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Southern-inspired Layered Zucchini Corn Casserole is creamy, cheesy and the perfect way to use summer vegetables!



Total time

105 minutes




  • butter, oil or nonstick cooking spray for baking dish
  • 3 medium zucchini ( ends trimmed, thinly sliced lengthwise, about 2 pounds)
  • 2 tablespoons butter
  • 1 bunch scallions (white and light green part only, chopped)
  • 2 jalapeno peppers (finely chopped)
  • 4 cloves garlic (minced)
  • 4 ounces cream cheese (softened)
  • ½ cup mayonnaise
  • ¼ cup whole milk or half-and-half
  • 3 eggs (beaten)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper (or to taste)
  • 2 cups corn kernels (fresh or frozen)
  • 2 cups shredded Monterey Jack Cheese
  • 12 butter crackers (such as Ritz or Townhouse) (crushed)


  1. Preheat oven to 350 degrees.
  2. Butter, oil or spray a 2-quart baking dish.  Set aside.
  3. Grill the zucchini on a stovetop or outdoor grill until crisp-tender.  (Alternately, saute or roast the zucchini.)
  4. Heat butter over medium-high heat.  Add the scallions and jalapeno and cook 3-4 minutes just to soften.  Add the garlic and cook 10-15 seconds or until fragrant.  Transfer vegetables to a bowl.
  5. Add the cream cheese to the hot vegetables and stir until it's creamy.
  6. Stir in mayonnaise, milk or half-and-half, eggs, salt and pepper and blend until creamy.
  7. Place a layer of zucchini (1/3) at the bottom of prepared baking dish.  Spread 1/3 of the corn over the zucchini, spread 1/3 of the egg mixture over the zucchini and corn, then 1/3 cheese.  Repeat two more times.
  8. Sprinkle crushed butter crackers over the top.  Cover loosely with aluminum foil.
  9. Bake 30 minutes.  Remove foil and bake another 30 minutes or until bubbling and crackers are lightly browned.  Let rest 10 minutes before serving.

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