Anyone with a garden seems to have plenty of zucchini, and with the fresh summer corn, this Zucchini Corn Bake is perfect for serving at backyard barbecues and pot luck gatherings. However it’s good year round since zucchini is always available, and frozen corn is always in the freezer. This casserole is fairly quick to put together, and worth every minute of hands-on time. It will become a family favorite.


12 Servings

1/2 pound bacon, chopped
1 medium onion, chopped
3 cloves garlic
1 pound zucchini, sliced into 1/4" slices
4 cups fresh corn kernels, or thawed frozen corn
salt and freshly ground black pepper, to taste
2/3 cup heavy cream
2/3 cup milk
3 eggs
2 egg yolks
2 cups shredded mozzarella cheese, divided

1/2 cup dry bread crumbs

1. Preheat oven to 375°.
2. Spray a 9" x 13" glass baking dish with non-stick spray and set aside.
3. Cook the bacon in a large skillet until crisp; remove the bacon to drain and pour off all but 2 tablespoons of the bacon fat.
4. Add the onion to the bacon fat and cook over medium heat until softened.
5. Stir in the garlic, zucchini and corn.
6. Cover the pan and let cook over medium heat until the zucchini is tender, about 15 minutes; season with salt and pepper. .
7. Stir in the bacon and 1 cup of the cheese; transfer to the prepared baking dish. .
8. Whisk together the cream, milk, eggs, and egg yolks; pour over the zucchini mixture. .
9. Sprinkle with the remaining mozzarella cheese and top with the bread crumbs. .
10. Bake 45-50 minutes or until the center is set. Remove from the oven and serve.

Amount Per Serving
Calories 270 Calories from Fat 138
Percent Total Calories From: Fat 51% Protein 18% Carb. 31%

Nutrient Amount per Serving
Total Fat 15 g
Saturated Fat 8 g
Cholesterol 128 mg
Sodium 239 mg
Total Carbohydrate 21 g
Dietary Fiber 1 g
Sugars 0 g
Protein 12 g

Vitamin A 16% Vitamin C 21% Calcium 0% Iron 6%