Zucchini Corn Bake
Total TimePrep: 20 min. Bake: 25 min.
Wow...this was really much better than I thought it would be. I used a big zucchini from my garden and two ears of corn. My husband loved it and says it's a keeper. For the topping, I didn't have dry crumbs so I used soft wheat bread crumbs made from two slices whole wheat bread spun around in my mini-chopper with the garlic and fresh oregano from my garden. Toasted them up in a skillet with the butter as instructed. If I had to improve it, I might put the sliced zucchini in a colander and add some salt about an hour before assembling the casserole to cut down on the wateriness. It was overall a YUMMY recipe just as is. Thank you for sharing this simple, lovely way to use up my garden zucchini.
I made this today to take over to my parents for a cook out. We all thought it was really good! I liked how quickly it came together and how rich it tasted, even though it was light. I will definitely make this again! Next time I may add some chopped red bell pepper to it, although I think you could add just about any veggies to it with great results!
This is delicious. I've made it with plain bread crumbs and Italian crumbs and both are great. I recommend it!