Zucchini And Corn Bake
A savory baked dish featuring tender zucchini, sweet corn, and melted cheese, perfect for family dinners or casual gatherings, offering a delightful blend of flavors and textures.
Ingredients
Instructions
- Cook zucchini in a small amount of water until tender, then drain and mash.
- Saute chopped onion in butter until tender.
- Mix together the mashed zucchini, sautéed onion, cooked corn, beaten eggs, grated cheese, salt, and pepper.
- Pour the mixture into a greased baking dish.
- Sprinkle bread crumbs and Parmesan cheese on top, then drizzle with melted butter.
- Bake in a preheated oven at 375°F (190°C) for about 30 minutes until golden brown and bubbly.
Tips & Substitutions
For added flavor, consider incorporating herbs like thyme or basil into the zucchini mixture. If you don't have Shoe Peg corn, any sweet corn will work. For a creamier texture, you can substitute half of the cheese with ricotta. Adjust the seasoning to your taste, and feel free to add diced bell peppers or jalapeños for a kick.
Serving Suggestions
This zucchini and corn bake is excellent on its own or served alongside a fresh green salad for a light meal. Pair it with grilled chicken or fish for a heartier option. It also complements well with cornbread or a slice of Buttermilk Loaf Cake for dessert. For a more casual option, serve it with a Summer Float.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through, or microwave individual portions for 1-2 minutes. This dish also freezes well; just ensure it's completely cooled before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini And Corn Bake contains roughly 1090 calories, with 30g protein, 228g carbohydrates, and 28g fat. It is an excellent source of dietary fiber (327% of the Daily Value), protein (59% of the Daily Value), and calcium (43% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 1213mg per serving (53% 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 frozen zucchini instead of fresh?
Yes, you can use frozen zucchini, but be sure to thaw and drain it well to remove excess moisture before mashing. This will help maintain the dish's texture and prevent it from becoming watery.
Is this dish suitable for a vegetarian diet?
Absolutely! This zucchini and corn bake is a great option for vegetarian recipes. The ingredients are all plant-based, and it provides a good balance of flavors and textures, making it a satisfying meal for vegetarians.
What can I serve with this dish?
This bake pairs wonderfully with a light salad or roasted vegetables. You might also enjoy it with crusty bread or as a side dish for grilled meats. For a delicious dessert, consider pairing it with Martha'S Lemon Supreme Cake for a refreshing finish.
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).