Zucchini, Corn, and Tomato Casserole
Prep time
Cook time
Total time
Serves: 6 servings
  • 1 ½ tablespoons butter, divided
  • ½ onion, finely chopped
  • 1 teaspoon of salt, divided
  • 2 cloves garlic, finely chopped
  • 4 slices of toasted whole wheat bread
  • 2 eggs
  • 2 medium zucchini, chopped into cubes
  • 1 pint of cherry or grape tomatoes, halved
  • 1 cup corn (frozen, canned, or cut off the cob)
  • ¼ cup chopped fresh basil, divided
  • ¼ teaspoon pepper
  • ¾ cup shredded mozzarella cheese
  1. Preheat oven to 350 degrees.
  2. Melt ½ tablespoon of butter in a small saucepan over medium heat. Once melted, add the onion and cook for 2-3 minutes. Sprinkle with ½ teaspoon of salt. Add the garlic and cook for another minute. Take the pan off the heat.
  3. Chop the toasted bread into cubes. In a large microwave-safe bowl, melt 1 tablespoon of butter. Add the bread cubes to the bowl and stir.
  4. In a large bowl, beat the eggs. Add the onion and garlic mixture, zucchini, tomatoes, corn, 2 tablespoons of chopped basil, and 1 cup of the toasted bread cubes. Sprinkle with ½ teaspoon of salt and pepper.
  5. Mix thoroughly until the vegetables and bread cubes are coated in the egg.
  6. Pour the mixture into an 8 x 8 baking dish.
  7. Layer the remaining bread cubes over the top of the dish and bake in the oven for 25 minutes. Sprinkle on the cheese and bake for another 3-5 minutes until the cheese is melted.
Serving size: 1 cup
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 180 Fat: 7.9g Carb: 19.1g Fiber: 3.6g Protein: 10.5g Sugar 5.1g Sodium: 612mg
Recipe by Destination Delish at https://www.destinationdelish.com/zucchini-corn-and-tomato-casserole/