Crispy Zucchini and Corn Casserole

The crispy zucchini and corn casserole is more than just a dish; it’s a celebration of fresh, vibrant ingredients that bring an explosion of flavors with each bite. Originating from the rich tradition of farm-to-table cooking, this delightful casserole has found its way into the hearts and homes of families seeking wholesome, satisfying meals. The unique combination of tender zucchini and sweet corn creates a harmonious balance that is both comforting and exciting.

Imagine a warm, golden-brown casserole emerging from the oven, with the irresistible aroma of roasted vegetables and savory spices filling the air. The zucchini, with its mild and slightly sweet taste, pairs perfectly with the corn, offering bursts of natural sweetness in every mouthful. These two staples of summer harvest are not only delicious but also packed with nutrients, making the dish as healthy as it is indulgent.

One of the standout features of this recipe is the incorporation of vegan cheese, which melts into a creamy, rich layer without compromising on dietary preferences. This makes the crispy zucchini and corn casserole an inclusive choice, ideal for gatherings where dietary restrictions are a consideration. The finishing touch of a crunchy panko breadcrumb topping elevates the dish, providing a delightful contrast to the creamy interior. Each bite offers a crispy crunch followed by the smooth, velvety texture of the cheese and vegetables.

Served as a main dish or a hearty side, this casserole is versatile enough for any occasion. Its vibrant colors and fresh flavors are destined to impress at a family dinner, holiday celebration, or casual get-together with friends. The crispy zucchini and corn casserole is a testament to the joy of cooking and sharing meals that are both nutritious and indulgent, making it a perfect addition to your culinary repertoire.

A Harmony of Fresh and Flavorful Components

The success of a crispy zucchini and corn casserole lies in the thoughtful selection of its ingredients, which seamlessly combine for a delightful culinary experience. At the heart of this dish, freshly harvested zucchini and sweet corn kernels bring a vibrant splash of flavor and texture. Zucchini offers a tender, slightly sweet bite, while the corn adds an element of juicy, sun-kissed sweetness, creating a balanced contrast.

Complementing these vegetables is a generous dollop of basil sauce, an aromatic blend that enhances the depth of the casserole. This sauce, typically made with fresh basil leaves, garlic, lemon juice, and extra virgin olive oil, infuses the casserole with a zesty and herbaceous punch, exuding freshness in every bite. The quality of the olive oil can significantly enhance this flavor, making it prudent to opt for extra virgin varieties for their superior taste and health benefits.

For the vegan component, the casserole employs a high-quality vegan cheese that melts beautifully, imparting a rich, creamy texture without compromising the plant-based nature of the dish. Vegan cheese, often crafted from nuts, soy, or root vegetables, ensures that the casserole remains inclusive for all dietary preferences.

Achieving the iconic crispy layer is made possible by the use of panko bread crumbs. These Japanese-style bread crumbs are renowned for their light and airy structure, which crisps up perfectly when baked, creating an irresistible contrast to the soft, baked vegetables beneath. A sprinkling of flaky sea salt over the panko enhances this crust, adding a subtle punch of flavor.

Each ingredient in the crispy zucchini and corn casserole plays a pivotal role, from the basil sauce’s freshness and the vegan cheese’s creaminess to the panko’s crunch. This dish is a testament to how simple, quality ingredients can come together to produce a harmonious, flavorful, and satisfying vegan delight.

From Preparation to Perfection

The journey to achieving a delectable crispy zucchini and corn casserole begins with crafting a rich basil sauce. In a food processor, combine fresh basil leaves, garlic, pine nuts, a generous squeeze of lemon juice, and a pinch of salt. While blending, slowly add olive oil until the mixture reaches a velvety, smooth consistency. To elevate the flavor profile, consider adding a teaspoon of nutritional yeast for a slight cheesy undertone.

Next, prepare the vegetables. Start with the zucchini; trim the ends and cut them into even, thin slices. Not only does this allow for uniform cooking, but it also ensures an appealing texture in the final dish. For the corn, slice the kernels off the cob using a sharp knife. An essential step here is to char the corn kernels lightly. By cooking them in a hot skillet until they develop a slight char, you’ll introduce a smoky depth that enhances the overall savoriness of the casserole.

Assembling the casserole is a straightforward yet crucial part of the process. Begin by preheating your oven to 375°F (190°C). In your baking dish, lay down an even layer of sliced zucchini, ensuring each piece slightly overlaps its neighbor. Scatter a portion of the charred corn kernels over the zucchini and drizzle with some of the vibrant basil sauce. Repeat this layering process until all the vegetables and sauce have been used, making sure each layer is consistently distributed to facilitate even cooking.

The final step before baking involves bringing together elements of crisp and moisture. Sprinkle a handful of panko breadcrumbs atop the assemblage, followed by a light drizzle of olive oil to promote browning and add a crispy finish. Place the casserole in the center of the oven and bake for approximately 30-35 minutes. Midway through baking, rotate the pan. This ensures that the top layer browns evenly and achieves that coveted crispy texture. When the panko crumbs turn golden and the casserole emits a fragrant aroma, it’s ready to serve.

This process, while detailed, transforms a collection of simple ingredients into a harmonious, crispy zucchini and corn casserole, rich in both flavor and texture.

Serving and Enjoyment

Once your crispy zucchini and corn casserole emerges from the oven, it is a sight to behold. The top layer of breadcrumbs and vegan cheese is a golden-crisp delight, which contrasts beautifully with the vibrant green basil garnish you have thoughtfully scattered over the dish. This visual appeal is sure to impress your dining companions before they even take their first bite.

Whether you’re serving this casserole as a main dish or an accompaniment, its versatility allows for a range of serving options. As a centerpiece of your meal, pair it with a simple side salad of mixed greens, perhaps tossed with a light vinaigrette to complement the savory aspects of the casserole. If you’re incorporating the casserole within a larger meal spread, consider serving it alongside roasted vegetables or a grain dish like quinoa or couscous.

Planning to make the crispy zucchini and corn casserole ahead of time? No problem. This dish is ideal for meal prep. Simply prepare and bake the casserole, then let it cool to room temperature before refrigerating. When you’re ready to serve, reheat the casserole in the oven at a low temperature to bring it back to life while maintaining that coveted crispy texture. Avoid microwaving as it can make the dish soggy and diminish its delightful crispness.

To elevate your dining experience, consider pairing this dish with a light, chilled white wine such as Sauvignon Blanc or Pinot Grigio. For non-alcoholic options, a refreshing lemon-infused water can provide a delicate citrus touch that harmonizes well with the flavors in your casserole. As you gather around the table with loved ones, the joy of sharing a delicious homemade meal becomes evident—a memory that is just as satisfying as the dish itself.

Ingredients

Casserole

• 1 ½ tablespoons extra virgin olive oil, plus more for finishing
• 3 cups of thinly sliced zucchini (about 3 small-medium)*
• 2 medium-large ears of corn (about 1 1/2 cups corn kernels)
• 2 small jalapeños, finely chopped (omit seeds for a very mild version)
• Basil Sauce (recipe below)
• 2 cups (228g) shredded vegan cheese (I used Violife mozzarella)**
• 1 cup (240-250g) of your favorite marinara sauce
• 1 heaping cup (65-70g) panko bread crumbs
• Flaky sea salt and black pepper for serving
• Thinly sliced basil, for serving

Basil Sauce

• 4 tablespoons extra virgin olive oil
• 1 large shallot, thinly sliced
• 4 garlic cloves, thinly sliced
• 1 teaspoon dried thyme
• 1/2 teaspoon sea salt
• 2 cups tightly packed (32g) basil leaves
• 2 tablespoons freshly squeezed lemon juice
• 1/2 (120 mL) cup water

Instructions

1. Preheat your oven to 375°F/190°C.
2. Make the Basil Sauce (recipe below).
3. Prep the vegetables. Slice the zucchini and/or squash into rounds, but don’t slice too paper thin, or they’ll get soggy in the oven. Using a sharp knife, shave the kernels of each ear of corn.
4. Char the corn. Heat a large cast iron skillet over medium-high heat and add 1 1/2 tablespoons of the extra virgin olive oil.
5. Add the corn kernels. Cook the corn for 3-5 minutes until charred in spots, tossing just once or twice to get a nice
6. char on them.
7. In a large bowl, toss the zucchini and squash slices, charred corn, and jalapeños with the Basil Sauce. Mix well.
8. Assemble the casserole. Pour the marinara sauce on to the bottom of a 13×9-inch (33×22 cm) baking pan. Spread out half of the zucchini/squash slices on top in a single layer (slight overlapping is okay). Then spoon some more of the corn/jalapeño mixture on top. Sprinkle the zucchini with half of the shredded vegan cheese on top (or dollop with blobs of the Tofu Ricotta, if using). Repeat the layers one more time, zucchini slices and corn first, then cheese.
9. Sprinkle the top with the panko bread crumbs, a light sprinkle of flaky sea salt, some freshly cracked black pepper, and a drizzle of extra virgin olive oil (the olive oil aids in browning, so don’t skip it). Bake for 25 minutes, rotating the pan 180° halfway through to ensure even browning on the top, or until the top is crispy and golden brown.
10. Remove from the oven and allow to cool for 20 minutes. Top with sliced basil.
    In a small skillet, heat the extra virgin olive oil over medium heat. Add the shallot and garlic cook for 2 minutes, stirring frequently, until garlic just starts to turn golden.
11. Add the thyme and salt. Cook for 30 seconds, tossing frequently to combine and to prevent burning. Remove from the heat.
12. Transfer the shallot mixture and oil to a food processor. Add the basil, lemon juice, and water. Blend until the mixture is relatively smooth, adding a bit more water if needed to bring the sauce together. Taste for seasonings and add more salt or lemon juice as needed.