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Crispy Zucchini and Corn Casserole

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A vibrant plant-based casserole layered with tender zucchini, lightly charred corn, creamy basil sauce, rich marinara, and melty vegan cheese, all topped with crispy golden panko. This wholesome dish delivers comforting texture and bold, fresh flavor in every bite.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Ingredients

  • Casserole:
  • 1 1/2 tablespoons extra virgin olive oil, plus 1 tablespoon for drizzling
  • 3 cups thinly sliced zucchini (about 3 small to medium zucchini)
  • 2 medium to large ears of corn (about 1 1/2 cups kernels)
  • 2 small jalapeños, finely chopped (seeds removed if desired)
  • 2 cups (228 g) shredded vegan mozzarella-style cheese
  • 1 cup (240–250 g) marinara sauce
  • 1 heaping cup (65–70 g) panko bread crumbs
  • 1/2 teaspoon flaky sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons thinly sliced fresh basil (for garnish)
  • 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 fresh basil leaves (about 32 g)
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup (120 ml) water

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Prepare basil sauce: In a skillet, warm olive oil over medium heat. Add shallot and garlic; cook 2 minutes until fragrant. Stir in thyme and salt; cook 30 seconds. Remove from heat.
  3. Transfer mixture to a food processor. Add basil, lemon juice, and water. Blend until smooth, adding extra water if needed.
  4. Slice zucchini into 1/4-inch rounds and shave corn kernels from cobs.
  5. Heat 1 1/2 tablespoons olive oil in a skillet over medium-high heat. Add corn and cook 3–5 minutes until lightly charred.
  6. In a large bowl, combine zucchini, charred corn, jalapeños, and basil sauce. Toss to coat.
  7. Spread marinara sauce evenly in a 13×9-inch baking dish.
  8. Layer half of the zucchini mixture over marinara. Sprinkle with half of the vegan cheese. Repeat layers.
  9. Top with panko breadcrumbs, sea salt, black pepper, and drizzle with remaining olive oil.
  10. Bake 25–30 minutes, rotating halfway through, until golden and crispy on top.
  11. Rest 20 minutes before serving. Garnish with fresh basil.

Notes

  • Use evenly sliced zucchini to prevent sogginess.
  • Thaw and pat dry frozen corn before charring.
  • Substitute gluten-free panko for a gluten-free option.
  • Store refrigerated for up to 4 days.
  • Reheat in oven to maintain crispy topping.

Nutrition

Find it online: https://savorymomskitchen.com/crispy-zucchini-and-corn-casserole/