This easy zucchini casserole is a hearty, cheesy, and comforting family dinner made with fresh zucchini, a bread crumb topping and plenty of gooey cheese. A quick and easy zucchini casserole recipe that’s perfect for using up fresh summer zucchini!

Garden zucchini coming out your ears? This zucchini casserole turns a whopping 9 cups of shredded zucchini into one seriously delicious side dish. Garlic, herbs and 3 different cheeses bring the flavor, while a buttery panko topping adds that golden CRUNCH we all know is the best part.

And don’t worry—we’ve got a simple trick for getting rid of all that extra zucchini moisture so you don’t end up with a puddle at the bottom of your casserole.

I planted ONE zucchini plant this year. One. I thought I was being smart because zucchini plants are notorious for producing more squash than any human could possibly eat. Well, I picked 10 zucchini and there were still 21—yes, TWENTY-ONE—on the dang plant! What?!

Clearly, I needed a recipe that could put a serious dent in my zucchini situation, and this casserole was the winner!

It’s an easy vegetable side dish for Sunday dinner, summer BBQs or potlucks—and apparently the answer to one wildly overachieving zucchini plant.

Ingredients You’ll Need

• Shredded Zucchini: You’ll need about 2 ½ pounds, or 9 cups once shredded. Don’t peel it! The skin is tender and adds color.
• Onion + Garlic: Sautéing them first takes away the raw bite and adds so much more flavor to the casserole.
• Eggs + Sour Cream: These bind everything together and give the filling its creamy texture.
• Dijon Mustard: Just a teaspoon adds a little tang and depth without mak

Satisfy your craving for crispy, cheesy goodness with this delicious corn fritters recipe. Perfect as a side dish or appetizer, these fritters have a crispy exterior and a gooey, flavorful center. Perfect for any occasion!

I love summer! Being warm in the sun and sitting by the pool while the kids play is my happy place (I’m writing this post in the middle of winter so it sounds especially lovely right now!)! I love busting out the grill to make our grilled flank steak or mango salsa grilled chicken. And I love allllllll the summer produce. Fresh tomatoes from the garden (hello, tomato cucumber salad!!) or raspberries straight from the raspberry bush…there’s just nothing better!

All that being said, I’m always trying to find new ways to use that tasty summer harvest. These cheesy corn fritters are my latest obsession for using fresh corn on the cob. Extra bonus…Cade and kids gobbled them up too! We have been eating them as a side dish with all our summer dinner recipes.

Ingredients for Cheesy Corn Fritters

You only need a few household ingredients to make these tasty corn fritters! You won’t believe how quickly they come together. Here is everything you will need:

• Eggs: bind all the ingredients together
• Milk: adds richness and helps form the batter
• Salt: adds flavor
• Cayenne Powder: adds heat and flavor
• Flour: just regular all purpose flour
• Cornmeal: adds corn flavor and helps bind everything together
• Sugar: adds flavor
• Baking Powder: gives the fritters a little fluffiness
• Corn Kernels: adds texture and real corn flavor to the fritters
• Scallions: adds flavor and freshness
• Triple Cheddar Cheese Blend: You could honestly use any cheese you want, but Tillamook’s cheddar cheese blend is our favorite. It adds flavor and that melty gooiness.
• Oil: used for frying the fritters – canola oil or vegetable oil

The measurements for each ingredient can be found in the recipe card at the end of the post.

How to Make Corn Fritters with Cheese

Now that you’ve watched how this corn fritter recipe is made, let me write out the steps for you. These step-by-step instructions will walk you through how to make these tasty fritters that are perfect for an appetizer or as a side dish. Here are the basic steps:

1. Whisk: Combine the eggs, milk, salt and ground cayenne powder in a large bowl and whisk everything together.
2. Combine: Add the flour, c

This crunchy, cheesy Sauteed Cauliflower has me over here make the same side dish on repeat multiple times a month lately. It’s jaw-droppingly easy to pull together, and my boys like it so much they snag pieces right out of the pan.

If you’ve been reading this blog for a while, you know that I’m a longtime fan of simple, satisfying, and just downright tasty side dishes that I can throw together on busy nights, and sides like sauteed broccoli and asparagus are often seen on my meal plan.

Sauteed Cauliflower

And this cauliflower? It falls right in line with that: hearty, cheesy, and just plain easy to make. From start to finish, all the prep and cooking for the dish can be done in less than 30 minutes with a minimum of fuss.

I love the contrast of textures in this dish, too. The cheesy cauliflower and crunchy breadcrumbs pair together so well. One of my boys, normally a fierce critic of any dish containing cauliflower, even came back for seconds!

Ingredients and Substitutions

Read more

If you’ve been boiling corn the same way forever, this simple trick will change everything. This is the best method for how to cook corn on the cob! The best way to boil corn is to not boil it at all. The corn ends up tender, bright yellow, and still hot when you are ready to eat it.

So, I started cooking corn on the stove top and then realized the meat was too far out from being done. So I turned off the corn, put a lid on it and then like many moms, I forgot that I hadn’t finished cooking it. I opened the lid, and lo and behold, it was so hot, the kernels bright yellow, I decided to go with it and IT WAS AMAZING!! Two years later I’m still doing it and Serious Eats put out an Instagram reel validating me!

How to Cook Corn on the Cob

1. Put the husked ears of corn in a large pot of cold water. Start heating the water with medium-high heat.
2. Check the temperature of the water with a thermometer. Once the temperature reaches 180-185℉, place a lid on the pot and turn off the heat.
3. Let it sit for 15-20 minutes. Serve while it’s hot with butter and salt and pepper.

How Long to Cook Corn on the Cob

This will be a little misleading but I always plan on 30 minutes for the corn, but hands-on time is only about 5 minutes. I start it first and then let it cook while I work on the rest of dinner.

Why This Method Works

• Prevents overcooking
• Keeps kernels juicy and tender
• Allows flexibility if you’re cooking other dishes
• Works perfectly for feeding a crowd

Ingredients You’ll Need

• Corn: Fresh ears of corn on the cob are the star here—look for bright green husks and plump kernels for the best flavor.
• Water: Just enough to fully submerge the corn so it cooks evenly.
• Butter: Melts beautifully over the hot corn and adds rich, classic flavor.
• Salt and Pepper: Simple seasoning that enhances the natural sweetness of the corn.

Tips for the Best Boiled Corn

• Don’t let it boil – The magic of this method is stopping before a full boil to prevent tough, overcooked kernels.
• Use a thermometer if you can – Hitting that 180–185°F range makes all the difference.
• Keep the lid on – This traps heat and gently finishes cooking the corn.
• Start it first – This method is super forgiving, so it can sit while you finish the rest of dinner.
• Use fresh corn when possible – The sweeter and fresher the corn, the better the final result.

Do You Add Sugar or Salt to the Water?

I don’t add anything to the water, and honestly, you don’t need it. Fresh corn is naturally sweet, and this gentle cooking method helps preserve that flavor without any extras.

Green beans with bacon are one of those simple, comforting side dishes that somehow always steal the spotlight. Growing up, any veggie instantly became more exciting the moment bacon showed up — and honestly, nothing has changed.

This stovetop green beans recipe gives you crisp-tender green beans, perfectly cooked bacon, and a buttery, savory finish that tastes like it came from a steakhouse, but it’s ready in just 20 minutes.

Whether you’re prepping for a holiday dinner or pulling together a quick weeknight meal, these skillet green beans with bacon deliver big flavor with hardly any work.

Easy Green Bean Recipe

I grew up on green beans — but they didn’t start out green, our green beans were purple! They were slightly sweeter than regular green beans, but otherwise tasted the same and would turn green after cooking.

Purple beans make me think of home and gardening every summer with my family. We worked long hours in that garden, but never as long as our mom, who is superwoman. Our hands would turn purple from picking and canning beans during the summer and we would have to scrub and scrub when we were done. Isn’t it funny how something you hated as a kid somehow becomes something you miss?

read more: Looking for easy sides? Try our Classic Baked Beans with Bacon next!

Why You’ll Love These Bacon Green Beans

• Quick: Side dishes should be quick and simple and this dish is ready in less than 20 minutes.
• Flavorful: It’s impossible for something to be bland when bacon is involved! Plus, add the garlic seasoning and this dish is bold in flavor!
• One-Skillet: Cleanup is a breeze and all the flavor is contained in one dish.
• Holiday-Friendly: Thanksgiving, Christmas, Easter…this dish works for them all! It’s a regular on our Sunday dinner table as well!

Ingredients You’ll Need

To make this simple green bean recipe, you’ll need the following:

• Fresh Green Beans: Add crisp texture and natural sweetness and they hold up well to sautéing without getting mushy.
• Olive Oil: Prevents sticking, helps beans sauté evenly and adds light, savory flavor.
• Butter: Adds richness and a silky coating and it helps seasonings stick to the beans.
• Garlic Spread Seasoning: Quick way to add garlic and herb flavor without chopping garlic cloves.
• Brown Sugar: Balances the salty bacon and seasoning and lightly caramelizes the beans for extra flavor.
• Bacon: Adds smoky, salty crunch and the bacon drippings flavor the beans as they cook.

How to Make Green Beans with Bacon

1. Cook the Green Beans: Place your trimmed green beans in