Description
Follow this simple recipe to make a baked casserole featuring zucchini and corn, perfect for a weeknight side dish or potluck.
Ingredients
Scale
- 2 cups shredded zucchini, squeezed dry
- 2 cups fresh or frozen corn kernels
- 1 cup all-purpose flour
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs, lightly beaten
- 1 cup shredded cheddar cheese, divided
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped green onion
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
- In a large bowl, whisk together the flour, baking powder, salt, and pepper.
- In a separate bowl, whisk together the milk, oil, and eggs until combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Stir in the squeezed zucchini, corn, green onion, and 3/4 cup of the shredded cheese.
- Pour the mixture into the prepared baking dish. Sprinkle the remaining 1/4 cup of cheese over the top.
- Bake for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
- Let the casserole cool for 5 minutes before slicing and serving.
Notes
- Squeeze as much liquid as possible from the shredded zucchini to prevent a watery casserole.
- You can substitute frozen corn for fresh, but do not thaw it first.
- For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 5
- Sodium: 350
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 10
- Cholesterol: 55