Zucchini Parmesan Bake

Zucchini Parmesan Bake


My family and I move so much that I have never planted zucchini.  I wish I could say that I have so much that I don’t know what to do with it, but that isn’t the case.  I buy so much that I find all kinds of ways to cook it.  I LOVE zucchini and one day it will be coming out of my ears!  That is the dream!

This Zucchini Parmesan Bake is so easy to make and tastes delicious!  Even my picky eaters ate it!

Serves: 8

Zucchini Parmesan Bake

15 minPrep Time

15 minCook Time

30 minTotal Time

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  • 3 Tablespoons of olive oil
  • 4 medium Zucchini's, chopped into cubes
  • 1/2 cup chopped red onions
  • 1 garlic clove, crushed
  • 3 fresh corn ears cut off the cob (or 1 cup of frozen corn)
  • 1/2 cup of Mozzarella
  • 1/4 cup of shredded Parmesan
  • Salt and Pepper to taste


  1. Heat your oven to 350°F.
  2. 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; cook 8 to 10 min. or until zucchini is lightly browned, stirring occasionally. Remove from heat and add corn, cheese, and salt and pepper.
  3. Place into a 9X9 pan and bake uncovered for 15 minutes. Remove and serve.
Cuisine: American | Recipe Type: Side Dish

Zucchini Parmesan Bake 2

Looking for other vegetable side dishes?
Ranch Roasted Carrots
Cheesy Zucchini Sticks
Grilled Vegetable Kebobs
Italian Fresh Green Salad
KFC Copycat Coleslaw


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9 Responses to “Zucchini Parmesan Bake”

  1. I made this last night for my family and it was wonderful! Used Trader Joe's frozen organic corn (not defrosted) so I baked this for about half an hour. Also used a blend of parmesan/romano cheese along with shredded mozzarella. Very easy and extremely tasty! Thanks for the recipe.

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