cheesy chipotle, corn and zucchini casserole
This Cheesy, Chipotle, Corn and Zucchini casserole is simply, in a word ~ tonguegasmic.

I was telling Nathan what all goes into it and he looked at me with that raised eyebrow and the corner of his mouth quirked in that annoyingly smug way and said; “Well, just make sure there’s more than just that for dinner”
Mr. Skeptical ate 2 big helpings the first night and then  finished off the rest for dinner the next night.

This casserole combines some of my favorite flavors and textures: crunchy sizzling bacon, the sweet snap of sauteed onions, spicy smoky-sweet chipotles, crisp sweet corn, gooey cheese and yummy zucchini.

(are you drooling yet?)

casserole ingredients

Cheesy Chipotle, Corn and Zucchini Casserole

Recipe adapted from one I found on my iFood Assistant. Can be seen here on Kraft.com

  • 3 Tbsp Basil Parmesan Vinaigrette dressing
  • 1 medium onion, chopped
  • 8 slices bacon, chopped
  • 3 medium zucchini, chopped (about 5 Cups)
  • 1 C frozen corn, thawed (I use sweet corn)
  • 1 to 2 C pizzeria 4 cheese blend (mozzarella, provolone, romano and parmesan)
  • 1/2 C sour cream
  • 4 Chipotles in adobo, chopped (start with 1, remember this is the heat aspect)

1. Preheat your oven to 350

2. Heat the dressing in a large skillet over medium-high heat

3. Add onions and bacon; cook, stirring occasionally for about 5 minutes or until the onions are just beginning to soften and you want to dive in because the smell of bacon and onions together is too tempting.

sizzling bacon

4. Stir in zucchini and cook about 10 minutes, or until the zucchini is lightly browned.  Stir the mixture occasionally to ensure even browning.

zucchini and bacon

5.  Remove from heat; add corn, 1 C cheese, sour cream and chipotles.  Mix well.

casserole ingredients. end

6.  Spoon into 2 to 2 1/2 Qt baking dish.  Top with 1 C cheese and bake about 15 minutes or until the cheese on top is all melty and gooey.

cheesy chipotle, corn and zucchini casserole baked

Stir and serve.

This is one of my new favorite side dishes.  Mr. Skeptical even asked me when I was making it again.  I can’t even begin to describe how much I love this melty, ooey, gooey, cheesy, spicy, creamy zucchini and corn casserole.

if you’re linking your tonguegasmic recipe up to the Mouthwatering Monday linky, Thank You!  I love finding new blogs and new recipes!

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I'm a deep-fried Southern belle, married to a cowboy boot wearin', Harley ridin’ Texan Prince Charming. I am the always proud and frequently exhausted mom to two 8th generation Texans My childhood was spent at my Granny's side learning to cook with cast iron, butter and that special southern ingredient -- love Today, I share my passion for food, family and photography with thousands of monthly readers on my blog, A Southern Fairytale. I love cute boots, my Canon camera, belly laughs with friends, the beach, my family and ellipses..."

22 Comments

  6. Oh heavenly goodness, I WAS drooling by the time you asked. Your pictures sell it like hotcakes. I’m thinking that my New Year’s resolution might ought to be to make all the wonderfully delicious-looking recipes I’ve mentally earmarked from favorite blogs, this recipe now among them.
    .-= Rebecca at Toothwhale´s last blog ..We’re reading: How the Grinch Stole Christmas =-.

    Reply

  8. Oh honey. You had me at the sizzling bacon!

    I just love how you make me drool every time I come visit you 🙂 I really need to jump in on your Mouthwatering Monday’s. I’m just afraid I may run out of recipes in a few weeks 😀
    .-= Momisodes´s last blog ..Deflating the holidays =-.

    Reply

  13. I’m about to make this again. Had to improvise a little the first time and I still dubbed it “veggie crack”. Can’t wait to have it again for dinner. And maybe for breakfast, if there’s any left.
    .-= ClumberKim´s most recent blog ..I Came, I Was Awed, I Cooked, part two =-.

    Reply

  17. I have a huge amount of zucchini in the garden this year and was looking for a way to use them and this receipe sounded so super yummy so we decided to try it. I just went for the 4 chipotles cuz we like spicy stuff, but for me next time I think I would use less. It is SUPER spicy with all 4. I felt like the peppers overpowered the other flavors. My hubby doesn’t want me to change a thing so I guess I’ll have to make two batches from now on. Thanks for a super yummy zuke receipe! This one is a keeper at our house! OH, I served it over rice and made it the main dish and it was GREAT!

    Reply

    1. Beth, thank you so much for letting e know! 🙂 Starting with the 4 is rather ambitious 😉 🙂 My friends joke that my husband and I have superhuman palates, we love spice. I’m glad your family loved it!

      i think it would be rather easy to separate it, let me know what chipotle ratio works for you, will you?

      Have a wonderful weekend and thank you so much!

      Reply

      1. Yes, we made this again. We just have so much zucchini and we loved it the first time around. Tonight I put in fresh jalapeno instead of the chipotle and it turned out super delish! I made a seperate one for the kids with no spice at all and for me and hubby I added 2 whole fresh from the garden chopped jalapenos and one that was seeded. Served over rice again and everyone LOVED it! Thanks again for the super receipe.

        Reply

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