Best 2 Zucchini Corn Bake Recipes

Zucchini Corn Bake: A Summer Delight

Summer is the season of fresh, vibrant vegetables, and the zucchini corn bake is a perfect way to celebrate the bounty of the harvest. This delectable dish combines the sweetness of corn, the mild flavor of zucchini, and the richness of cheese in a creamy, flavorful casserole that is sure to please the whole family. With its simple ingredients and easy preparation, this bake is a weeknight dinner winner, but it's also elegant enough for a special occasion. Served as a main course or a side dish, the zucchini corn bake is a versatile dish that will quickly become a summer favorite. This article provides three variations of the classic zucchini corn bake recipe: a traditional version, a cheesy version, and a spicy version. Each variation offers a unique twist on this classic dish, ensuring that there's a recipe for everyone's taste.

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI CORN BAKE

Zucchini Corn Bake image

"I found the original version of this recipe in a magazine and decided to lighten it," says Diane Conser of Lakewood, New Jersey. "It's delicious!"

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 medium zucchini, quartered lengthwise and sliced
1-3/4 cups frozen corn, thawed
1 small onion, chopped
1 tablespoon plus 1 teaspoon butter, divided
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fat-free milk
3/4 cup shredded reduced-fat cheddar cheese
1/4 cup dry bread crumbs
2 garlic cloves, minced
1/4 teaspoon dried oregano

Steps:

In a large nonstick skillet over medium heat, cook the zucchini, corn and onion in 1 tablespoon butter until crisp-tender. Stir in the flour, salt and pepper until blended. , Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese. Cook and stir for 1-2 minutes or until cheese is melted. Transfer to a 1-qt. baking dish coated with cooking spray. , In a small skillet, saute the bread crumbs, garlic and oregano in remaining butter for 2-3 minutes or until crumbs are lightly browned. Sprinkle over vegetable mixture. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Nutrition Facts : Calories 229 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 417mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges

PASTA, ZUCCHINI, TOMATO, CORN BAKE

Pasta, Zucchini, Tomato, Corn Bake image

Make and share this Pasta, Zucchini, Tomato, Corn Bake recipe from Food.com.

Provided by LisaAD

Categories Penne

Time 55m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 15

Ingredients

1/2 lb penne
6 tablespoons olive oil, plus more as needed
2 ears corn
fresh ground black pepper, to taste
8 zucchini, about 2 lb. total, cut into half-moons
1/2 yellow onion, diced
4 tomatoes, cored, seeded and cut into 1-inch chunks
1 tablespoon sliced garlic
1 teaspoon chopped fresh oregano
1/4 teaspoon red pepper flakes
1 tablespoon tomato paste
1/4 cup white wine
1/2 cup thinly sliced fresh basil
6 ounces mozzarella cheese, grated
2 ounces parmigiano-reggiano cheese, grated

Steps:

Preheat an oven to 400ºF.
Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta and rinse under cold running water. Set aside.
In a 12-inch nonstick fry pan over medium-high heat, warm 3 Tbs. of the olive oil. Add the corn, season with salt and black pepper and cook, stirring occasionally, until the corn is lightly golden, 6 to 8 minutes. Transfer to a large bowl. Set aside.
Return the pan to medium-high heat and warm the remaining 3 Tbs. olive oil. Working in batches, add the zucchini, season with salt and cook, stirring occasionally, until the zucchini is tender and golden brown, 6 to 8 minutes. Add to the bowl with the corn. Repeat with the remaining zucchini, adding more oil to the pan as needed.
Set the pan over medium-low heat. Add the onion, 1 teaspoons salt and black pepper, to taste. Cook, stirring occasionally, until the onion is translucent, about 2 minutes. Stir in the tomatoes, garlic, oregano and red pepper flakes and cook, stirring occasionally, until the tomatoes soften and begin to form a sauce, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Add the wine and cook until the wine has reduced and the sauce is fairly thick, about 3 minutes more.
Add the pasta, tomato sauce, basil, mozzarella and half of the Parmigiano-Reggiano to the bowl with the vegetables and stir to combine. Transfer to the fry pan and sprinkle the remaining Parmigiano-Reggiano on top. Transfer the pan to the oven and bake until golden brown on top, 20 to 25 minutes. Serve warm. Serves 8.
Williams-Sonoma Kitchen.

Tips:

Choose fresh, tender zucchini. Avoid zucchini that is too large or has blemishes.
Grate the zucchini using the large holes of a box grater. This will help it cook evenly.
Use a sharp knife to dice the onion and bell pepper. This will help them cook evenly as well.
Don't overcook the vegetables. They should be tender but still have a slight crunch.
Use a well-seasoned cast iron skillet for the best results. A cast iron skillet will help the bake develop a nice crust.
Serve the zucchini corn bake hot, with a dollop of sour cream or yogurt.

Conclusion:

Zucchini corn bake is a delicious and easy side dish that is perfect for summer gatherings. It is made with fresh zucchini, corn, onion, bell pepper, and cheese. The bake is then topped with a crispy breadcrumb topping. This dish is sure to be a hit with everyone at the table.