Name: Summer Squash and Sweet Corn Savory Bake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 large zucchini, thinly sliced (about 4 cups); 1 teaspoon dried basil; 4 tablespoons unsalted butter; 1 large yellow onion, finely chopped; 8 ounces Cremini mushrooms, sliced; 2 ears fresh sweet corn, kernels removed; ½ teaspoon fine sea salt; 1 teaspoon dried oregano; 3 large eggs, beaten; 12 ounces shredded mild cheddar cheese; 1 cup shredded Parmesan cheese

Zucchini Bake

Can I use yellow squash instead of zucchini for the Zucchini Bake?

How thin or thick should I cut the zucchini?

How to avoid a burnt top but undercooked zucchini in the bake?

What’s the best cheese to use for a Zucchini Bake?

Do I need to peel the zucchini for Zucchini Bake?

I added too much cheese, can I still save my Zucchini Bake?

Brimming with the flavors of summertime, our Summer Squash and Sweet Corn Savory Bake is a delightful combination of fresh zucchini, sweet corn, and earthy mushrooms under a blanket of creamy cheese. This crustless pie is effortless to prepare and perfect to enjoy hot or cold.

Milk

Eggs

Vegetarian

Mediterranean

Gluten Free

Fresh Vegetables

gram

zucchini

Seasonings

dried basil

Butter & Margarine

unsalted butter

yellow onion

Mushrooms

baby portobello mushroom

Canned Vegetables

corn

sea salt

dried oregano

eggs

Cheese

shredded cheddar cheese

shredded parmesan cheese

Magnesium

Minerals

Phosphorus

Potassium

Sodium

Zinc

Vitamin K

Vitamins

Alpha-carotene

Vitamin A

Beta-cryptoxanthin

Lycopene

Water

Calories

Manganese

Carbohydrates

Protein

Total polyunsaturated fatty acids

Iron

Copper

Selenium

Vitamin C

Vitamin E

Riboflavin (B2)

Lutein+zeaxanthin

Dietary Folate Equivalents

Cyanocobalamin (B12)

Calcium

Beta-carotene

Vitamin D

Thiamin (B1)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Trans fatty acids

Dietary Fiber

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Indulge in this heartwarming casserole, featuring sautéed zucchini and tender chicken in a creamy sauce, enveloped with a layer of savory stuffing and finished off with melty cheese on top.

Cheesy Chicken Zucchini Bake

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Cauliflower and Zucchini Baked Medley

Our Garden Fresh Zucchini and Parmesan Bake will delight your taste buds with a healthy, gluten-free dish that's low on carbs but high on flavor. Made with fresh zucchini slices layered with a rich, cheesy egg custard, this casserole is as satisfying as it is nutritious. It's an uncomplicated recipe that takes only about 15 minutes to prepare, and it's perfect for both kids and adults alike.

Garden Fresh Zucchini and Parmesan Bake

Introducing a delicious one-pan Cheesy Bacon Chicken Zucchini Bake, loaded with nutritious zucchini and smothered in melted Mozzarella and Parmesan cheeses! This low-carb, protein-packed dinner delight won't take more than 30 minutes to create and is gluten-free, bringing a family-friendly meal to your table.

Cheesy Bacon Chicken Zucchini Bake

This Hearty Chicken and Zucchini Bake is an easy, delicious, and comforting one-dish meal featuring tender chicken, fresh zucchini, and a flavorful breadcrumb topping. A wonderful way to combine the succulence of rotisserie chicken and the freshness of garden zucchini.

Hearty Chicken and Zucchini Bake

Summer Squash and Sweet Corn Savory Bake

Produce

Baking Goods

Dairy

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Preheat the oven to 375 degrees Fahrenheit and grease a 9-inch pie dish with nonstick spray.

On medium heat, melt the butter in a large skillet.

Add the finely chopped onion, thinly sliced zucchini, and sliced mushrooms to the skillet.

In parallel, remove the kernels from the sweet corn.

Add the corn kernels to the skillet and sauté until the vegetables are soft, about 10 minutes.

Remove the skillet from the heat and let the cooked vegetables cool for a few minutes.

Stir in dried basil, dried oregano, fine sea salt, mild cheddar cheese, and the beaten eggs into the cooled vegetable mix.

Transfer the mixture into the pre-greased pie dish, ensuring the zucchini slices lay flat.

Sprinkle the shredded Parmesan cheese evenly on top and cover the dish with foil.

Remove the foil and bake for an additional 5 minutes or until the top has browned to your liking.

Allow the dish to stand for about 15 minutes before cutting into slices and serving.

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