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Zucchini and Corn Casserole

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 35 minutes

Servings: 10



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


Preheat oven to 350 °F. 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.

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.

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

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