Zucchini and Corn Casserole

READY IN: 55mins
Recipe by Tisme

This can be served on it's own or served as a side. You may need 3 zucchini depending on the size. But this is so easy to make, and a great way to use up zucchini that you can't give away for love nor money!.

Top Review by Leggy Peggy

I made this because I had some cream and zucchini that had to be used up. I had to make a few changes. Only had 3/4 cup of cream, two eggs and a yolk, and a red onion rather than spring onions -- obviously I was in Sunday-night-clean-up mode. Also threw in a handful of must-use chopped coriander (cilantro). I baked it for a little longer than stated, but that was because I had four dishes in the oven. So now the verdict -- this is sensational. I expected a nice little side dish, but the flavours are perfect. It really is a special and easy-to-make dish that will become a staple in our house. But one comment. You say it makes four serves. At that rate, the calorie count is bound to scare people off. I baked this in a 7x11-inch glass casserole dish and could get 10 nice slices for a side dish. Perhaps you should change the yield. Thanks for posting such a great recipe.

Ingredients Nutrition


  1. Melt the butter in a pan & add spring onions, fry until onions are just soft.
  2. Add the zucchini and cook over a low heat until zucchinis are just soft but not brown, stirring occasionally, add the crushed garlic just before zucchini is soft. Remove from heat.
  3. Mix the zucchini mix with the well-drained corn. Put the mixture into a buttered baking dish.
  4. Empty the cream into a seperate bowl and add the eggs; mix through really well. Add half the cheese and season to taste.
  5. Pour cream mixture over the zucchini mix that is in the baking dish.
  6. Sprinkle the top with the remaining cheese and bake in a moderate oven for 30-35 minutes or until set.
  7. Garnish with shopped chives and slice and serve whilst hot.

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