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When it comes to comfort food, few dishes can rival the creamy, savory goodness of a well-crafted casserole. The Creamy Zucchini & Sweet Corn Casserole is a delightful dish that perfectly embodies this sentiment, seamlessly blending the sweetness of corn with the fresh, vibrant flavor of zucchini. This casserole is not just a feast for the taste buds; it's also a versatile option suitable for a wide range of dietary preferences, making it an ideal choice for family gatherings or weeknight dinners. Whether you’re a vegetarian or a meat lover, this recipe can be easily customized to suit your palate, ensuring that everyone at the table can enjoy a hearty serving.

Creamy Zucchini & Sweet Corn Casserole

Discover the joy of comfort food with this Creamy Zucchini & Sweet Corn Casserole! This dish perfectly blends the sweetness of corn and the vibrant taste of zucchini, making it a hit for family gatherings or weeknight dinners. Packed with nutrition, this casserole is versatile enough to accommodate various diets, allowing everyone to indulge. Follow our easy steps to create this creamy, delicious meal that’s sure to delight at your table!
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Ingredients
  

4 medium zucchinis, sliced into thin rounds

2 cups fresh sweet corn (or frozen, thawed)

1 cup heavy cream

1 cup shredded cheddar cheese (plus extra for topping)

1 cup grated Parmesan cheese

1 medium onion, finely chopped

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon smoked paprika (optional for a smoky flavor)

2 tablespoons olive oil

1 cup breadcrumbs (optional for a crispy topping)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, stirring frequently until they become translucent (about 3-4 minutes).

      Add Zucchini and Corn: Stir in the sliced zucchini and sweet corn. Cook for another 5-7 minutes, until the zucchini becomes tender but not mushy. Remove from heat.

        Prepare the Cream Mixture: In a large mixing bowl, combine the heavy cream, cheddar cheese, Parmesan cheese, thyme, salt, black pepper, and smoked paprika. Whisk until smooth.

          Combine Everything: Add the sautéed zucchini and corn mixture to the cream mixture, stirring gently to combine until all ingredients are thoroughly coated.

            Transfer to Baking Dish: Grease a 9x13 inch baking dish with cooking spray or butter. Pour the mixture into the dish, spreading it evenly.

              Topping (Optional): If you’d like a crispy topping, sprinkle breadcrumbs and a handful of additional cheddar cheese evenly over the casserole.

                Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden and bubbly.

                  Cool and Serve: Allow the casserole to cool for about 5 minutes before serving to let it set slightly. Serve warm and enjoy!

                    Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 6 servings