Sweet Corn & Yellow Zucchini Casserole

Score a perfect side for every day meals when you make squash into exquisite!

Serves 6


1 large zucchini cut into thin slices (about 2 ½ C)

1 ¾ C frozen white corn thawed (or fresh cut off cob!)

1 T oil to grease baking dish

3 large eggs

1 C heavy cream

1 T sugar

2 T AP flour

1 t kosher salt + ½ t black pepper (More to taste if desired)

½ t nutmeg

2-3 large sage leaves

¼ t hot chili flakes if desired


  • Preheat oven to 400 degrees F.
  • Rub oil onto bottom and sides of a 9” X 9” baking dish, or similar size baking dish with high sides. Place thawed, drained corn on bottom in even layer. Layer the zucchini slices on top of corn, angling them and covering the corn completely.
  • Mix the eggs, cream sugar, flour, salt and pepper, and nutmeg with a whisk until well blended. Pour over the top of the vegetables. Can add a bit of cracked black pepper and kosher salt to top before baking if desired. Add the sage leaves and rub with a little oil.
  • Bake for 10 minutes.
  • Lower heat to 350 degrees.
  • Bake for another 20-25 minutes or until sides start to brown well and the mixture begins to rise. (That’s the eggs doing their magic!)
  • Remove from oven. Let sit for about 5 minutes.
  • Slice and serve.

This is a basic recipe. You can get creative and add caramelized onions before adding sauce, or melting Monterrey Jack cheese on top, or topping with scallions when served.

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