This post may contain affiliate links. Please read my disclosure policy.
Corn & Zucchini Casserole ~ Summer vegetables are plentiful in this crustless quiche-like casserole. Delicious for breakfast, brunch or a meatless dinner everyone will enjoy.
I love this time of year! We have loads of summer squash and tomatoes, peppers are everywhere and we’re covered up with cucumbers. I wish we could eat like this all year long.
This delicious casserole is a nod to summer vegetables and is easy to make too. You don’t need a deep-dish cast iron skillet either, any old casserole dish will do as long as it holds 3 quarts.
Corn and zucchini are always a great pair and seem to welcome their little spicy friends to the party. Jalapeños, a little cayenne, and a few drops of hot sauce really take this mild egg casserole over and above without burning you up. Feta cheese adds a lovely bite and the ricotta helps gives the whole thing a beautiful texture.
Leftovers re-heat beautifully in the microwave so yesterday’s dinner makes a great breakfast tomorrow!
Serve with garden fresh tomatoes for a delicious and complete meal.
Thanks for PINNING!
If you try our recipe, please use the hashtag #savingroomfordessert on INSTAGRAM for a chance to be featured! FOLLOW Saving Room for Dessert on FACEBOOK | INSTAGRAM| PINTEREST | TWITTER for all the latest recipes and updates.
Summer vegetables are plentiful in this crustless quiche-like casserole. Delicious for breakfast, brunch or a meatless dinner everyone will love.
- 5 cups shredded zucchini
- 5 jalapeños (divided)
- 2 tablespoons butter
- 1 large sweet onion, chopped
- 2 cups corn kernels, fresh or frozen (see note for frozen)
- 1/2 teaspoon salt
- 1 cup ricotta cheese
- 4 ounces crumbled feta cheese (about 1 cup)
- 1/2 cup red bell pepper, chopped
- 1 tablespoon fresh thyme leaves
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 10 large eggs, lightly beaten
- hot sauce for serving, if desired
Preheat oven to 350 degrees. This casserole can be made in any kind of dish as long as it holds 3 quarts. If using a 13x9-inch casserole dish, lightly spray with cooking oil and set aside.
Slice the zucchini in half lengthwise and remove any large seeds. Grate the zucchini, peel and flesh, and put it in a colander to drain while preparing the remaining ingredients.
Slice 4 of the jalapeño peppers in half, set aside. Remove the seeds and membrane from the last jalapeño and chop fine. Set aside.
Place half the shredded zucchini on a clean kitchen towel. Gather the edges together and twist to tighten the zucchini into a ball. Squeeze tightly over a sink to remove any moisture. You will need to squeeze several times. Continue with the remaining half of shredded zucchini removing as much of the water as possible.
Heat a skillet on medium-high on the stove top (this can be your cast iron skillet if using to bake the casserole). Add the halved jalapeños, cut side down. Cook until lightly charred, about 5 minutes. Remove from the skillet and set aside.
Add the butter to the skillet and reduce the heat to medium. Add the onion and cook, stirring occasionally, until lightly browned. Add the shredded zucchini to the skillet with the onions and cook until very soft and dry, about 5 minutes. Remove the cast iron skillet from the heat.
If using a casserole dish, combine the chopped jalapeño, corn, salt, ricotta, feta, bell pepper, and thyme with the zucchini in a large mixing bowl. In a small measuring cup, combine the cornstarch, baking powder, black and cayenne peppers and add to the vegetable mixture. Stir until well combined. Add the lightly beaten eggs and mix well. Pour into the prepared casserole.
Top the casserole with the halved, charred jalapeños, cut side up.
Bake until the center is set and the edges are lightly browned, about 40-60 minutes depending on the size of your pan. A deep skillet will take longer to bake than a 13x9-inch casserole pan. Allow the casserole to rest for 10-15 minutes before serving. Serve with your favorite hot sauce.
Store leftovers in an airtight container in the refrigerator. Leftovers warm up nicely in the microwave.
This casserole can be baked in any baking that holds 3 quarts. I used a deep dish cast iron skillet but a 9x13-inch casserole would be fine. Be sure to grease the casserole or use cooking spray.
If using frozen corn, microwave until thawed and warmed, then drain well.
Inspired by a recipe in the July/August 2017 Eating Well Magazine
Here’s a link to my a few of our favorite Cast Iron Skillets:
The small print: If you decide to purchase something at Amazon after following my affiliate link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.
Another favorite recipe for using up summer squash is our Chocolate Zucchini Bread, talk about delicious! If you love vegetable quiches, please try this amazing Farmers’ Market Quiche. It’s really fantastic. Our Crustless Asparagus Cheese Pie is a terrific addition to the brunch table, and super easy to make too. As far as I am concerned, you can never have enough zucchini recipes in your back pocket. This wonderful post from Health.com gives us 26 Zucchini Recipes: Easy Ways to Use Summer Squash. Smitten Kitchen went off the charts with this creative, gooey and gorgeous Zucchini Grilled Cheese – and I can’t wait to try it! And finally, bust out your spiralizer and make zucchini noodles, also known as zoodles, and try our Shrimp Piccata over Zoodles for a healthy and delicious weeknight meal.
Thanks so much for stopping by! Have a wonderful week 🙂