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Summer Squash and Sweet Corn Savory 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.
4
50 min
TOTAL TIME
410
CALORIES
$1.31
PER SERVING
Summer Squash and Sweet Corn Savory Bake
Ingredients
11 INGREDIENTS
8 SERVINGS
Zucchini
2 large zucchini
thinly sliced
Dried Basil
1 tsp dried basil
Unsalted Butter
4 tbsp unsalted butter
Cremini Mushrooms
8 oz cremini mushrooms
sliced
Yellow Onion
1 large yellow onion
finely chopped
Fresh Sweet Corn
2 ears fresh sweet corn
kernels removed
Fine Sea Salt
1/2 tsp fine sea salt
Dried Oregano
1 tsp dried oregano
Shredded Parmesan Cheese
1 cup shredded parmesan cheese
Eggs
3 large eggs
beaten
Shredded Mild Cheddar Cheese
12 oz shredded mild cheddar cheese
Directions
12 STEPS
15 min
PREP TIME
35 min
COOK TIME
50 min
TOTAL TIME
1
Preheat the oven to 375 degrees Fahrenheit and grease a 9-inch pie dish with nonstick spray.
2
On medium heat, melt the butter in a large skillet.
3
Add the finely chopped onion, thinly sliced zucchini, and sliced mushrooms to the skillet.
4
In parallel, remove the kernels from the sweet corn.
5
Add the corn kernels to the skillet and sauté until the vegetables are soft, about 10 minutes.
6
Remove the skillet from the heat and let the cooked vegetables cool for a few minutes.
7
Stir in dried basil, dried oregano, fine sea salt, mild cheddar cheese, and the beaten eggs into the cooled vegetable mix.
8
Transfer the mixture into the pre-greased pie dish, ensuring the zucchini slices lay flat.
9
Sprinkle the shredded Parmesan cheese evenly on top and cover the dish with foil.
10
Bake the mixture for 20 minutes.
11
Remove the foil and bake for an additional 5 minutes or until the top has browned to your liking.
12
Allow the dish to stand for about 15 minutes before cutting into slices and serving.
Health Info
Macros
25g
CARBS
26g
FAT
23g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
VEGETARIAN
Contains these allergens
MILK
EGGS
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Frequently Asked Questions
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?
Why is my Zucchini Bake watery?
What’s the best cheese to use for a Zucchini Bake?
Can I add meat to my Zucchini Bake?
Why does my Zucchini Bake taste bland?
Do I need to peel the zucchini for Zucchini Bake?
I added too much cheese, can I still save my Zucchini Bake?
Can I make a vegan Zucchini Bake?