Tex-Mex Corn Zucchini Casserole
Sweet corn and tender zucchini baked in a creamy, lightly spiced Tex-Mex sauce with melted cheese and a golden top. It’s cozy, colorful, and family-friendly—great for potlucks or weeknight dinners.
Prep: 15 minutes
Bake: 35–40 minutes
Total: ~55 minutes
Serves: 4–6
Ingredients
2 medium zucchini, diced
2 cups corn kernels (fresh or frozen, thawed)
1 small onion, finely chopped
2 cloves garlic, minced
1 cup sour cream
1 cup shredded cheddar or Monterey Jack
½ cup shredded mozzarella
2 large eggs
1 tsp ground cumin
½ tsp smoked paprika
Salt & black pepper to taste
2 tbsp olive oil
Topping
½ cup crushed tortilla chips or buttered breadcrumbs
1 tbsp melted butter
Chopped parsley or coriander
Instructions
1. Preheat
Heat oven to 180°C (350°F).
Lightly grease a baking dish.
2. Saute Veggies
Heat olive oil in a pan over medium heat.
Saute onion for 3–4 minutes until soft.
Add garlic and cook 30 seconds.
Add zucchini and cook 3–4 minutes until just tender.
Remove from heat; stir in corn.
3. Make the Creamy Base
In a bowl, whisk sour cream, eggs, cumin, paprika, salt & pepper.
Stir in shredded cheeses.
4. Assemble
Combine veggies with creamy mixture.
Spread evenly in baking dish.
Mix topping ingredients and sprinkle over the top.
5. Bake
Bake 35–40 minutes until set and lightly golden.
Rest 5–10 minutes before serving.
Notes
Lightly sauteing zucchini prevents excess moisture.
Keep spices mild—this is Tex-Mex inspired, not spicy.
Use fresh corn when in season for extra sweetness.
Tips
Add black beans for extra protein.
Serve with avocado slices or lime yogurt drizzle.
Pairs well with grilled chicken or fish.
Frequently Asked Questions
Is this kid-friendly?
Yes—cheesy, mild, and slightly sweet.
Can I make it ahead?
Yes—assemble up to 24 hours ahead and bake when needed.
Can I make it gluten-free?
Yes—use gluten-free chips or skip the topping.
Nutritional Information
Calories: ~280 kcal
Protein: 14 g
Carbs: 18 g
Fat: 18 g
Fiber: 3 g