Corn and Zucchini Casserole

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!

Enjoy!