Zucchini Corn Parmesan Bake Recipe

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5 from 1 vote
Published: September 23, 2021Author: Kristen Hills
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This Zucchini Corn Parmesan Bake will become your new favorite way to serve zucchini. It's the perfect side dish.
Zucchini Corn Parmesan Bake Recipe

If you need a new way to prepare zucchini, this Zucchini Corn Parmesan Bake may become your new favorite!

It’s the perfect side dish for grilled chicken or a pork roast or makes the perfect light summer meal on it’s own.

Ingredients needed to make Zucchini Corn Parmesan Bake:

  • 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
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How to make this easy Zucchini Corn Parmesan Bake:

  • 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.
Large skilled with ingredients for Zucchini Corn Parmesan Bake mixed together with wooden spoon
  • Remove from heat and add corn, cheeses, and salt and pepper.
Large skilled with ingredients for Zucchini Corn Parmesan Bake mixed together with wooden spoon
  • Place into a 9 X 9 inch pan and bake uncovered for 15 minutes.
  • Remove and serve.

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Love zucchini? Check out our other favorite zucchini dishes:

Serves: 8

Zucchini Corn Parmesan Bake Recipe

5 from 1 vote
This Zucchini Parmesan Bake is so easy to make and tastes delicious!  Even my picky eaters ate it!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Print Pin

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.

Notes

  • Can also used 3 ears of fresh corn on the cob in place of frozen corn.

Nutrition

Calories: 121 kcal · Carbohydrates: 9 g · Protein: 5 g · Fat: 8 g · Saturated Fat: 2 g · Cholesterol: 8 mg · Sodium: 103 mg · Potassium: 341 mg · Fiber: 2 g · Sugar: 3 g · Vitamin A: 269 IU · Vitamin C: 20 mg · Calcium: 92 mg · Iron: 1 mg

Equipment

  • Large Skillet
  • 9×9-inch baking pan

Recipe Details

Course: Side Dish
Cuisine: American
Zucchini Corn Parmesan Bake in a white dish

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  1. Evelyn says:
    July 28, 2014
    Good food and much easy. .love it
    Reply
  2. Jody says:
    July 29, 2014
    Do you think you could freeze this pre-baked? I AM one of those people who have zucchini coming out of their ears and I am trying to come up with stuff to make for later.
    Reply
    • Cyd says:
      July 30, 2014
      Hi Jody, we have never frozen this before, but reading over the ingredients they all seem to freeze just fine. Let us know how it all turns out and thanks so much for stopping by our blog! Cyd (mom of the Six Sisters)
      Reply
  3. Jann Olson says:
    July 29, 2014
    Hi Kristen, got lots of zucchini now. Always looking for new recipe to try. Thanks for sharing this, looks yummy! hugs, Jann
    Reply
  4. Christina says:
    July 30, 2014
    Thanks so much. We do have too much zucchini from the garden. :) This looks like a great way to use it.
    Reply
  5. Becca says:
    July 31, 2014
    Do you need to cook the corn first before you cut it off the cob?
    Reply
  6. Heidi Garcia says:
    August 3, 2014
    Oh my gosh, haven't even put this in the oven yet and my son and I arepicking at this lol! So delicious!!
    Reply
  7. Kara says:
    August 18, 2014
    Has anyone tried this with chicken?
    Reply
  8. Karen says:
    October 31, 2014
    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.
    Reply
  9. Wendy Crabtree says:
    August 23, 2018
    Made this tonight and I have to say, I have never had such a yummy way to cook zucchini! Thank you!!
    Reply
    • wendy crabtree says:
      August 23, 2018
      Forgot to mention that I made it a main dish by adding a can of cannenelli (white) beans drained.
      Reply
  10. Linda M says:
    September 25, 2021
    Great new way to serve Courgette!! Thank you so much. Can the leftovers be re-heated?

    5 stars

    Reply
    • Momma Cyd says:
      September 27, 2021
      Leftovers can be reheated easily.
      Reply
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