Description
This Savory Garden Zucchini Casserole is the ultimate summer comfort dish, combining fresh zucchini, sweet corn, and a blend of cheeses with a moist corn muffin base. Perfect for a family meal or potluck, it’s easy to prepare and bakes into a golden, cheesy delight that’s bursting with fresh herbs and subtle spices.
Ingredients
Scale
Vegetables
- 2 medium zucchini (drained well after grating)
- 1 cup corn (fresh or frozen)
- 1 medium onion (can substitute shallots or leeks)
- 1 small jalapeño (optional, omit for a milder dish)
Cheese
- 1 cup cheddar cheese (half mixed in, half for topping)
- 1 cup gruyère cheese (can mix with other cheese varieties if desired)
Other Ingredients
- 1 package corn muffin mix (gluten-free mix can be used)
- 2 large eggs (or flax eggs for a vegan version)
- Fresh herbs such as thyme or cilantro
- Spices like garlic powder or cumin
Instructions
- Prep the Vegetables: Grate the zucchini and drain it well to remove excess moisture. Dice the onion finely and chop the jalapeño small if using. Prepare the corn, ensuring it’s thawed if frozen.
- Mix the Cheese and Eggs: Combine half of the cheddar cheese with the gruyère cheese in a large mixing bowl. Beat the eggs (or prepare flax eggs if vegan) then add to the cheese mixture along with fresh herbs and chosen spices like garlic powder or cumin.
- Combine Ingredients: Add the grated and drained zucchini, corn, onion, and jalapeño to the cheese and egg mixture. Stir well to combine all the ingredients evenly.
- Add Corn Muffin Mix: Gently fold in the corn muffin mix until all ingredients are incorporated, forming a thick batter-like consistency.
- Prepare for Baking: Pour the mixture into a greased casserole dish and evenly sprinkle the remaining cheddar cheese on top as a golden crust.
- Bake: Bake in a preheated oven at 375°F (190°C) for about 55 minutes, or until the top is golden brown and the casserole is set in the center. Remove from the oven and let cool slightly before serving.
Notes
- Make sure to drain the grated zucchini well to avoid a watery casserole.
- Use flax eggs as a vegan substitute by mixing 2 tablespoons of ground flaxseed with 5 tablespoons of water and letting it rest for 5 minutes.
- For a milder casserole, omit the jalapeño or reduce the amount.
- Fresh herbs like thyme or cilantro add brightness; feel free to substitute with your favorites.
- Gluten-free corn muffin mix can be used to accommodate dietary needs.
- Allow the casserole to cool slightly before serving to set properly and enhance flavors.
