One Skillet Zucchini Corn Bacon Casserole is a cheesy and delicious one skillet recipe that works well as a side but is hearty enough to served as a main course.
One Skillet Zucchini Corn Bacon Casserole
Zucchini has to be one of the summer season’s most bountiful crops. I know that we get a ton of it from our own garden and it seems to be a popular addition to our CSA share as well. It can be tough to figure out new ways to enjoy zucchini, but this recipe makes that task just a little bit easier. Loaded with cheesy goodness, this one skillet dish is easy to prepare and delicious to eat. My pesto zucchini quesadillas are another way to make the most of your summer squash.
Zucchini Casserole Ingredients
- Zucchini: Use what you’ve got. Both green-skinned zucchini or yellow summer squash work excellently in this recipe. You can use one or the other or a combination of both.
- Bacon: Our family favorite brand is the Applegate Sunday Bacon with no sugar added. Nobody likes bad bacon so it’s definitely worth splurging on this ingredient.
- Corn: If you’ve got fresh corn on the cob on hand, you can use that but frozen corn is an easy way to get this casserole together quickly.
- Shallot: I love the delicate flavor shallot adds to this dish. If you don’t have one in your pantry, feel free to sub in about 1/4 cup of yellow onion.
- Cheese: We used a mixture of Parmesan and mozzarella to add cheesy goodness to our casserole, but any combination of cheeses that you have on hand will work just fine.
- Panko: The panko serves as a binder in this recipe. It coats the squash for just a hint of crunch.
If you want a light summer dinner, you can serve this dish as a stand alone meal. It would also be yummy served alongside some grilled steak or a plump and blistered sausage.
- 1 1/2 pounds zucchini, grated (about 4 cups)
- 8 oz bacon
- 1 small shallot, finely diced
- 16 oz corn
- 2 eggs
- 1 cup Parmesan cheese, grated
- 1 cup mozzarella cheese, grated
- 1/2 cup panko
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- Preaheat oven to 375º.
- Place grated zucchini in a fine mesh strainer and sprinkle with a little bit of salt. Leave it in the sink or placed over a bowl where the water can drain. This step will help pull liquid from the raw zucchini.
- Meanwhile, using kitchen shears or a sharp knife, cut raw bacon into small pieces. Place bacon in an oven-safe skillet and cook over medium-high heat until bacon is cooked through and crumbly. Drain off and reserve fat. Set bacon aside.
- Return one tablespoon of bacon fat to skillet and heat until grease is hot. Add diced shallot and cook just until shallot is fragrant and translucent, about thirty seconds or so. Use a slotted spoon to removed shallot from skillet. Set aside.
- After the zucchini has been resting for at least fifteen minutes, place it in a flour sack dish towel or cheesecloth. Squeeze out as much liquid as you can, reserving the zucchini.
- In a large bowl, combine zucchini, corn, eggs, panko, Parmesan, mozzarella, salt, garlic powder, cayenne and shallot. Stir with a wooden spoon until mixed thoroughly. Add bacon and stir just until combined.
- Pour mixture into the skillet you used to cook the bacon and shallot. Spread evenly. Bake in preheated oven for 25-30 minutes or until the top of the casserole is golden brown and the edges are crispy.
Amount Per Serving: Calories: 343Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 96mgSodium: 994mgCarbohydrates: 23gFiber: 3gSugar: 5gProtein: 22g