Corn & Zucchini Au Gratin with Chipotle Peppers

This casserole takes a classic au gratin and gives it a serious Southwestern kick. Corn and grated zucchini sauteed with minced chipotle peppers, bound with beaten eggs and Monterey Jack cheese, then baked under a crunchy topping of crumbled stale corn tortillas and more cheese. Smoky, cheesy, and loaded with vegetables.

Grating the zucchini rather than slicing it is a deliberate choice. Grated zucchini melts into the corn mixture during the saute, adding moisture and body without creating distinct vegetable chunks. It becomes part of the creamy base rather than a separate element, and that’s what makes this au gratin feel cohesive instead of like a pile of vegetables in a dish.

The chipotle peppers bring a slow, smoky heat that builds with each bite. Two cans is bold. If you’re heat-sensitive, start with one and add more to taste. The smokiness of chipotles pairs naturally with corn’s sweetness, and the adobo sauce they’re packed in adds a vinegary depth to the filling.

The tortilla topping is genius. Stale corn tortillas crumbled and mixed with the remaining cheese create a crispy, golden crust that’s both a flavor echo of the corn filling and a textural contrast to the soft interior. Tortilla chips work too if you don’t have stale tortillas on hand.

Kitchen Tips

• Squeeze excess moisture from the grated zucchini before adding it to the skillet. Too much water makes the casserole soupy instead of creamy.
• Let the sauteed mixture cool slightly before stirring in the beaten eggs. Hot filling scrambles the eggs on contact.
• Bake until the topping is truly golden brown. The crunch is what makes this dish.

Variations

• Add a layer of black beans in the bottom of the casserole for extra protein and fiber.
• Swap Monterey Jack for pepper jack for even more heat.
• Stir in roasted poblano strips alongside the chipotles for a more complex chile flavor.