Corn-Zucchini Bake


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

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  • 3 zucchini
  • 1/4 c. onion, chopped
  • 1 Tbs. butter
  • 1 (10-oz.) pkg. frozen whole kernel corn, cooked and drained
  • 1 C. Swiss cheese, shredded
  • 2 eggs, beaten
  • 1/4 tsp. salt
  • 1/4 C. fine dry bread crumbs
  • 2 Tbs. Parmesan cheese, grated
  • 1 Tbs. butter, melted

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

Rebecca, the country girl

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