This Zucchini Corn Parmesan Bake is a vibrant, comforting dish that brings together fresh summer flavors in just 30 minutes. Crisp zucchini and sweet corn are layered with a golden, cheesy topping, creating a delightful mix of textures—creamy, crunchy, and tender all at once. Perfect for busy weeknights, it’s a wholesome, veggie-packed meal that feels indulgent yet light.
Each bite is a burst of savory Parmesan, the natural sweetness of corn, and a hint of earthy zucchini, all baked to perfection. With only 15 minutes of prep, this dish is as easy as it is delicious, making it a go-to for family dinners or potlucks. Plus, it’s packed with nutrients, so you can savor every bite guilt-free!
Fresh & Flavorful Ingredients
- 3 Tablespoons olive oil (extra virgin recommended for better flavor)
- ½ cup diced red onion (yellow onion works as a substitute)
- 1 teaspoon minced garlic (or 2 cloves fresh garlic, finely chopped)
- 4 medium zucchini, cubed (about 4 cups total)
- 1 cup frozen corn (fresh or canned corn can be used; drain if using canned)
- ½ cup shredded mozzarella cheese (substitute with Monterey Jack for a milder flavor)
- ¼ cup shredded Parmesan cheese (freshly grated Parmesan adds a richer taste)
- Salt and pepper, to taste (start with ½ teaspoon salt and ¼ teaspoon pepper, adjust as needed)
Simple Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium-high heat. Add the onions and garlic, and cook for 5 minutes, stirring occasionally, until the onions are tender and fragrant.
- Add the cubed zucchini to the skillet. Cook for 8 to 10 minutes, stirring occasionally, until the zucchini is lightly browned and softened.
- Remove the skillet from the heat. Stir in the frozen corn, mozzarella cheese, Parmesan cheese, and salt and pepper. Mix well to combine.
- Transfer the mixture to a 9×9 inch baking dish, spreading it evenly.
- Bake uncovered for 15 minutes, or until the cheese is melted and bubbly, and the top is lightly golden.
- Remove from the oven and let it cool for 2-3 minutes before serving. Enjoy warm!
Perfect Pairings: Serving Suggestions
This Zucchini Corn Parmesan Bake is a versatile dish that pairs beautifully with a variety of sides. For a light meal, serve it alongside a crisp green salad with a tangy vinaigrette. If you’re craving something heartier, try it with grilled chicken or a slice of crusty garlic bread. It also makes a fantastic side dish for summer barbecues, complementing grilled meats like steak or burgers.
Make It Your Own: Recipe Variations
Feel free to get creative with this recipe! Swap out the mozzarella for cheddar or pepper jack for a different cheesy twist. Add a kick of heat with diced jalapeños or a sprinkle of red pepper flakes. For a protein boost, mix in cooked quinoa, shredded chicken, or crumbled tofu. You can also use fresh corn kernels in place of frozen for a seasonal touch.
Time-Saving Tips for Busy Cooks
To save time, prep your ingredients ahead of time. Dice the zucchini and onion the night before and store them in airtight containers in the fridge. You can also use pre-minced garlic from a jar to skip the chopping step. If you’re really in a rush, skip the stovetop step and toss all the ingredients together raw—just increase the baking time to 25-30 minutes.
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place individual portions in the microwave for 1-2 minutes or warm in the oven at 350°F for 10-15 minutes until heated through. For a crispy top, broil for the last 2 minutes. This dish also freezes well—just wrap it tightly in foil or place in a freezer-safe container for up to 2 months.
Equipment Guidance for Best Results
For this recipe, a large skillet with a nonstick surface works best for sautéing the zucchini and onions evenly. A 9×9-inch baking dish is ideal for the bake, but you can also use a similar-sized casserole dish. If you don’t have a skillet, a Dutch oven or large saucepan will do the trick. Don’t forget a sturdy spatula for stirring and a sharp knife for prepping your veggies!
Zucchini Corn Parmesan Bake Recipe
Ingredients
- 3 Tablespoons olive oil
- ½ cup diced red onion
- 1 teaspoon minced garlic
- 4 medium zucchini, cubed
- 1 cup frozen corn
- ½ cup shredded mozzarella cheese
- ¼ cup shredded Parmesan cheese
- salt and pepper, to taste
Instructions
- Heat your oven to 350°F.
- In large skillet, heat your olive oil on medium high heat and put in your onions and garlic. Cook and stir for 5 min. or until onions are tender.
- Stir in zucchini and cook 8 to 10 min. or until zucchini is lightly browned, stirring occasionally.
- Remove from heat and add corn, cheeses, and salt and pepper.
- Place into a 9 X 9 inch pan and bake uncovered for 15 minutes.
- Remove and serve.