Corn Zucchini Scallop Recipe

This delightful Corn Zucchini Scallop recipe is a game-changer for your side dish repertoire! Imagine tender zucchini layered with sweet corn, creamy cottage cheese, and a crunchy breadcrumb topping. It's incredibly versatile – perfect for a weeknight dinner or a show-stopping addition to your next buffet or potluck. Make it ahead of time and simply pop it in the oven when you're ready to serve. Prepare to be amazed!

Prep Time 20 mins

Cook Time 60 mins

Calories 247.5 kcal

Protein 21g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Corn Zucchini Scallop

Kernel Corn
2 tablespoons all-purpose flour
Zucchini
½ cup thinly sliced yellow onion
2 tablespoons butter
½ teaspoon salt
1 cup cottage cheese
1 large egg
Fine Breadcrumbs

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How to Make Corn Zucchini Scallop

Preheat oven to 350°F (175°C). Grease a 1 ½-quart casserole dish.
In a medium bowl, combine 2 cups of frozen corn and 2 tablespoons of all-purpose flour. Place 1 cup of the corn mixture in the prepared casserole dish.
Arrange thinly sliced zucchini (approximately 2 medium zucchini, about 2 cups sliced) over the corn mixture.
Top the zucchini with ½ cup of thinly sliced yellow onion.
Dot the top with 2 tablespoons of butter and sprinkle with ½ teaspoon of salt.
Add the remaining 1 cup of corn mixture on top of the onion.
In a separate bowl, whisk together 1 cup of cottage cheese and 1 large egg. Pour this mixture evenly over the corn.
Sprinkle the top generously with ½ cup of bread crumbs.
Bake for 45-60 minutes, or until golden brown and bubbly. Let stand for 10 minutes before serving.