Monday, 17 Jun 2024
Apps and side dishes Gluten Free Kid Friendly Lunch Recipes Vegan Vegetarian

Zucchini and Corn Casserole

Zucchini and Corn Casserole

The garden is planted and growing beautifully. Last week we dug up the first crop of potatoes. Yum, my favorite. I can’t wait to start harvesting some of my other favorite vegetables too. This recipe features a couple of garden classics, zucchini and corn. The corn is used 2 ways. First it’s sautéd along with the zucchini and then the rest is blended with milk to make a rich and creamy sauce. This dish is a step up from plain old corn on the cob. It’s ideal for a potluck too. Dig in and enjoy.



  • 3 zucchini, quartered lengthwise and then diced into 1/2 inch pieces (2 cups diced)
  • 1 cup diced onion
  • 2 tbsp olive oil
  • 1 tsp sea salt, divided
  • 4 ears of corn, shucked and cut from the cob (3 cups), divided
  • 1 cup soy milk or other non-dairy milk
  • 1/4 cup nutritional yeast
  • 3-4 dashes hot pepper sauce or to taste
  • 1 tsp mexican oregano (sub with mediterranean oregano if you don’t have mexican)
  • 1/4 tsp ground black pepper
  • 1/4 cup toasted bread crumbs (gluten free if needed)
  • 2 tbsp roughly chopped cilantro or parsley


  1. Preheat oven to 35o degrees.
  2. In a large skillet heat the oil to medium high. Add the onions, zucchini and 1/2 tsp salt.
  3. Sauté until the vegetables are tender, about 5-7 minutes.
  4. Add 2 cups of the corn, oregano and pepper. Sauté 1-2 minutes.
  5. Place the remaining 1 cup of corn, milk, nutritional yeast, remaining 1/2 tsp salt and hot pepper sauce in a blender and process on high until smooth.
  6. Pour into the pan with the vegetables. Stir to combine and cook until heated through, 2-3 minutes. Taste and add additional salt or hot pepper sauce if needed.
  7. Transfer to a casserole dish and top with the bread crumbs.
  8. Bake 20-25 minutes until hot and bubbly.
  9. Top with chopped cilantro or parsley and serve.


Approximately 6 servings.


Store leftovers in an airtight container in the refrigerator for 2-3 days.

recipe image
Recipe Name
Zucchini and Corn Casserole
Author Name
Published On

Post Comment

%d bloggers like this: