Sweet corn zucchini bake

sweet corn zucchini bake

This is quite possibly my favorite vegetarian dish in all the land. Thin layers of luscious squash, corn, and cheddar cheese makes this perfect as a side or a main meal.


  • 2 zucchini (1 green, 1 yellow)
  • 1 T butter
  • 1 vidalia onion, minced
  • 3 cups sweet corn (yellow or white will do)
  • 3 eggs
  • 1 cup cheddar cheese
  • sea salt and pepper

The How To:

  1. Preheat your oven to 400 degrees.
  2. In a cast iron pan, cook your onion in butter until translucent. Add sweet corn, salt, and pepper and cook for about three more minutes.
  3. In a separate bowl, crack and beat three eggs.
  4. Using your mandolin, thinly slice both of your zucchini. I set it on two, the second thinnest setting.
  5. Using a 7×7 baking dish (or something similar), lay two layers of zucchini. Then add 1/3 of your corn and onion mixture, followed by 1/3 of the cheese. Lastly, top with 1/3 of your egg mixture. Continue to layer, ending with the zucchini.
  6. Bake for 40 minutes, then turn off the oven and let the bake sit for another 10 minutes in the warm oven.

So, what’s it cost?

  • 2 zucchini: $1.00
  • 1 T butter: $.10
  • 1 vidalia onion, minced: $.80
  • 3 cups sweet corn: $.99
  • 3 eggs: $.33
  • 1 cup cheddar cheese: $1.00

Total cost is $4.22, or $1.40/person. 

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