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Corn & Zucchini Casserole ~ Garden to Table

5 from 3 votes

Summer vegetables are plentiful in this crustless quiche-like casserole. Delicious for breakfast, brunch or a meatless dinner everyone will love.

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Corn & Zucchini Casserole – delicious anytime!

 

A corn and zucchini casserole in a cast iron deep dish skillet topped with jalapeño peppers

 

Summer vegetables are plentiful in this crustless quiche-like casserole.

This Zucchini Casserole is the perfect summer dish! We love this fresh casserole that’s perfect served for breakfast, brunch or a meatless dinner everyone will enjoy. We have loads of summer squash and tomatoes, peppers are everywhere and we’re covered up with cucumbers. It’s been a great garden year!

 

A corn and zucchini casserole is a deep dish cast iron skillet

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.

 

A sliced corn and zucchini casserole on a table served with tomatoes

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.

 

A slice of corn and zucchini casserole on a plate with tomatoes

Leftovers re-heat beautifully in the microwave so yesterday’s dinner makes a great breakfast tomorrow!

 

A slice of corn casserole on a plate with tomatoes

Serve with garden fresh tomatoes and a hunk of crusty bread for a delicious and complete meal.

 

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A cast iron pot filled with a corn and zucchini casserole topped with jalapeño peppers

 

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Corn & Zucchini Casserole

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 8
Course: Main Course
Author: Tricia
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5 from 3 votes
Summer vegetables are plentiful in this crustless quiche-like casserole. Delicious for breakfast, brunch or a meatless dinner everyone will love.

Ingredients

  • 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)
  • ½ teaspoon salt
  • 1 cup ricotta cheese
  • 4 ounces crumbled feta cheese (about 1 cup)
  • ½ cup red bell pepper, chopped
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • 10 large eggs, lightly beaten
  • hot sauce for serving, if desired

Instructions

  • Preheat oven to 350°F.  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.

Recipe Notes

  • 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
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 251kcal | Carbohydrates: 17g | Protein: 16g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 261mg | Sodium: 573mg | Potassium: 488mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1168IU | Vitamin C: 40mg | Calcium: 230mg | Iron: 2mg

 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.

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46 Comments

  2. Alison

    Have you tried freezing this ? thinking this could be good to make now with all the zucchini and corn and save some to eat at a later date.

    Reply

    • Tricia Buice

      Hi Alison – no we did not try freezing it but baked quiches usually do pretty well when frozen. I would under-bake it a little before freezing, then thaw and cook in the oven until done. I also think this would be great in muffin sized quiches. Those would probably do great in the freezer and could be re-warmed in the microwave. Worth a try! Let us know if you freeze this recipe – I’m sure all our readers would be happy to know if it works!

      Reply

  5. cheri

    Wow! this dish makes my heart sing, love garden veggie filled meals. Looks like your garden is in full swing Tricia, enjoying these last few months of summer.

    Reply

    • Tricia Buice

      I think it would be great to split this casserole in half. Just bake in a smaller 1 1/2 quart casserole dish and watch the cooking time. It should split pretty easily. You could probably bake in an 8×8-inch square pan too, or a small skillet! I hope you enjoy this casserole as much as we do 🙂 Thanks for the great question.

      Reply

  9. Michele @ Bacon Fatte

    I just LOVE this summer veggie-filled casserole! I can just imagine the fresh zucchini and corn flavors together with some heat from the jalapenos and the delicious feta bringing it all home! Beautiful recipe!

    Reply

      • Christy

        Are there substitutes for the ricotta and feta? We’re not lovers of either. Maybe Pepperjack? I’d love your thoughts on this! The dish looks incredible and we’d love to try it!
        Thank you!

      • Tricia Buice

        Hi Christy. I agree that Pepperjack would be tasty in this combination however I haven’t tested it. The ricotta adds so much I’d be afraid to leave it out completely. Cottage cheese is a good substitute and you really can’t taste it. You might even try sour cream in place of ricotta. If using just melty cheese I’m afraid the casserole won’t hold together. Let us know if you give it a try!

  10. Pam

    It looks good enough to eat, Tricia! ☺ Very delicious looking! I love the combo of zucchini and corn and with jalapeños and feta, it’s bumped up a notch for sure. I just can’t imagine there being any leftovers… Thanks for the recipe, a must try! Take care

    Reply

  11. Monica

    Looks so pretty, Tricia! I think a crustless quiche might be the way to go in the summer…this way, we can save room for all the ice cream we need to eat. And I love anything with sweet summer corn and the zucchini just look amazing at the farmer’s market right now. Wish I could have a big wedge of this for lunch!

    Reply

  17. Gina Marie

    My two favorite vegetables corn and zucchini! Not just for the summer time although you’re right they’re pretty abundant during this time of year but in general. I will definitely be big enough this recipe this looks amazingly
    good! ????

    Reply

  19. Dannii

    Courgette and corn is such a classic combo and I love that you have added jalapeño too. What a great summery dish.

    Reply