This Cheesy Parmesan Zucchini and Corn Bake is a tasty treat! With fresh zucchini and sweet corn, the cheese makes it so creamy and delightful. Perfect as a side dish or a light meal!
It’s so easy to whip up, and your kitchen will smell amazing. I always find myself sneaking bites before it even hits the table. Who can resist cheese, right? 😄
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is the star of this dish. If available, you can also try yellow squash for a different flavor. If zucchinis aren’t in season, you could use diced bell peppers or eggplant instead.
Corn: Fresh corn tastes best, especially in summer! If corn isn’t available, frozen corn works just as well. Just thaw it before adding, or canned corn can also be an alternative; just drain it well.
Olive Oil: Extra virgin olive oil gives a lovely flavor. If you’re out, any mild vegetable oil will do. I often use avocado oil for health benefits.
Parmesan Cheese: Grated Parmesan adds a rich flavor. If you want a dairy-free option, try nutritional yeast for a cheesy taste without the cheese. For a different flavor, Pecorino Romano is a good substitute.
How Do I Ensure the Zucchini Is Not Soggy?
Soggy zucchini can be a challenge! Here’s how to avoid it:
- **Salt the Zucchini:** Before you start cooking, sprinkle chopped zucchini with salt and let it sit for about 10-15 minutes. This helps draw out excess moisture. Pat them dry with paper towels before mixing with other ingredients.
- **Don’t Overcrowd:** When baking, make sure the zucchini and corn mixture is spread evenly in the dish. If it’s packed too tight, they won’t roast properly and can turn mushy.
Following these tips can help achieve a perfect, not soggy, bake! Enjoy your delicious Cheesy Parmesan Zucchini and Corn Bake!
Cheesy Parmesan Zucchini and Corn Bake
Ingredients You’ll Need:
Vegetables:
- 4 medium zucchinis, chopped into bite-sized pieces
- 3 cups fresh corn kernels (about 4 ears of corn)
For the Flavor:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs (or a mix of dried basil, oregano, and thyme)
- Salt and freshly ground black pepper, to taste
Cheesy Goodness:
- 1 cup grated Parmesan cheese, plus extra for garnish
Garnish:
- 2 tablespoons fresh parsley or cilantro, chopped (for garnish)
How Much Time Will You Need?
This Cheesy Parmesan Zucchini and Corn Bake takes about 10 minutes to prepare and 25-30 minutes to bake. In total, you will need around 40 minutes to have a warm, cheesy dish ready to serve!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Lightly grease a medium-sized baking dish to prevent sticking. This will help the bake come out nicely!
2. Prepare the Veggies:
In a large mixing bowl, toss together the chopped zucchini and fresh corn kernels. This mix of textures will make your bake delicious!
3. Cook the Garlic:
In a small skillet over medium heat, warm the olive oil. Add the minced garlic and sauté until it’s fragrant, which should take about 1 minute. Be careful not to burn it—nobody likes burnt garlic!
4. Mix Everything Together:
Pour the garlic olive oil over your zucchini and corn mixture. Add the dried Italian herbs, salt, and pepper, adjusting the seasoning according to your taste. Toss everything well to make sure the veggies are evenly coated.
5. Assemble the Bake:
Transfer the zucchini and corn mixture into the prepared baking dish, spreading it out evenly to help it cook uniformly.
6. Add the Cheese:
Sprinkle the grated Parmesan cheese evenly over the top of the mixture. This will melt beautifully and add that cheesy goodness we all love!
7. Bake:
Place the dish in the oven and bake for 25-30 minutes. You’ll know it’s done when the veggies are tender and the cheese is melted and slightly golden.
8. Garnish and Serve:
Once baked, remove it from the oven and garnish with fresh parsley or cilantro and extra Parmesan cheese shavings as desired. Serve warm, and enjoy this delightful dish!
Dig in, and savor the cheesy, vegetable goodness of this dish! Enjoy your Cheesy Parmesan Zucchini and Corn Bake!
FAQ – Cheesy Parmesan Zucchini and Corn Bake
Can I Use Frozen Corn for This Recipe?
Yes! Frozen corn is a great substitute. Just thaw it before using, or add it directly to the mix while adjusting the baking time slightly, as it may need a few minutes longer to cook through.
What If I Don’t Have Zucchini?
No problem! You can substitute zucchini with any summer squash, such as yellow squash or even diced bell peppers. These will still provide a lovely texture and flavor to the bake.
Can I Make This Bake Ahead of Time?
Absolutely! You can prepare it up to a day in advance and store it covered in the fridge. Just bake it right before serving for best results. You may need to add a few extra minutes to the baking time if it’s coming straight from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave, adding a splash of olive oil if it looks dry.
