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    Zucchini-Corn Casserole

    Zucchini-Corn Casserole. Photo by *Parsley*

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    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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    Units: US | Metric


    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


      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.

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    • on August 14, 2008


      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!

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    • on September 06, 2008


      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)


    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
    Total Fat 10.6 g
    Saturated Fat 5.6 g
    Cholesterol 128.2 mg
    Sodium 395.3 mg
    Total Carbohydrate 18.2 g
    Dietary Fiber 2.9 g
    Sugars 5.8 g
    Protein 9.9 g

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