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    You are in: Home / Recipes / Zucchini-Corn Casserole Recipe
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    Zucchini-Corn Casserole

    Zucchini-Corn Casserole. Photo by *Parsley*

    1/2 Photos of Zucchini-Corn Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Bec's Note:

    My grandma Lorraine Stromgren would listen to WCCO Radio's Joyce Lamont as she broadcasted a daily recipe. My grandma would sit by the radio with pencil in hand to write down those recipe favorites! A cookbook was published in 1979 after 10 years of recipes being broadcasted. Of over 2,000 recipes that had been broadcasted, the cookbook has the recipes that were the listeners' favorites.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Trim and scrub zucchini and cook them in boiling salted water for 6 minutes.
    2. 2
      Drain the zucchini and cut them in chunks.
    3. 3
      Mix the zucchini with the corn and beaten eggs- Set aside.
    4. 4
      Saute onion and green pepper until they are tender, the stir them into the zucchini mixture.
    5. 5
      Add salt and pepper.
    6. 6
      Turn mixture into a buttered 2-quart casserole.
    7. 7
      Sprinkle shredded cheese over the top, and sprinkle paprika over the cheese.
    8. 8
      Bake for 40 minutes at 350 degrees.

    Browse Our Top Corn Recipes

    Ratings & Reviews:

    • on August 02, 2014

      45

      This is rather like a crustless quiche. It has a slight sweet taste due to the sugar in the cream style corn. I enjoyed it, but my family, that is less favoring of eggs, did not. Mine was a little watery, but the sautéing of the zucchini with the onion and bell pepper would definitely cut down on moisture.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 14, 2008

      55

      I loved this casserole. The creamed corn and green pepper really add a special taste and texture that other zucchini casseroles lack. I streamlined the prep by cooking the zucchini (green and yellow) in the same skillet as thje onions and green pepper. I threw a little cheese right into the mixture in addition to the cheese on the top. I'll use this recipe again. Thanx!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 06, 2008

      45

      Another recipe for the zucchini files, thanks for posting Bec! My first try did come out a bit watery due to under-blanching of the zucchini on my part. I think next time I will try Parsley's method of sauteeing up the zucchini with the onion and pepper to release the water this way before baking. Which has the benefit of saving you a step as well. Love the story of your grandma listening by the radio too!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Zucchini-Corn Casserole

    Serving Size: 1 (234 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 195.0
     
    Calories from Fat 95
    48%
    Total Fat 10.6 g
    16%
    Saturated Fat 5.6 g
    28%
    Cholesterol 128.2 mg
    42%
    Sodium 395.3 mg
    16%
    Total Carbohydrate 18.2 g
    6%
    Dietary Fiber 2.9 g
    11%
    Sugars 5.8 g
    23%
    Protein 9.9 g
    19%

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