Zucchini-Corn Casserole

"My grandma Lorraine Stromgren would listen to WCCO Radio's Joyce Lamont as she broadcasted a daily recipe. My grandma would sit by the radio with pencil in hand to write down those recipe favorites! A cookbook was published in 1979 after 10 years of recipes being broadcasted. Of over 2,000 recipes that had been broadcasted, the cookbook has the recipes that were the listeners' favorites."
 
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photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by *Parsley* photo by *Parsley*
photo by MARY J. photo by MARY J.
photo by MARY J. photo by MARY J.
photo by MARY J. photo by MARY J.
Ready In:
1hr
Ingredients:
10
Serves:
8-10
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ingredients

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directions

  • Trim and scrub zucchini and cook them in boiling salted water for 6 minutes.
  • Drain the zucchini and cut them in chunks.
  • Mix the zucchini with the corn and beaten eggs- Set aside.
  • Saute onion and green pepper until they are tender, the stir them into the zucchini mixture.
  • Add salt and pepper.
  • Turn mixture into a buttered 2-quart casserole.
  • Sprinkle shredded cheese over the top, and sprinkle paprika over the cheese.
  • Bake for 40 minutes at 350 degrees.

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Reviews

  1. This is rather like a crustless quiche. It has a slight sweet taste due to the sugar in the cream style corn. I enjoyed it, but my family, that is less favoring of eggs, did not. Mine was a little watery, but the sautéing of the zucchini with the onion and bell pepper would definitely cut down on moisture.
     
  2. I loved this casserole. The creamed corn and green pepper really add a special taste and texture that other zucchini casseroles lack. I streamlined the prep by cooking the zucchini (green and yellow) in the same skillet as thje onions and green pepper. I threw a little cheese right into the mixture in addition to the cheese on the top. I'll use this recipe again. Thanx!
     
  3. Another recipe for the zucchini files, thanks for posting Bec! My first try did come out a bit watery due to under-blanching of the zucchini on my part. I think next time I will try Parsley's method of sauteeing up the zucchini with the onion and pepper to release the water this way before baking. Which has the benefit of saving you a step as well. Love the story of your grandma listening by the radio too!
     
  4. Haven't tried yet but I will try it by grating the zuchini first. Then lightly salt and allow it to drain in a mesh colander over the sink. Before adding to the corn, I will give it a squeeze.
     
  5. I uploaded a photo. Hope it shows up with this review. I diced my squash, then boiled it 5 minutes. Drained it in a colander for a while before adding it to the mixing bowl with the other ingredients. I used fresh corn, cut from the cob. Added onion powder, garlic powder, celery salt, salt and black pepper. I think what kept it from being too wet was I mixed the 4 eggs with a box of jiffy cornbread mix and some sour cream and cottage cheese. It baked up soft but formed in 45 minutes. Yummy!
     
    • Review photo by MARY J.
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