Cheesy Zucchini & Corn Casserole

Cheesy Zucchini Casserole

Podcast Recommendation: This American Life: The Leap (An interesting view into what people would do if they could time travel and a woman who got sober at age 13 but comes to the conclusion 20 years later that she’s not an alcoholic but AA saved her life.)

Servings: 6-8 servings

Prep Time: 10 minutes | Cook Time: 1 hour

Ingredients:

  • 2 tablespoons olive oil or butter
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 cup frozen corn
  • garlic salt and ground black pepper
  • 2 large zucchini, diced or shredded
  • 2 yellow squash, diced or shredded
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 3 eggs, beaten
  • 8 ounces mozzarella, shredded (separate into 3 and 5 ounces)
  • 8 ounces, cheddar or gruyere cheese, shredded (separate into 3 and 5 ounces)
  • 3/4 cup bread crumbs

Instructions:

  1. preheat the oven to 375 degrees
  2. put zucchini and yellow squash in a paper towel-lined bowl and put another paper towel on top of zucchini and yellow squash, squeezing down to absorb as much liquid as possible
  3. heat the olive oil in a large pot over medium high heat and add the garlic, onions, frozen corn kernels, zucchini, and yellow squash; cook for 15 minutes, stirring frequently to prevent sticking
  4. add the basil, oregano, garlic salt, and ground black pepper, stirring to combine
  5. combine the two 5 ounces of mozzarella and cheddar or gruyere
  6. combine remaining 3 ounces of mozzarella and cheddar or gruyere with the bread crumbs and garlic salt and ground black pepper
  7. remove from heat and add the 10 ounce cheese mixture and the beaten egg into veggie mix, stirring well to integrate
  8. line a casserole dish with parchment paper or just grease a pan with nonstick spray
  9. transfer veggie mixture to the pan
  10. top with bread crumb cheese mixture
  11. cover with greased foil, and bake for 40 minutes
  12. remove foil and bake uncovered for an additional 5 minutes

Recipe adapted from here.

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