Corn and Zucchini Bake
This Corn and Zucchini Bake recipe is a light and savory dish made with fresh zucchini, creamy cheese, and Libby’s® Whole Kernel Sweet Corn. Baked until golden and tender, this easy recipe is packed with flavor and wholesome ingredients. Perfect for brunch, lunch, or a satisfying side.
SERVINGS
6
PREP TIME
15 Min
COOK TIME
45 Min
Ingredients
4 large eggs
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon black pepper
3 small zucchini, thinly sliced
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1 sweet yellow onion, diced
1 cup shredded Monterey Jack cheese, divided
1 cup shredded mozzarella cheese, divided
4 large eggs
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon black pepper
3 small zucchini, thinly sliced
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1 sweet yellow onion, diced
1 cup shredded Monterey Jack cheese, divided
1 cup shredded mozzarella cheese, divided
Instructions
- Preheat oven to 375°F. Coat a baking dish with non-stick cooking spray. Set aside.
- In a mixing bowl, add eggs, basil, salt and pepper. Whisk together.
- Add zucchini, corn, onion and 3/4 cup of each cheese. Stir together until combined.
- Carefully add mixture to prepared dish, spreading evenly and fixing zucchini so they lay flat.
- Top with remaining cheese.
- Bake 25-30 minutes, until cheese is melted and browned.
- Preheat oven to 375°F. Coat a baking dish with non-stick cooking spray. Set aside.
- In a mixing bowl, add eggs, basil, salt and pepper. Whisk together.
- Add zucchini, corn, onion and 3/4 cup of each cheese. Stir together until combined.
- Carefully add mixture to prepared dish, spreading evenly and fixing zucchini so they lay flat.
- Top with remaining cheese.
- Bake 25-30 minutes, until cheese is melted and browned.
