LAYERED ZUCCHINI CORN CASSEROLE

Layered Zucchini Corn Casserole image

Provided by @MakeItYours

Number Of Ingredients 16

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INGREDIENTS
Butter, oil or cooking spray for baking dish
3 medium zucchini, ends trimmed, thinly sliced lengthwise (about 2 pounds)
2 tablespoons butter
1 bunch scallions, white and light green part only, chopped (or 1 small onion, finely chopped)
2 jalapeno peppers, finely chopped (seeded if desired)
4 cloves garlic, minced
4 ounces cream cheese, softened
1/2 cup mayonnaise
1/4 cup whole milk or half-and-half
3 large eggs, beaten
1 teaspoon salt
1/2 teaspoon freshly ground black pepper (or to taste)
2 cups corn kernels, fresh or frozen (thawed if frozen)
2 cups shredded Monterey Jack cheese
12-15 butter crackers (such as Ritz or Townhouse), crushed

Steps:

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 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'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.
NOTES
Can be assembled 1 day ahead. Let sit at room temperature for 30 minutes before baking or increase baking time 5-10 minutes if placing cold from the refrigerator into the oven.