Zucchini Corn Gratin

5 from 3 votes

Fresh zucchini and sweet corn are tossed with garlic, scallions, thyme, cream, and Parmesan, then baked with a crisp, golden breadcrumb topping.

Prep Time10

Cook Time20

resting time15

Total Time45

Course: Vegetable - Side Dish, Vegetable Casserole, Vegetables, vegetarian

Cuisine: American

Keyword: baked zucchini and corn casserole, cheesy zucchini bake, zucchini casserole with cheese, zucchini casserole with corn, zucchini corn gratin

Servings: servings

Calories: 155kcal

Author: Renee Goerger

Equipment

Ingredients

For the casserole:

6 cups chopped zucchini
1½ cups corn kernels
2 teaspoons kosher salt divided
¾ teaspoon black pepper divided
3 tablespoons butter
2 tablespoons olive oil
3 cloves garlic minced
½ cup half and half
⅓ cup grated (or shredded) Parmesan cheese
½ cup chopped scallions
1 teaspoon thyme leaves

For the topping:

¼ cup grated (or shredded) Parmesan cheese
¼ cup prepared bread crumbs

US Customary - Metric

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Instructions

Preheat the oven to 400 degrees Fahrenheit (205 Celsius).
Heat the butter and oil in the skillet over medium/high heat.
Add the zucchini and cook, stirring occasionally for 2-3 minutes.
Season with half of the salt and half of the pepper. Stir well.
Add the corn, garlic, half and half, Parmesan cheese, scallions, thyme leaves, and the remaining salt and pepper.
Cook, stirring occasionally for 3-4 minutes.
Transfer the zucchini and corn mixture to a baking dish that has been sprayed with cooking spray.
Top the vegetable mixture evenly with the ¼ cup Parmesan cheese, and ¼ cup bread crumbs.
Bake (uncovered) in the preheated 400-degree oven for 20 minutes or until the topping is golden brown.
Remove from the oven and allow to sit for 10-15 minutes before serving.

Notes

May be made in advance (minus the topping) and kept in the refrigerator 2 days in advance of baking. Before baking add the topping of Parmesan cheese and bread crumbs.

Leftovers may be kept in the refrigerator in an airtight container for up to 5 days.

Leftovers may be frozen in an airtight container for up to 2 months. Thaw in the refrigerator overnight and reheat (uncovered) in the oven, microwave, or air fryer until hot.

Nutrition