Zucchini Corn Casserole

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Have you ever been following a recipe then all of a sudden just went into freestyle mode? C’mon, I know I am not the only one! That is exactly what happened with this casserole. The original recipe that I fell in love with and was determined to make is a creation from Pinch of Yum. Lindsay’s recipes are fantastic and the photography tips are worth their weight in gold. Anywho… I had a boatload of zucchini, corn, and peaches from the Farmers Market, but I didn’t want to make anything sweet. I can hardly believe I just said that! Lindsay’s recipe was a crust less pie with lots of cheese and perfectly nestled in parchment paper. Visually, off the hook.

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Honestly, I don’t know how or when my version went off the rails. It may have been when I got to the ingredient list and discovered that my mushrooms had decided to take a walk on the wild and mushy side of life. Don’t get me wrong the casserole I baked was very good and I even squirreled away a serving, just in case. Was that mean?

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Mushrooms have a meaty texture so I swapped them out for bacon. Everything’s better with bacon, right? I also used mozzarella and Colby jack cheese. Wait, there’s more! Out went the pie plate and parchment paper, enter an 8” square baking dish. My family had no idea that this wasn’t the recipe that I had intended to make. Neither would you had I not confessed. Maybe I should have just said a recipe at Pinch of Yum inspired me. Oh well, the cat’s out of the bag now.

Zucchini Corn Casserole
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
A Delicious way to make use of the bounty of summer veggies. This hearty dish is a meal in itself.
  • 4 TBS butter
  • 1 vidalia onion, diced
  • 3 ears sweet corn, cut off the cob
  • 2 large zucchini, sliced thin (about 4 cups)
  • 1 TBS fresh basil
  • 1 tsp dried oregano
  • ½ tsp salt
  • 12 ounces (combined) of shredded cheese, Mozzarella and Colby Jack
  • 3 eggs, beaten
  • 6 slices of bacon, cooked and roughly chopped
  1. Preheat the oven to 375°.
  2. Heat the butter in a large, skillet over medium high heat.
  3. Add the onion, zucchini, and corn.
  4. Sauté until the veggies are soft, 5-10 minutes, and remove from heat.
  5. Add the basil, oregano, and salt.
  6. Add the cheese and the beaten egg.
  7. Prepare a 9x13 inch dish with nonstick spray.
  8. Add the mixture to the prepared pan and sprinkle bacon on top.
  9. Bake for 25 minutes.


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A Few Pictures

I’ve been immersed in green for the last couple of days, green drinks that is. My clients have requested them and I’ve been more than happy to oblige. Hanging out with my juicer hasn’t left me much time for baking. Truth be known, after those wickedly, insane, over the top Peanut Butter Fudge Pretzel Brownies, I needed to lay off sugar for a bit. Have no worries though, I’ve got something sweet up my sleeve.

So you didn’t think I’d completely forgotten about you I have a few pictures that I’ve been wanting to share. Hope you’re having a fun weekend. Take Care.