Great Late Summer Bake: Zucchini and Sweet Corn

[The Amateur Gourmet is on vacation and, while he’s gone, he’s asked his friends to cover for him. Last year, Adam met Emily Farris when she asked him to be a judge at her Annual Casserole Party in Brooklyn. You can check out her blog Casserole Crazy or pre-order her book, also called Casserole Crazy, which comes out October 7th! Here’s a quick summer casserole to enjoy before it’s truly fall.]


I’m probably one of the few crazies who bake in the summer time. The idea is made even crazier by the fact that I have no air conditioning in my tiny kitchen. Luckily I have some friends who indulge me in my desire to crank up the oven to 400 degrees in late August, and are willing to have impromptu dinner parties on my less-than-glamorous roof.

Last summer, one friend, who lived Uptown, stopped by the Union Square Greenmarket on her way to my Brooklyn apartment every Friday and called to tell me what was available. At that point, I would make up the bare bones of a casserole recipe.

Unfortunately, that friend has since moved back to California, and I’ve been in New Hampshire working at a camp for the past five weeks, but last August this Greenmarket charade, and an abundance of sweet corn and zucchini, led to one of my favorite seasonal recipes. The result was an amazingly fresh, savory—yet sweet from the corn—simple summer casserole.

Serves 4-5


4 medium zucchini, thinly sliced

the corn of two cobs

1 large white onion, finely chopped

3 cloves garlic, minced

1 cup Parmesan cheese, grated

8 oz. sour cream

1/4 tsp black pepper

1 tsp sea salt

2 eggs


Preheat oven to 400º.

In a 2 to 2 1/2 qt casserole dish, mix the zucchini and corn.

In a mixing bowl mix the remaining ingredients. Pour the mixture over the casserole, cover and bake 35-40 minutes. Remove the cover, stir and bake an additional 10-15 minutes.

Let sit 10 minutes before serving.

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