colonel pulled all the dead sunflower plants and placed them in one section of the garden. This spring during our clean-up, we found tiny sunflower plants already sprouting that were buried under the old dead plants from last year's garden.

Look at the beautiful SURPRISE they are growing for me.
 

Here's a few of the vegetables I picked today from the garden. Look at that beautiful zucchini...the inspiration behind this recipe. Can you see the pretty zinnias in the background? That whole bed is full of them. I love to pick them during the summer and place them in my favorite mason jars to bring a little of our garden into the house. 

How to Make Zucchini Corn Casserole

Make sure you print out the recipe below and save it for later!

Ingredients: 

• 4 cups grated zucchini
• 2 eggs, beaten
• One package of dry cornbread mix (8.5 ounce size package)
• ½ of a 4 ounce size can of diced jalapenos
• One 8 ounce size can of creamed corn
• 8 ounces of cheddar cheese, grated
• ¼ cup sour cream
• salt and pepper to taste

Directions: 

1. In a bowl, combine the corn muffin mix with the eggs.
2. Add the sour cream, diced jalapenos, can of creamed corn, salt and pepper.
3. Then add the cheddar cheese and zucchini.
4. Mix to combine and pour in a 2-quart size baking dish that has been sprayed with cooking spray.
5. Bake at 375 for 30 to 40 minutes or until the middle is just about set.

Zucchini Corn Casserole combines zucchini and corn into a delicious recipe that's perfect to serve as a light lunch or as a side dish with grilled chicken.

 More Delicious Zucchini Recipes: 

• Zucchini Corn Casserole 
• Zucchini Pizza Bites 
• Grilled Steak with Zucchini Spiral Noodles
• Zucchini Ricotta Mozzarella Galatte

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Yield: 8 servings

Zucchini Corn Casserole

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Zucchini Corn Casserole combines zucchini and corn into a delicious recipe that's perfect to serve as a light lunch or as a side dish with grilled chicken.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 4 cups grated zucchini
• 2 eggs, beaten
• One package of dry cornbread mix (8.5 ounce size package)
• ½ of a 4 ounce size can of diced jalapenos
• One 8 ounce size can of creamed corn
• 8 ounces of cheddar cheese, grated
• ¼ cup sour cream
• salt and pepper to taste

Instructions

1. In a bowl, combine the corn muffin mix with the eggs.
2. Add the sour cream, diced jalapenos, can of creamed corn, salt and pepper.
3. Then add the cheddar cheese and zucchini.
4. Mix to combine and pour in a 2-quart size baking dish that has been sprayed with cooking spray.
5. Bake at 375 for 30 to 40 minutes or until the middle is just about set.

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• 
  Stainless Steel Medium Grater
• 
  Pyrex Square (2 quart)

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 313Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 79mgSodium: 566mgCarbohydrates: 31gFiber: 4gSugar: 10gProtein: 12g

The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.

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