Cheesy Zucchini Corn & Green Chile Casserole

Preheat your oven to 375°F and grease a medium 2‑quart baking dish. Husk and wash the corn, then cut the kernels off the cobs. Slice the zucchini into rounds about ½‑inch thick and quarter each slice so they’re bite‑sized. Stem, seed, and dice the green chiles —I'm using Anaheim chiles from the garden; Hatch or poblano will also work beautifully. Dice 1 cup of yellow onion.

Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the diced green chile and diced onion, cooking until softened and fragrant, about 5–7 minutes.

Add the corn kernels and quartered zucchini to the skillet, cooking until slightly softened and the corn turns a bright yellow (if using yellow corn), about 5 minutes.

Add 3 minced garlic cloves, 1 teaspoon dried summer savory (or substitute dried basil leaves), and 1 teaspoon dried oregano to the skillet with the corn, zucchini, chile, and onion. Stir in ½ teaspoon black pepper and 1 teaspoon salt, then cook for about 1 minute, or until fragrant. Remove from heat and allow the mixture to cool slightly before combining with the egg custard base.

In a large bowl, combine 2 eggs and ½ cup of heavy cream or whole milk, then beat until smooth and fully combined.

To the bowl, add ½ cup shredded sharp cheddar cheese, ½ cup shredded Monterey Jack cheese, and ½ cup grated Parmesan cheese, stirring until evenly combined.

Add the sautéed vegetables to the bowl with the egg and cheese mixture, stirring until everything is evenly combined.

Pour the mixture into the prepared 2‑quart baking dish, spreading it evenly to ensure the vegetables and custard are distributed throughout.

In a small bowl or measuring cup, melt 3 tablespoons of butter. Add ½ cup of panko breadcrumbs, stirring until the crumbs are evenly coated.

Spread the buttered breadcrumbs evenly over the top of the casserole. Bake in the preheated oven for 30–45 minutes, or until the casserole is set and firm, and the breadcrumbs are golden brown and crispy.

Allow the casserole to cool for 10-15 minutes.

Enjoy!

For more delicious garden and casserole recipes, check out these next:

• Ham Asparagus & Swiss Strata (Overnight Brunch Casserole)
• Savory Cottage Pie
• Jalapeno Ham & Cheese Scalloped Potatoes
• Picante Chicken Bake
• Turkey Tetrazzini with Sun-Dried Tomatoes
• Green Chile Chicken Enchilada Casserole
• Ground Beef Enchilada Casserole
• Reuben Corned Beef Casserole