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
Serves:

Ingredients

  • 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

Instructions

  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.

Nutrition

  • 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
Share your thoughts on the Corn-Zucchini Bake recipe in the Recipe Sharing forum and let us know how it turned out for you!

Was this page helpful?

Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Comments