Baked Zucchini Tomato Corn Casserole

Baked Zucchini Tomato Corn Casserole Recipe

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Tired of the same zucchini casserole? Try this mix of veggies with a little added zip from the cloves! The brown sugar enhances the flavor of the dish too. Zucchini is one of the most versatile vegetables and even you can create a number of fascinating dishes with it!


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20 Min
45 Min


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  • 6
    medium zucchini, sliced in coins
  • 3 Tbsp
  • 3 Tbsp
  • 1/2 c
    corn, cut from the cob
  • 2 c
    fresh tomatoes, seeded and chopped
  • 1
    small green pepper, chopped
  • 1
    small onion, chopped
  • 1 tsp
  • 1 Tbsp
    brown sugar
  • 1
    small bay leaf
  • ·
    dash of dried cloves
  • 3/4 c
    sharp cheddar cheese, grated
  • ·
    parmesan cheese (to sprinkle on top)

How to Make Baked Zucchini Tomato Corn Casserole


  1. Grease casserole and add zucchini coins. Set aside. Preheat oven to 350 degrees
  2. In large saucepan, melt 3 Tbsp. butter. Saute' green pepper and onion 1-2 minutes.
  3. Sprinkle flour over pepper and onion. Stir in the tomatoes and corn.
  4. Add the salt, brown sugar, bay leaf and dried cloves. Stir well. Cook the sauce, over medium 5-6 minutes until slightly thickened.
  5. Pour sauce over zucchini. Dot top with additional butter. Cover evenly with grated sharp Cheddar cheese. Sprinkle with Parmesan.
  6. Bake in preheated 350 degree oven 45 minutes.

Printable Recipe Card

About Baked Zucchini Tomato Corn Casserole

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: Southern

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