Cheesy Corn, Cabbage & Zucchini Casserole Recipe Is Deliciously Different Casseroles Vegetarian Vegetables Lunch Dinner Side Dishes Farm to Table Recipe

Zucchini casseroles are a hit year-round, but even more so during the summer gardening seasoning. If you're looking for new, different zucchini recipes, do we have an interesting one for you! This cheesy vegetable casserole recipe not only uses zucchini, but cabbage, which is a vegetable making a comeback in the popularity department, and corn.

This easy zucchini casserole has a short list of ingredients and mixes up in one bowl. Here is what you need to have on hand to make this casserole for lunch or dinner: vegetable oil, eggs, dried Italian seasoning, flour, baking powder, green cabbage, zucchini, corn, onion, Parmesan cheese, garlic and cheddar cheese. The cabbage needs to be steamed or cooked until tender before being added to the other ingredients.

Serve this cheesy zucchini and cabbage casserole as a vegetarian lunch or dinner, or as a side dish with chicken, pork, beef or seafood. This easy casserole recipe would also be a wonderful addition to a holiday menu or taken to a potluck or cookout.

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 to 35 minutes
Total Time: 40 to 45 minutes
Servings: 8

Ingredients

• 1/2 cup vegetable oil (you could use olive oil)
• 4 eggs, beaten
• 1 teaspoon dried Italian seasoning
• 1 cup flour
• 1 teaspoon baking powder
• 1 green cabbage, chopped and steamed until tender
• 3 medium zucchini, sliced (about 3 cups)
• 1 cup whole kernel corn (canned, frozen or fresh)
• 1 onion, chopped 
• 1/2 cup grated Parmesan cheese
• 4 cloves garlic, minced or pressed
• 1 1/2 cups grated cheddar cheese

Helpful Products

• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Salt and Pepper
• Baking Dishes
• Rubber Spatula
• Mixing Bowl
• Grater
• Nonstick Cooking Spray
• Airtight Containers
• 13x9-inch Baking Pan

Recipe Notes

• Optional breadcrumb topping: Stir together 1/2 cup coarse breadcrumbs and 1 tablespoon melted butter. Sprinkle over casserole during last 10 to 15 minutes of baking.

• Try this recipe with yellow crookneck squash instead of zucchini, or a combination of both.

• You can use other cheeses instead of cheddar. Try Monterey Jack, provolone, gruyere, Swiss cheese, Colby Jack, pepper-jack or your favorite blend.

• Store any leftovers covered in the fridge for up to four days. Reheat in the microwave.

Here's how to make it: 

1. In a mixing bowl, stir together the oil, eggs and Italian seasoning. Season with salt and pepper. Add the flour and baking powder. Stir to combine. 
2. Add the onion, garlic, zucchini, corn, cabbage and Parmesan cheese. Stir to combine. Add more salt and black pepper, if desired. Pour into a greased 13x9-inch baking pan or similar-size baking dish. 
3. Bake in a preheated 350-degree F oven for about 20 minutes. Top with the cheddar cheese and bake about 10 to 15 minutes more. 

Nutrition Facts Per Serving

Calories: 301

Total Fat: 19.2g

Saturated Fat: 7.7g

Cholesterol: 210mg

Sodium: 255mg

Total Carbohydrate: 18g

Dietary Fiber: 1.9g

Total Sugars: 2.8g

Protein: 15.7g

Vitamin D: 20mcg

Calcium: 263mg

Iron: 2mg

Potassium: 358mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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