Corn-Zucchini Bake Recipe

Corn-Zucchini Bake Recipe

A hearty, Vegetarian dish with veggies, eggs, and cheese

How To Make Corn-Zucchini Bake

A healthy vegetarian casserole recipe made of corn and zucchini

Prep: 20 mins
Cook: 1 hr
Total: 1 hr 20 mins


  • 3 zucchini
  • ¼ cup onion, chopped
  • 1 tbsp butter
  • 10 oz frozen whole kernel corn, cooked and drained
  • 1 cup Swiss cheese, shredded
  • 2 eggs, beaten
  • ¼ tsp salt
  • ¼ cup fine dry bread crumbs
  • 2 tbsp Parmesan cheese, grated
  • 1 tbsp. butter, melted


  1. Wash zucchini; do not peel.
  2. Cut into 1 inch thick slices.
  3. Cook, covered, in a small amount of boiling salted water until tender, 15-20 minutes.
  4. Drain and mash with fork.
  5. Cook onion in 1 tbsp. butter till tender.
  6. Combine zucchini, onion, cooked corn, Swiss cheese, eggs, and salt.
  7. Turn mixture into a 1 qt. casserole.
  8. Combine crumbs, Parmesan cheese, and melted butter; sprinkle over corn mixture.
  9. Place casserole on a baking sheet.
  10. Bake, uncovered, at 350 until knife inserted off-center comes out clean, about 40 minutes.
  11. Let stand 5-10 minutes before serving. Garnish with cherry tomatoes and parsley, if desired.
  12. Makes 6 servings.


  • Sugar: 3g
  • :
  • Calcium: 233mg
  • Calories: 216kcal
  • Carbohydrates: 14g
  • Cholesterol: 74mg
  • Fat: 13g
  • Fiber: 1g
  • Iron: 1mg
  • Potassium: 363mg
  • Protein: 11g
  • Saturated Fat: 6g
  • Sodium: 378mg
  • Vitamin A: 639IU
  • Vitamin C: 19mg
Nutrition Disclaimer
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