Enjoy this Basil Corn & Tomato Bake for your next meatless Monday or whenever you want to celebrate the season of local sweet corn and tomatoes! This veggie-loaded casserole is both easy to make and delicious to eat. Packed with fresh sweet corn right off the cob, ripe tomatoes, fresh zucchini, and flavorful basil – it makes for a perfect side dish.
To ensure that the bake is pleasantly light and not dense, I mix a can of condensed soup into the eggs to keep them tender. For the vegetables, I chose a fresh combination of sweet corn, tomatoes, and zucchini. There’s no need to precook them as they will cook in the oven. Whereas the onion is best sautéed before adding, to give it a milder taste. Once all of the ingredients are combined, transfer to a baking dish and bake until bubbly. Add shredded mozzarella cheese and finish it off in the oven to get everything melty and creamy on top. Serve with an extra sprinkle of fresh basil leaves, if you wish, and enjoy!
To make the Basil Corn & Tomato Bake, you will need the following ingredients:
Preheat the oven to 350 °F.
In a small skillet over medium heat, heat 2 teaspoons olive oil and add 1 chopped onion. Cook, stirring, until tender.
In a large bowl, whisk together 2 large eggs and 1 can (10 ¾ oz) condensed cream of celery soup.
Stir in 4 cups fresh corn, 1 chopped zucchini, 1 seeded and chopped tomato, ¾ cup soft whole wheat bread crumbs, ⅓ cup minced fresh basil, ½ teaspoon salt, and the cooked onion.
Pour the mixture into a greased 11x7-inch baking dish.
Bake, uncovered, for 40-45 minutes until bubbly.
Sprinkle with ½ cup shredded mozzarella cheese and bake for 5-10 minutes more until the cheese is melted.
Once baked, let stand for 10 minutes before serving and enjoy sprinkled with extra basil if you wish!
Meatless Monday? Make this easy and delicious Basil Corn & Tomato Bake! It’s veggie-packed, cheesy, and incredibly simple to make. If you try this recipe, please share it using the hashtag #cookmerecipes on Instagram!
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