Paula Deen Zucchini and Corn Casserole

Paula Deen Zucchini and Corn Casserole mixes tender summer squash with cream-style corn, sautéed Vidalia onion, and sharp cheddar. The whole thing bakes in 35 minutes after 10 minutes of prep. It feeds 10 and belongs on the table at any cookout, potluck, or church supper.

Draining the zucchini is the step that decides how this casserole turns out. Boil it just until a fork slides in, then drain every last drop of water. If you skip that, the cream-style corn and eggs can’t hold things together, and you end up with soup instead of a casserole.

Chop the onion and bell pepper ahead of time and keep them in the fridge until you’re ready. The casserole bakes uncovered, so don’t tent it with foil or the cheese won’t brown. Pull it when the edges are bubbling and the top is golden.

Paula Deen Zucchini and Corn Casserole

0.0 from 0 votes

Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

150

kcal

A baked vegetable casserole made with boiled zucchini chunks, cream-style corn, and eggs, mixed with sautéed onion and bell pepper in butter, seasoned with paprika, and topped with melted sharp cheddar.

Ingredients

• 1 1/2 lbs (small) zucchini
  

• 1 (8 oz) can cream-style corn
  

• 2 lightly beaten eggs
  

• chopped vidalia onion
  

• chopped small red bell pepper
  

• 4 tablespoons Butter
  

• 2 tablespoons cream cheese
  

• 1/2 teaspoon salt
  

• 1/4 teaspoon Black pepper
  

• 1 cup grated sharp cheddar cheese
  

• 1 teaspoon paprika

Directions

• Boil the zucchini: Preheat oven to 350 °F. Cook zucchini in enough boiling salted water to cover, about 5-6 minutes, or until just tender. Drain, cut into chunks and combine with corn and eggs.
• Sauté the vegetables: Sauté onion and bell pepper in butter until golden brown, about 5 minutes. Add to zucchini and corn mixture and season with salt, pepper and paprika. Add cream cheese and mix.
• Bake the casserole: Pour mixture into a greased casserole dish. Sprinkle cheese on top. Bake uncovered for 25 minutes, or until lightly browned and bubbly.

Tools for this recipe

• Pyrex 9x13 glass baking dish, OXO 5-quart stainless steel colander, Lodge 10.25-inch cast iron skillet. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use yellow squash instead of zucchini?

Yellow squash works fine here since it has the same texture and water content. The casserole will look a little different with the yellow color, but the taste is just about the same. You can also mix both together if you have some of each.

How long does this casserole keep in the fridge?

It stays good for 3 to 4 days in a covered container. The zucchini softens more as it sits, so the texture changes a little by day three. Reheat slices in the oven at 350 degrees for about 10 minutes to get the cheese crispy again.

Can I assemble this the night before and bake it the next day?

You can prep the vegetables and sauté the onion and pepper the night before, but hold off on mixing everything together until you are ready to bake. The eggs and cream-style corn start to break down the zucchini if they sit overnight, and the casserole will be waterier than it should be.

Why boil the zucchini before adding it to the casserole?

Boiling gets rid of most of the water zucchini holds. Raw zucchini releases all that liquid during baking, and the casserole turns out soupy instead of set. Paula keeps the boil short, just 5 to 6 minutes, so the pieces stay firm enough to hold their shape in the dish.

What happens if I cover the casserole with foil while it bakes?

The cheese on top steams instead of browning, so you lose that golden crust. Paula bakes it uncovered for 25 minutes. If the cheese is browning too fast before the center sets, move it to a lower rack instead of covering it.