Get ready to transform your dinner table with a mouthwatering Mexican Zucchini and Corn Gratin that will make your taste buds dance! This incredible dish combines the fresh, vibrant flavors of zucchini and sweet corn with a creamy, cheesy sauce that's guaranteed to become an instant family favorite. Whether you're looking for a show-stopping side dish or a light main course, this gratin brings the perfect balance of comfort food and fresh, seasonal ingredients that will have everyone asking for seconds.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 medium zucchinis, sliced
- 1 cup corn kernels (fresh or frozen)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup milk
- 1/4 cup breadcrumbs
- 2 tbsp butter
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x9 inch baking dish with butter or cooking spray to prevent sticking.
- Wash and slice zucchinis into thin, uniform rounds approximately 1/4 inch thick. This ensures even cooking and consistent texture throughout the dish.
- If using fresh corn, carefully cut kernels off the cob. If using frozen corn, thaw and drain excess moisture to prevent watery consistency.
- In a mixing bowl, combine shredded cheese, milk, paprika, salt, and pepper. Whisk together until ingredients are well incorporated and create a smooth sauce.
- Layer half the zucchini slices on the bottom of the prepared baking dish, creating an even, overlapping pattern.
- Spread corn kernels evenly over the zucchini layer, ensuring uniform distribution.
- Pour the cheese and milk mixture over the zucchini and corn, making sure to cover all ingredients thoroughly.
- Top with remaining zucchini slices, creating a second layer.
- Melt butter and mix with breadcrumbs. Sprinkle this buttery breadcrumb mixture evenly over the top of the gratin.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and zucchini is tender.
- Remove from oven and let rest for 5-10 minutes to allow the gratin to set and cool slightly before serving.
- Serve hot as a side dish or light main course, garnished with fresh herbs like cilantro or parsley if desired.
Tips
- • For the best texture, slice zucchinis uniformly and pat them dry to prevent excess moisture in your gratin. • Use fresh corn when in season for the most vibrant flavor, but high-quality frozen corn works perfectly too. • Make sure to drain corn thoroughly to prevent a watery consistency in your final dish. • Choose a good melting cheese like cheddar or Mexican blend for maximum creaminess. • Don't skip letting the gratin rest after baking - this helps the dish set and makes serving easier. • For extra flavor, consider adding a pinch of cumin or chili powder to the cheese mixture. • If you want a crispier top, broil the gratin for 1-2 minutes at the end of cooking, watching carefully to prevent burning. • Serve immediately for the best texture and flavor, while the cheese is still melty and the top is golden brown.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 15g
Protein: 10g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 40mg
