Crispy Zucchini and Corn Casserole
User Reviews
5
Crispy Zucchini and Corn Casserole
Description
The Crispy Zucchini and Corn Casserole features thin slices of zucchini paired with charred corn kernels and finely chopped jalapeños, all tossed in a bright basil sauce made from olive oil, shallots, garlic, thyme, lemon juice, and fresh basil leaves. The mixture is layered over marinara sauce, topped with shredded vegan cheese, and finished with panko breadcrumbs to create a satisfying crispy crust once baked. The oven heat melds the flavors and softens the vegetables while keeping a slight bite. The basil sauce adds a herbal depth that complements the sweetness of the corn and the mild heat of the peppers. This casserole serves well as a hearty vegetarian main or a side dish alongside grains or proteins.
To assemble, a baking pan is coated with marinara, followed by the vegetable layers, cheese, and breadcrumbs, then baked at 375°F until bubbly and golden. The combination of textures—from tender zucchini to crunchy topping—makes the casserole inviting and balanced.
The recipe notes that combining zucchini and summer squash works well and suggests making tofu ricotta as an alternative to store-bought vegan cheese. Preparing the vegetables correctly by slicing zucchini not too thin prevents sogginess, and charring the corn adds complexity to the flavor. The dish can be enjoyed warm, garnished with sea salt, black pepper, and fresh basil slices.
Ingredients
Casserole
- 1 ½ tablespoons extra virgin olive oil plus more for finishing
- 3 cups zucchini about 3 small-medium, thinly sliced
- 2 corn about 1 1/2 cups corn kernels, medium-large ears
- 2 jalapeno pepper finely chopped (omit seeds for a very mild version, small
- basil sauce (recipe below)
- 2 cups vegan cheese shredded; 228g; example Violife mozzarella
- 1 cup marinara sauce 240-250g; of choice
- 1 heaping cup (65-70g) panko bread crumbs
- sea salt flaky sea salt; for serving
- black pepper flaky sea salt; for serving
- basil for serving, thinly sliced
Basil Sauce
- 4 tablespoons extra virgin olive oil
- 1 shallot thinly sliced, large
- 4 garlic thinly sliced, cloves
- 1 teaspoon thyme dried
- 1/2 teaspoon salt sea salt
- 2 cups tightly packed (32g) basil leaves
- 2 tablespoons lemon juice freshly squeezed
- 1/2 water 120 mL
Instructions
Casserole Directions
- Preheat your oven to 375°F/190°C.
- Make the Basil Sauce (recipe below).
- Prep the vegetables. Slice the zucchini and/or squash into rounds, but don’t slice too paper thin, or they’ll get soggy in the oven. Using a sharp knife, shave the kernels of each ear of corn.
- Char the corn. Heat a large cast iron skillet over medium-high heat and add 1 1/2 tablespoons of the extra virgin olive oil. Add the corn kernels. Cook the corn for 3-5 minutes until charred in spots, tossing just once or twice to get a nice char on them.
- In a large bowl, toss the zucchini and squash slices, charred corn, and jalapeños with the Basil Sauce. Mix well.
- Assemble the casserole. Pour the marinara sauce on to the bottom of a 13x9-inch (33x22 cm) baking pan. Spread out half of the zucchini/squash slices on top in a single layer (slight overlapping is okay). Then spoon some more of the corn/jalapeño mixture on top. Sprinkle the zucchini with half of the shredded vegan cheese on top (or dollop with blobs of the Tofu Ricotta, if using). Repeat the layers one more time, zucchini slices and corn first, then cheese.
- Sprinkle the top with the panko bread crumbs, a light sprinkle of flaky sea salt, some freshly cracked black pepper, and a drizzle of extra virgin olive oil (the olive oil aids in browning, so don’t skip it). Bake for 25 minutes, rotating the pan 180° halfway through to ensure even browning on the top, or until the top is crispy and golden brown.
- Remove from the oven and allow to cool for 20 minutes. Top with sliced basil.
Basil Sauce Directions
- In a small skillet, heat the extra virgin olive oil over medium heat. Add the shallot and garlic cook for 2 minutes, stirring frequently, until garlic just starts to turn golden.
- Add the thyme and salt. Cook for 30 seconds, tossing frequently to combine and to prevent burning. Remove from the heat.
- Transfer the shallot mixture and oil to a food processor. Add the basil, lemon juice, and water. Blend until the mixture is relatively smooth, adding a bit more water if needed to bring the sauce together. Taste for seasonings and add more salt or lemon juice as needed.
Notes
- Use a mix of zucchini and summer squash for best texture and flavor.
- Slice zucchini thinly but not paper-thin to avoid sogginess during baking.
- Char corn kernels to enhance their sweetness and add depth.
- If preferred, use tofu ricotta instead of store-bought vegan cheese for a homemade option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 29g | 10% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Sodium | 872mg | 36% |
| Potassium | 459mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 690IU | 14% |
| Vitamin C | 27mg | 30% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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