Cheesy Zucchini-Corn Casserole

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Cheesy Zucchini-Corn Casserole

This cheesy casserole is a delicious way to use up some of that over-abundant summer zucchini.
Servings 6


  • 1 pound sliced zucchini
  • 1/4 teaspoon salt
  • 1 1/2 8 oz. containers cottage cheese
  • 3/4 cup dry bread crumbs
  • 1/4 cup wheat germ
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon dried basil
  • 1 15-1/4 oz. can whole kernel corn drained
  • 2 to matoes sliced
  • 3 ounces sliced monterey jack cheese


  • Preheat oven to 375°F.

    Place zucchini slices in a colander, sprinkle with salt and set aside to drain for 15 minutes. Press zucchini against the sides of the colander to squeeze out any more water, pat dry with paper towels and set aside.

    In a large bowl, combine cottage cheese, bread crumbs, wheat germ, parsley and basil. Set aside.

    Line the bottom of a baking dish with zucchini slices. Spread half the cottage cheese mixture evenly over zucchini. Sprinkle corn on top and cover with the remaining cottage cheese mixture. Top with tomato slices and cover everything with the Monterey Jack cheese.

    Cover with aluminum foil and bake for 15 minutes. Let stand 10-15 minutes before serving.

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