Zucchini, corn and cherry tomato casserole

I knew I wanted to make something with zucchini and corn.  I also wanted there to be leftovers — something I could easily eat for lunch over the next couple days.  For the first time in my life, it occurred to me that a casserole might be the answer.  So I made one.  And it will definitely, definitely not be my last casserole.  It hit the spot.

This dish is total comfort food.  It’s particularly nice when you wake up in August with a cold that’s left your head in a cloud (colds in August = not fair), or even when all the news stories are just so miserable that it feels good to make something simple and grounded.

Contrary to my previous thoughts on casseroles, this is a light dish.  You could eat it as either a main or a side course.  If it’s a main, you may want to pair it with a tossed green salad.  Also, this recipe isn’t fussy.  If you have little bits of leftover grains around your house, you might mix them in place of or in addition to the rice.  I can picture something with millet, quinoa, farro or wheat berries being totally yummy.

Zucchini, corn and tomato casserole
Adapted from Wild Rice Casserole in Super Natural Every Day
Serves 4-6

  • 2 eggs
  • 1 t fine sea salt
  • 1 t fresh black pepper
  • 2 t Dijon mustard
  • 2 cloves of garlic, minced
  • 1 c cottage cheese
  • 1 c grated Romano (or another mild, hard or semi-hard cheese)
  • 2 c cooked rice (I used short grain brown rice)
  • 1/2 c red onion (1/2 medium red onion), diced
  • 1 c cherry tomatoes, sliced
  • 1 c zucchini (1 small zucchini), roughly cut into matchsticks
  • 1 ear of corn, cut from the cob
  • 4 large leaves of fresh basil, chiffonaded

Preheat oven to 350.

Whisk eggs, salt, pepper, mustard and garlic in a medium bowl.  Stir in cottage cheese and 1/2 c of Romano (half of the cheese).  Stir in the rice, zucchini, tomatoes and corn.  Stir until rice and veggies are fully coated in the egg mixture.

Transfer all ingredients to a baking dish.  I used a large pie plate.  A 9×13 glass pan would also work well.  Top with the remaining cheese.

Cover casserole with foil and bake until set, approximately 20 min.  Remove foil and bake until the top is well browned, approximately 40 min.

Remove from oven and let cool for 15 min.  Top with fresh basil.

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13 thoughts on “Zucchini, corn and cherry tomato casserole

  1. Allison, I am serious drooling! I haven’t yet had breakfast and I only wish your casserole were sitting in front of me right now:)
    I really need to go out and get Heidi’s book if this is any indication of the type of comfort food she is serving up.
    Cheers,
    Erin

  2. Firstly I want to apologize for my frenzied post under the trail mix cookies. I was panic-stricken over my apparently haunted oven but you talked me down and I appreciate it =) and by the time I had them cooking on the sky rack at 325 for 10 minutes, all was FREAKEN DELICIOUS.

    That said, I made this casserole last night and using my stacked knowledge I cooked it high in the oven at a slightly lower temp and dude, it came out like TOTALLY GORGEOUS. It was incredible. I had reservations about using cottage cheese and I have to say that a piece of my stubborn heart came loose once I mixed it in, cause it wasn’t so bad afterall. I used risotto/arborio rice cause that’s all I could find in our pantry and it probably made it a more _________ (what’s the word? doughy? gooey? fat? tacky?) consistency than brown rice, but it was soooooo good.

    Alec was dogging it too, which made me feel very proud. I upped the dijon a little too cause once I start I just can’t ever stop with the mustard, you know how it is. I am making this again tomorrow because instead of having any leftovers, between 5 and midnight we ended up eating the whole thing yesterday. HA, I WIN!!!

    Next up, white bean salad. You’re too cool, I swear.
    (takes bite of cookie) nom nom nom…

    • I’m so glad to hear the casserole didn’t burn to pieces! Such a good idea with the arborio rice…I’m in love with that stuff. And awesome use of the term “sky rack.”

      Btw, I am so with you on the dijon. I could put in loads more…in both this dish and the white beans…

  3. we made this (kids & i) with quinoa a bit ago, because i forgot to make the rice in advance. it was really good! we’ll add more mustard next time (this friday, for a potluck dinner), & put in a bit less onion (for the kids). with the quinoa, i felt like it had more protein, & i’m thinking of trying it with red quinoa this time, too. gave my mom some, & she also liked it, & has since made it. best of all–the kids argued over who’d get to take the leftovers for lunch!

  4. Pingback: Summer Vegetable Casserole « Sunny Side Up

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