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Zucchini Corn Casserole

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Zucchini Corn Casserole

Course Side Dish
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 people
Calories 261kcal

Ingredients

  • 1 Tablespoon butter
  • 2 pounds zucchini squash diced
  • 1 cup sweet onion diced
  • 2 teaspoons garlic minced
  • 1 (8.5 ounce) can corn drained
  • 1/2 cup nonfat plain Greek yogurt
  • 1/2 cup light sour cream
  • 2 eggs beaten
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 cup plain panko bread crumbs

Instructions

  • Preheat oven to 350 degrees F. Spray a 9×13-inch baking dish with nonstick cooking spray; set aside.
  • Melt butter in a large skillet over medium-high heat. Add zucchini and onion and sauté for 10 minutes, or until tender. Add garlic and cook for an additional minute.
  • In a large mixing bowl, combine cooked zucchini and onion, corn, yogurt, sour cream, eggs, salt, pepper and cheddar cheese.
  • Spread mixture in an even layer in prepared pan and top with bread crumbs. Spray crumbs generously with cooking spray. Bake, uncovered, for 45-50 minutes or until lightly golden brown on top.

Notes

MFP: MFF Zucchini Corn Casserole

Nutrition

Serving: 8.2g | Calories: 261kcal | Carbohydrates: 20.4g | Protein: 15.8g | Fat: 12.9g
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