30-Minute Zucchini Corn Parmesan Bake
A quick and wholesome vegetable bake that combines zucchini, corn, and cheese for a deliciously light yet hearty dish. Perfect as a side or main, this Zucchini Corn Parmesan Bake is easy to make, family-friendly, and ready in just 30 minutes.
Equipment
- 1-Large skillet
- 1 Baking Dish (9-inch square)
- 1 wooden spoon or spatula
- 1 chef’s knife
- 1 cutting board
Ingredients
- 3 tablespoons olive oil
- ½ cup red onion diced
- 1 teaspoon garlic minced
- 4 medium zucchini cubed
- 1 cup frozen corn or fresh corn kernels from 3 ears
- ½ cup mozzarella cheese shredded
- ¼ cup Parmesan cheese shredded
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the Oven: Begin by setting your oven to 350°F (175°C) so it has time to heat up while you prepare the vegetables. A properly preheated oven ensures even baking and allows the cheese topping to melt into a golden, bubbly layer.
- Warm the Skillet and Oil: Place a large skillet over medium-high heat and drizzle in the olive oil. Allow the oil to heat until it shimmers slightly — this helps prevent the vegetables from sticking and ensures they develop a nice flavor as they cook.
- Sauté Aromatics for Flavor: Add the diced red onion and minced garlic to the hot skillet. Stir occasionally and cook for about 5 minutes, or until the onions turn translucent and soft while the garlic becomes fragrant. This step builds the base flavor of the dish, so be patient and avoid burning the garlic.
- Cook the Zucchini to Perfection: Stir in the cubed zucchini. Continue to cook for 8–10 minutes, stirring every couple of minutes. The zucchini should become lightly golden on the edges while still holding its shape. Cooking it at this stage helps remove excess moisture, preventing the final bake from turning watery.
- Add Sweet Corn for Balance: Remove the skillet from heat, then add the frozen corn kernels (or fresh kernels if using). The gentle heat from the zucchini will quickly soften frozen corn without overcooking it, keeping its sweetness intact. Fresh corn will add a slightly crisp, juicy texture to the mix.
- Incorporate the Cheeses: Sprinkle in the shredded mozzarella and Parmesan cheeses, then season generously with salt and freshly ground black pepper. Stir the mixture thoroughly so that the cheese begins to melt slightly, coating the vegetables in a savory layer.
- Transfer to Baking Dish: Lightly grease a 9x9-inch square baking dish, then pour the vegetable mixture evenly into it. Spread it out with a spatula so the cheese and vegetables are well distributed. This ensures every bite has a balance of zucchini, corn, and melted cheese.
- Bake Until Golden and Bubbly: Place the dish uncovered into the preheated oven and bake for 15 minutes. During this time, the cheeses will fully melt, bind the vegetables together, and create a light golden crust on top. For a slightly crispier finish, you can broil the dish for the last 1–2 minutes, but keep a close eye to prevent burning.
- Rest Briefly Before Serving: Once baked, carefully remove the dish from the oven and let it rest for about 5 minutes before serving. This short resting time allows the cheese to set slightly, making the bake easier to cut and serve without falling apart.
- Serve and Enjoy: Scoop onto plates while warm, and enjoy as a light main dish or a side alongside grilled chicken, fish, or your favorite protein. This dish pairs beautifully with fresh salads or crusty bread for a complete meal.
Notes
- Fresh corn on the cob can be used instead of frozen for a sweeter flavor.
- Do not overcook the zucchini; keeping some bite prevents the dish from turning mushy.
- For a stronger cheese flavor, increase Parmesan or add a touch of sharp cheddar.
- The bake works as both a side dish and a light vegetarian main.
- Leftovers store well, making it a meal-prep friendly recipe.
