Corn-Zucchini Bake
A hearty, cheesy vegetable casserole featuring tender zucchini, sweet corn, and melted Swiss cheese, perfect for family dinners or casual gatherings with a crispy bread crumb topping.
Ingredients
Instructions
- Slice zucchini about 1 inch thick.
- Cook zucchini until tender; drain and mash with a fork.
- Cook onion in 1 tablespoon butter until tender.
- Combine beaten eggs, mashed zucchini, cooked onion, corn, Swiss cheese, and salt.
- Turn the mixture into a 1-quart casserole dish.
- Combine bread crumbs, Parmesan cheese, and the remaining tablespoon butter.
- Sprinkle the bread crumb mixture on top of the corn mixture.
- Bake on a baking sheet for 40 minutes at 350°F (175°C).
- Let stand for 5 to 10 minutes before serving.
- Garnish with chopped fresh tomatoes.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream or Greek yogurt to the corn mixture before baking. If you don't have Swiss cheese, Gruyère or mozzarella can be used as substitutes. To reduce prep time, use pre-shredded cheese and frozen zucchini. This dish is also a great way to use up leftover veggies or incorporate more seasonal produce, making it a versatile choice for any meal.
Serving Suggestions
This Corn-Zucchini Bake is delicious served warm as a main dish or as a hearty side. It pairs beautifully with a fresh garden salad or crusty bread for a complete meal. For an extra hint of flavor, garnish with fresh herbs or serve alongside a dollop of herbed yogurt. You can also enjoy it as a part of a vegetarian spread, complementing dishes like Potato And Pepper Casserole.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the bake in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through. Alternatively, you can microwave individual portions for 1-2 minutes, ensuring they are heated evenly. Avoid reheating multiple times to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Corn-Zucchini Bake contains roughly 943 calories, with 33g protein, 120g carbohydrates, and 39g fat. It is an excellent source of protein (66% of the Daily Value), calcium (51% of the Daily Value), and iron (31% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 2824mg per serving (123% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of frozen?
Absolutely! Fresh corn can be used instead of frozen. Simply cut the kernels off the cob and cook them until tender before mixing them into the batter. This will add a delightful crunch and freshness to your dish, enhancing its overall flavor.
Is this dish suitable for freezing?
Yes, this Corn-Zucchini Bake can be frozen. After baking, allow it to cool completely before wrapping it tightly in plastic wrap and then aluminum foil. It can be stored in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and bake until heated through.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for each egg. These alternatives will help bind the ingredients together while keeping the dish moist, making it suitable for vegetarian recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).