Name: Zucchini Corn Parmesan Bake Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
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 Parmesan cheese; salt and pepper, to taste

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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.

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:

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

Cook Time 15

Total Time 30

Save Print Review Pin

Ingredients

Equipment

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

Cuisine: American

Course: Side Dish

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Zucchini Corn Parmesan Bake in a white dish

Questions & Reviews

Evelyn says:

Good food and much easy. .love it

Jody says:

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.

Jann Olson says:

Hi Kristen, got lots of zucchini now. Always looking for new recipe to try. Thanks for sharing this, looks yummy!
hugs,
Jann

Christina says:

Thanks so much. We do have too much zucchini from the garden. 🙂 This looks like a great way to use it.

Cyd says:

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)

Becca says:

Do you need to cook the corn first before you cut it off the cob?

Heidi Garcia says:

Oh my gosh, haven’t even put this in the oven yet and my son and I arepicking at this lol! So delicious!!

Kara says:

Has anyone tried this with chicken?

Karen says:

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.

Wendy Crabtree says:

Made this tonight and I have to say, I have never had such a yummy way to cook zucchini! Thank you!!

wendy crabtree says:

Forgot to mention that I made it a main dish by adding a can of cannenelli (white) beans drained.

Linda M says:

Great new way to serve Courgette!! Thank you so much. Can the leftovers be re-heated?

Momma Cyd says:

Leftovers can be reheated easily.

Carly Daniels says:

I made this dish to go with my chicken tenders. It is a dish that could be filling enough to eat alone. The only difference was I had 2 zucchini and 2 summer squash in the house. I followed the recipe exact and it came out fantastic. Actually, I lied, I DID put a little more mozzarella (because I am a cheese lover) and regretted it. The recipe calls for 1/2 cup and that is a perfect amount of mozzarella. I LOVE the six sisters stuff recipes because of the large family size I have. There is never any leftovers at dinner time in my house. I have followed some other amazing cooks on the internet but you guys are my new favorite. My husband and adult son can go back for seconds.

Momma Cyd says:

Hi Carly. You are so sweet. I’m with you on the cheese – I love everything cheesy! So glad you liked the Zucchini Corn Parmesan Bake! Have a terrific week!!

Laura says:

I can’t eat corn. Any substitutions other than yellow squash?

Join The Discussion

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Evelyn says:

Good food and much easy. .love it
Jody says:

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.
Jann Olson says:

Hi Kristen, got lots of zucchini now. Always looking for new recipe to try. Thanks for sharing this, looks yummy!
hugs,
Jann
Christina says:

Thanks so much. We do have too much zucchini from the garden. 🙂 This looks like a great way to use it.
Cyd says:

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)
Becca says:

Do you need to cook the corn first before you cut it off the cob?
Heidi Garcia says:

Oh my gosh, haven’t even put this in the oven yet and my son and I arepicking at this lol! So delicious!!
Kara says:

Has anyone tried this with chicken?
Karen says:

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.
Wendy Crabtree says:

Made this tonight and I have to say, I have never had such a yummy way to cook zucchini! Thank you!!
wendy crabtree says:

Forgot to mention that I made it a main dish by adding a can of cannenelli (white) beans drained.
Linda M says:

Great new way to serve Courgette!! Thank you so much. Can the leftovers be re-heated?
Momma Cyd says:

Leftovers can be reheated easily.
Carly Daniels says:

I made this dish to go with my chicken tenders. It is a dish that could be filling enough to eat alone. The only difference was I had 2 zucchini and 2 summer squash in the house. I followed the recipe exact and it came out fantastic. Actually, I lied, I DID put a little more mozzarella (because I am a cheese lover) and regretted it. The recipe calls for 1/2 cup and that is a perfect amount of mozzarella. I LOVE the six sisters stuff recipes because of the large family size I have. There is never any leftovers at dinner time in my house. I have followed some other amazing cooks on the internet but you guys are my new favorite. My husband and adult son can go back for seconds.
Momma Cyd says:

Hi Carly. You are so sweet. I’m with you on the cheese – I love everything cheesy! So glad you liked the Zucchini Corn Parmesan Bake! Have a terrific week!!
Laura says:

I can’t eat corn. Any substitutions other than yellow squash?