vegetarian casseroles

Zucchini Corn Casserole is Southern-inspired, creamy, cheesy and the perfect way to enjoy a summer vegetable bounty!

Zucchini Corn Casserole

Butter (oil or cooking spray

zucchini (ends trimmed, thinly sliced lengthwise (about 2 pounds))

butter

scallions

jalapeno peppers (finely chopped (seeded if desired))

garlic (minced)

cream cheese (softened)

mayonnaise

whole milk (or half-and-half)

eggs (beaten)

salt

black pepper (or to taste)

corn kernels (fresh or frozen (thawed if frozen))

Monterey Jack cheese

12-15 butter crackers (such as Ritz or Townhouse, crushed)

Preheat oven to 350 degrees.

Butter, oil or spray a 2-quart baking dish.  Set aside.

Grill the zucchini on a stovetop or outdoor grill until crisp-tender.  (Alternately, saute or roast.)

Heat butter in a skillet or saute pan over medium-high heat.  Add the scallions and jalapeno and cook 3-4 minutes just to soften.  Add the garlic and cook 10-15 seconds or until fragrant.  Transfer vegetables to a bowl.

Add the cream cheese to the hot vegetables and stir until it&#x27;s creamy.

Stir in mayonnaise, milk or half-and-half, eggs, salt and pepper and blend until creamy.

Place a layer of zucchini (1/3) at the bottom of prepared baking dish.  Spread 1/3 of the corn over the zucchini, spread 1/3 of the egg mixture over the zucchini and corn, then 1/3 cheese.  Repeat two more times.

Sprinkle crushed butter crackers over the top.  Cover loosely with aluminum foil.

Bake 30 minutes.  Remove foil and bake another 30 minutes or until bubbling and crackers are lightly browned.  Let rest 10 minutes before serving.

A colorful mix of vegetables, homemade enchilada sauce, corn tortillas, and cheese make this Vegetable Enchilada Casserole an ultimate comfort food.

Vegetable Enchilada Casserole

corn tortillas (0.64)

"taco blend" cheese (0.94)

zucchini (about 3/4 lb.) (0.95)

15 ounces. can black beans, drained* (0.55)

corn kernels (0.63)

green chiles (0.87)

(3-4 each) green onions (0.38)

cilantro (optional) (0.22)

salt (0.02)

Tbsp cooking oil (0.08)

Tbsp chili powder (0.30)

Tbsp all-purpose flour (0.02)

water (0.00)

tomato paste (0.33)

tsp ground cumin (0.05)

garlic powder (0.05)

cayenne pepper (0.02)

salt (0.03)

Cut the zucchini into small cubes. Rinse and drain the black beans. Slice the green onions (both green and white portions). Pull the cilantro leaves from the stems and give them a rough chop. Combine the zucchini, black beans, frozen corn kernels, green onions, cilantro, and diced green chiles in a bowl. Add 1/4 tsp salt and stir until evenly combined.

To make the enchilada sauce, combine the oil, chili powder, and flour in a small sauce pot. Whisk them together over medium heat and allow it to begin to bubble. Let the mixture bubble while whisking for about one minute. Add the water, tomato paste, cumin, garlic, cayenne, and salt. Whisk until smooth. Heat the sauce until thick and bubbly (about 3-5 minutes).

Preheat the oven to 350 degrees. Prepare a 9x9 casserole dish by coating lightly with non-stick spray. Spread a 1/2 cup of the sauce in the bottom of the dish. Arrange 1/3 of the tortillas over the sauce, followed by 1/3 of the vegetable mixture. Drizzle 1/2 cup of the sauce over the vegetables, then top with 1/2 cup cheese. Repeat these layers two more times, or until the vegetable mix, sauce, and cheese are gone.

Bake the casserole for 40-45 minutes, or until the edges are bubbly and the cheese just begins to brown on top. Slice into six portions and top with extra green onions and cilantro, if desired.

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Zucchini Corn Casserole

Vegetable Enchilada Casserole

Top 2 vegetarian casseroles recipes from across the web

The most viewed vegetarian casseroles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Zucchini Corn Casserole

Vegetable Enchilada Casserole

The most viewed vegetarian casseroles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine