As published in Sunday's Atlanta Journal and Constitution Sept. 3, 2023, from the book "Zucchini Love" by Cynthia Graubart
ZUCCHINI, CORN and RED PEPPER CASSEROLE
This colorful casserole can be served for breakfast, lunch, or dinner, making it a terrific buffet or potluck offering.
You can assemble it the day before and hold it in the refrigerator until baking, or freeze it after baking for up to
3 months. The zucchini slices are boiled and dried to prevent the casserole from turning watery.
Ingredients
1 1/2 pounds zucchini, sliced in 1/4 inch rounds
2 tablespoons extra-virgin olive oil
1 red bell pepper, diced
1 medium onion, diced
2 garlic cloves, minced
1 1/2 cups fresh (or thawed from frozen) corn kernels
3/4 cup shredded cheddar cheese
1 (4.5 ounce) can chopped green chiles, drained
1 egg, lightly beaten
3/4 cup dry breadcrumbs, divided
1/2 cup grated Parmesan cheese, divided
Salt and freshly ground black pepper
2 tablespoons butter
Directions
Heat the oven to 350 degrees.
Spray or grease an 8-inch square baking dish.
Bring a large pot of water to a boil over high heat. Add the zucchini and cook for 5 minutes.
Drain and spread on a clean dish towel to dry.
Heat a large skillet over medium heat. When hot, add the oil, then the bell pepper and onion.
Cook until the vegetables begin to soften - about 10-12 minutes. Stir in the garlic and cook 1 minute.
Transfer the zucchini to a large bowl and add the softened vegetables. Stir in the corn, cheddar, sour cream,
chiles, egg, 1/4 cup breadcrumbs, and 1/4 cup Parmesan cheese.
To check seasoning, take a small spoonful of the mixture and and saute in a skillet until cooked through.
Taste the cooked mixture, and season the uncooked mixture with salt and pepper accordingly.
Pour into the prepared baking dish.
Melt butter in a skillet and stir in the remaining breadcrumbs and Parmesan cheese. Sprinkle the
breadcrumb mixture over the casserole.
Bakin 45-50 minutes until the casserole is set and a knife inserted in the center comes out clean.
Serves 6
Nutrition per serving:
328 calories, 12 grams protein, 27 grams carbohydrates, 9 grams total sugars, 4 grams fiber,
20 grams total fat, 0 grams saturated fat, 70 milligrams cholesterol, 401 milligrams sodium (based
on the salt included being 1/16th of a teaspoon. )
