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As the summer months roll in, gardens and farmers' markets overflow with vibrant vegetables, and among the stars of this seasonal bounty are zucchini and sweet corn. The Creamy Zucchini & Sweet Corn Casserole is a delightful dish that showcases these fresh ingredients in a rich, satisfying way. With its luscious, creamy texture and a medley of flavors, this casserole is not just a dish; it's a celebration of summer's harvest.

Creamy Zucchini & Sweet Corn Casserole

Celebrate summer with this Creamy Zucchini & Sweet Corn Casserole, a comforting dish highlighting fresh, seasonal ingredients. Packed with flavor and nutrition, this versatile casserole makes a delightful centerpiece for family dinners or potlucks. A creamy blend of zucchini, sweet corn, and cheeses creates a rich filling, while a crispy breadcrumb topping adds satisfying texture. Discover how easy it is to enjoy healthy, delicious meals with this recipe that channels the essence of summer.
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Ingredients
  

2 medium zucchinis, finely grated

1 cup sweet corn (fresh or frozen)

1 cup ricotta cheese

1 cup shredded mozzarella cheese, divided

½ cup grated Parmesan cheese, divided

2 large eggs, lightly beaten

½ cup milk

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper, to taste

½ teaspoon dried oregano

½ teaspoon smoked paprika (optional, for a smoky flavor)

1 cup breadcrumbs (whole wheat or panko recommended for extra crunch)

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C). Grease a 9x13 inch baking dish lightly with olive oil to prevent sticking.

    Prepare the Zucchini: Grate the zucchinis using a box grater or food processor. To remove excess moisture and prevent a soggy casserole, place the grated zucchini in a clean kitchen towel or cheesecloth, gather it up, and gently squeeze out the water.

      Combine the Mixture: In a large mixing bowl, add the drained zucchini, sweet corn, ricotta cheese, lightly beaten eggs, milk, garlic powder, onion powder, oregano, and smoked paprika (if using). Season with salt and pepper. Mix all the ingredients together until well combined and creamy.

        Incorporate the Cheeses: Gently fold in ½ cup of the shredded mozzarella and ¼ cup of the grated Parmesan cheese into the zucchini mixture. This will enhance the creaminess and flavor of the casserole.

          Transfer the Mixture: Pour the combined mixture into the prepared baking dish. Use a spatula to spread it evenly across the dish to ensure uniform cooking.

            Prepare the Topping: In a separate bowl, mix the breadcrumbs with the remaining ½ cup of mozzarella, ¼ cup of Parmesan cheese, and the remaining 2 tablespoons of olive oil. Stir until the breadcrumbs are coated and the mixture is evenly combined.

              Top the Casserole: Evenly sprinkle the breadcrumb mixture over the zucchini mixture in the baking dish, ensuring every corner is covered for a delightful crispy topping.

                Bake to Perfection: Place the casserole in your preheated oven and bake for 35-40 minutes, or until the top is golden brown, crisp, and the cheese beneath is bubbling.

                  Cool and Garnish: Once baked, carefully remove the casserole from the oven. Allow it to cool for 5-10 minutes to set slightly. Garnish with freshly chopped parsley for a pop of color and flavor before serving.

                    Serve and Enjoy: Slice the casserole into squares and serve it warm. This dish pairs wonderfully with a side of fresh salad or grilled meats for a complete meal.

                      Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 6 servings