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Crispy Summer Zucchini and Sweet Corn Casserole

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A crispy, creamy casserole featuring fresh summer zucchini and sweet corn with a golden, crunchy panko-Parmesan topping. Perfect for a quick, easy, and flavorful summer dish.

Ingredients

Scale
  • 4 medium fresh summer zucchinis, thinly sliced (about 1/4 inch thick)
  • 2 cups fresh sweet corn kernels (from about 3 ears) or frozen, thawed
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups whole or 2% milk (can substitute almond or oat milk)
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 3/4 cup panko breadcrumbs
  • 1 teaspoon fresh thyme leaves
  • A handful of fresh basil, chopped
  • Salt and pepper to taste
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil or butter.
  2. Thinly slice the zucchinis to about 1/4 inch thickness. Cut kernels off the corn cobs if using fresh. Finely chop the onion and mince the garlic.
  3. Heat olive oil in a large skillet over medium heat. Add onions and cook until soft and translucent, about 4 minutes. Add garlic and sauté for another minute until fragrant.
  4. Add zucchini and corn to the skillet. Cook for 5-7 minutes, stirring occasionally, until zucchini is just tender but still holds some bite.
  5. Sprinkle flour over the sautéed vegetables and stir well to coat. Slowly whisk in the milk, ensuring no lumps form. Let simmer gently until thickened, about 3-4 minutes. Remove from heat.
  6. Stir in 1 cup shredded cheddar cheese, fresh thyme, and basil. Season with salt and pepper to taste.
  7. Pour the creamy vegetable mixture into the prepared baking dish and spread evenly.
  8. In a small bowl, combine panko breadcrumbs, grated Parmesan, and melted butter. Sprinkle evenly over the casserole.
  9. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and crispy.
  10. Let the casserole cool for 5-10 minutes before serving to allow layers to set.

Notes

Use fresh zucchini for best texture; if using frozen corn, thaw and drain well to avoid sogginess. Keep an eye on the topping after 20 minutes of baking and tent with foil if browning too fast. Let casserole rest before slicing for easier serving. Panko breadcrumbs provide a lighter, crispier topping than regular breadcrumbs. For gluten-free, substitute flour and breadcrumbs with gluten-free alternatives. Vegan adaptations include plant-based milk, vegan cheese, and olive oil instead of butter.

Nutrition

Keywords: zucchini casserole, sweet corn casserole, summer vegetables, crispy casserole, cheesy casserole, easy summer recipe, vegetable bake

Find it online: https://yumbelle.com/crispy-summer-zucchini-and-sweet-corn-casserole-easy-homemade-recipe/