Mediterranean Creamy Zucchini and Corn Casserole
A comforting vegetable casserole made with tender zucchini, sweet corn, garlic, and a creamy Mediterranean-inspired sauce. Topped with Parmesan cheese and baked until golden, this dish works as a side or a light main.
Prep & Cook Time
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minute
Ingredients
Vegetables
2 medium zucchinis, sliced into thin rounds
1 cup corn kernels (fresh, canned, or frozen)
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp olive oil
Salt & pepper, to taste
Creamy Sauce
½ cup Greek yogurt (for creaminess and protein)
¼ cup milk
¼ cup grated Parmesan cheese
½ tsp dried oregano
½ tsp dried basil
Salt & pepper, to taste
Topping
¼ cup grated Parmesan cheese
2 tbsp breadcrumbs (optional for extra crunch)
1 tsp olive oil
Instructions
1. Preheat Oven
Preheat oven to 190°C (375°F).
Lightly grease a baking dish.
2. Sauté Vegetables
1. Heat olive oil in a pan over medium heat.
2. Add onion and garlic → sauté 2–3 minutes until soft.
3. Add zucchini and corn → cook 3–4 minutes until slightly tender.
4. Season with salt, pepper, oregano, and basil.
3. Prepare the Creamy Sauce
1. In a bowl, mix Greek yogurt, milk, and ¼ cup Parmesan.
2. Add a pinch of salt and pepper.
4. Combine and Assemble
1. Add sautéed vegetables to the creamy sauce → mix gently.
2. Transfer mixture to the prepared baking dish.
5. Add Topping
1. Sprinkle remaining Parmesan and breadcrumbs on top.
2. Drizzle with 1 tsp olive oil.
6. Bake
Bake in preheated oven 20–25 minutes, until casserole is bubbling and the top is golden.
7. Serve
Let cool 2–3 minutes before serving.
Optional: garnish with fresh parsley or basil.
Tips
Extra flavor: Add sun-dried tomatoes, olives, or roasted red peppers.
Vegetarian protein: Stir in cooked chickpeas or white beans.
Meal prep: Keeps well in the fridge for 3 days; reheat covered.
Make it lighter: Use skim milk or a mix of Greek yogurt and milk.
Nutritional Information
Calories: 210 kcal
Protein: 10 g
Carbs: 18 g
Fat: 11 g
Fiber: 4 g