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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medium zucchini, sliced in coins
3 Tbsp
3 Tbsp
1/2 c
corn, cut from the cob
2 c
fresh tomatoes, seeded and chopped
small green pepper, chopped
small onion, chopped
1 tsp
1 Tbsp
brown sugar
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


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

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About Baked Zucchini Tomato Corn Casserole

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

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