Zucchini and Corn Casserole Recipe by Paula Deen

Level: Easy

Time: 40 MINUTES

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  • 1 1/2 lbs zucchini, (small)
  • 1 (8 oz) can cream-style corn
  • 2 eggs, lightly beaten
  • Vidalia onion, chopped
  • small red bell pepper, chopped
  • 4 tablespoons butter
  • 2 tablespoons cream cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup sharp cheddar cheese, grated
  • 1 teaspoon paprika


Step 1

Preheat oven to 350°. Cook zucchini in enough boiling salted water to cover, about 5-6 minutes, or until just tender. Drain, cut into chunks and combine with corn and eggs.

Step 2

Sauté onion and bell pepper in butter until golden brown, about 5 minutes. Add to zucchini and corn mixture and season with salt, pepper and paprika. Add cream cheese and mix.

Step 3

Pour mixture into a greased casserole dish. Sprinkle cheese on top. Bake uncovered for 25 minutes, or until lightly browned and bubbly.

Zucchini and Corn Casserole


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