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Introduction

Creamy Zucchini & Sweet Corn Casserole

Discover the comfort of a Creamy Zucchini & Sweet Corn Casserole, perfectly blending fresh zucchini and sweet corn for a dish that's both wholesome and delicious. Ideal for family dinners, gatherings, or as a nutritious side, this recipe highlights the nutritional benefits of its key ingredients. With layers of rich cheeses and a crunchy breadcrumb topping, this casserole promises to be a hit at any table. Try this versatile recipe and enjoy a delightful taste experience!
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Ingredients
  

2 medium zucchinis, grated

1 cup sweet corn (fresh or frozen)

1 cup ricotta cheese

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

2 large eggs, lightly beaten

1/2 cup milk

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1/2 teaspoon dried oregano

1/2 teaspoon smoked paprika (optional for a smoky flavor)

1 cup breadcrumbs (preferably whole wheat or panko for extra crunch)

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) and grease a 9x13 inch baking dish with a little olive oil.

    Prepare Zucchini: Grate the zucchinis and squeeze out excess moisture using a clean kitchen towel or cheesecloth. This step is crucial to avoid a watery casserole.

      Mix Ingredients: In a large mixing bowl, combine the grated zucchini, sweet corn, ricotta cheese, eggs, milk, garlic powder, onion powder, oregano, smoked paprika (if using), salt, and pepper. Mix until everything is well incorporated.

        Layer Cheeses: Fold in ½ cup of the mozzarella and ¼ cup of the Parmesan cheese into the zucchini mixture. This will add creaminess and flavor.

          Transfer to Baking Dish: Pour the mixture into the prepared baking dish, spreading it evenly with a spatula.

            Prepare Topping: In a separate bowl, combine the breadcrumbs with the remaining mozzarella and Parmesan cheese, along with the remaining olive oil. Mix well until the breadcrumbs are evenly coated.

              Top the Casserole: Scatter the breadcrumb mixture over the zucchini cheese mixture, ensuring an even layer over the top.

                Bake: Place the casserole in the preheated oven and bake for 35-40 minutes, or until the top is golden and crisp, and the cheese is bubbling.

                  Cool and Garnish: Once done, remove the casserole from the oven and let it cool for about 5-10 minutes. Garnish with chopped fresh parsley before serving.

                    Serve: Slice into squares and serve warm. This casserole pairs beautifully with a fresh salad or grilled meats.

                      Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 6 servings