Ingredients
– 2 tablespoons olive oil
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 3 cups zucchini, thinly sliced
– 2 cups corn kernels (fresh or frozen)
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 4 large eggs
– 1 cup milk
– 1 cup shredded cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 1/2 cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley (optional)
Preparation
1. **Preheat the Oven:**
– Preheat your oven to 375°F (190°C).
– Grease a 9×13-inch baking dish or casserole dish with a bit of olive oil or non-stick spray.
2. **Prepare the Vegetables:**
– In a large skillet, heat the olive oil over medium heat.
– Add the chopped onion and cook until it becomes translucent, about 5 minutes.
– Add the minced garlic and cook for another 1 minute.
– Stir in the sliced zucchini and corn kernels, and cook until the vegetables are tender, about 5-7 minutes. Remove from heat and set aside.
3. **Make the Batter:**
– In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper.
– In a separate bowl, whisk the eggs and milk together until well combined.
– Pour the wet ingredients into the dry ingredients and stir until just combined.
4. **Combine and Assemble:**
– Fold the cooked vegetables into the batter until evenly distributed.
– Stir in the shredded cheddar and Monterey Jack cheeses.
– Pour the mixture into the prepared baking dish and spread it out evenly.
– Sprinkle the grated Parmesan cheese over the top.
5. **Bake:**
– Bake in the preheated oven for about 30-35 minutes, or until the top is golden brown and the casserole is set.
– A toothpick inserted into the center should come out clean.
6. **Garnish and Serve:**
– If desired, garnish with chopped fresh parsley.
– Let the casserole cool for a few minutes before serving.
Enjoy your delicious Corn and Zucchini Casserole!
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