Pasta Zucchini Tomato Corn Bake
Bursting with vibrant summer flavors, this Pasta Zucchini Tomato Corn Bake is a satisfying, family-friendly dish that combines tender short pasta, sautéed zucchini, juicy cherry tomatoes, and sweet corn kernels, all baked to perfection under a golden, bubbly layer of mozzarella and Parmesan cheeses. Enhanced with fragrant garlic, Italian seasoning, and a touch of optional red pepper flakes for subtle heat, this hearty bake is incredibly easy to prepare and perfect for busy weeknights. With a prep time of just 15 minutes and a comforting finish in the oven, this casserole-style dish delivers bold flavor and beautiful color in every bite. Serve it warm, straight from the oven, garnished with fresh basil for a deliciously simple, crowd-pleasing dinner. Perfectly suited for your next potluck or as a standalone vegetarian main course!
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Recipe Information
Ingredients
- 12 oz short pasta (penne, fusilli, or rigatoni)
- 2 medium zucchini
- 1.5 cups cherry tomatoes
- 1 cup corn kernels (fresh, frozen, or canned)
- 1.5 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1.5 teaspoons dried Italian seasoning
- 0.5 teaspoons crushed red pepper flakes (optional)
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cups fresh basil leaves (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and return to the pot.
While the pasta is cooking, chop the zucchini into thin half-moon slices and halve the cherry tomatoes. If using fresh corn, cut the kernels off the cob.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the minced garlic for 1 minute until fragrant.
Add the zucchini to the skillet and cook for 4-5 minutes, stirring occasionally, until slightly tender.
Stir in the cherry tomatoes and corn kernels. Cook for another 3 minutes, then season with Italian seasoning, crushed red pepper flakes (if using), salt, and black pepper. Remove from heat.
In the pot with the cooked pasta, combine the sautéed vegetables and half of the shredded mozzarella cheese. Toss until evenly mixed.
Transfer the mixture to the prepared baking dish and spread it out evenly. Sprinkle the remaining mozzarella cheese and the grated Parmesan cheese on top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the top is golden brown.
Remove from the oven and let the dish cool for 5 minutes. Garnish with fresh basil leaves, if desired, before serving.
Serve warm and enjoy your delicious Pasta Zucchini Tomato Corn Bake!
Nutrition Facts
Calories |
1879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.6 g | 107% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 160 mg | 54% | |
| Sodium | 7975 mg | 347% | |
| Total Carbohydrate | 195.7 g | 71% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 49.4 g | ||
| Protein | 94.4 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1856 mg | 143% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2296 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
