Zucchini & Corn Casserole

Prep Time
Cook Time
Ready In

"This is a really nice dish to serve as a side or on its own as a whole meal. We really love the flavors, and this is so easy to make, and a great way to use up zucchini that you can't give away for love nor money! I often thrown in a handful of vegies ~ that are in the fridge. A very versatile recipe that you can mix and match to your taste, but don't stray to far from the original, as its great! Note: You may need 3 zucchini depending on the size of your zukes."

Original recipe yields 8-12 servings


  • Serving Size: 1 (153.6 g)
  • Calories 206.6
  • Total Fat - 16.2 g
  • Saturated Fat - 9.5 g
  • Cholesterol - 121.8 mg
  • Sodium - 265.5 mg
  • Total Carbohydrate - 8.1 g
  • Dietary Fiber - 1.7 g
  • Sugars - 1.8 g
  • Protein - 8.6 g
  • Calcium - 174.7 mg
  • Iron - 1 mg
  • Vitamin C - 13.9 mg
  • Thiamin - 0.1 mg

Step 1

Melt the butter in a pan & add spring onions, fry until onions are just soft.

Step 2

Add the zucchini and cook over a low heat until zucchinis are just soft but not brown, stirring occasionally, add the crushed garlic just before zucchini is soft. Remove from heat.

Step 3

Mix the zucchini mix with the well-drained corn. Put the mixture into a buttered baking dish. ( Approx 7 x 11 inch)

Step 4

Empty the cream into a separate bowl and add the eggs; mix through really well. Add half the cheese and season to taste.

Step 5

Pour cream mixture over the zucchini mix that is in the baking dish.

Step 6

Sprinkle the top with the remaining cheese and bake in a moderate oven for 30-35 minutes or until set.

Step 7

Garnish with shopped chives and slice and serve whilst hot.

Tips & Variations

No special items needed.