- 2 tsp Olive oil
- 1 Onionmedium, chopped
- 2 Large eggs
- 1 can (10 ¾ oz) Condensed cream of celery soupreduced-fat, reduced-sodium, undiluted
- 4 cups Cornfresh or frozen
- 1 Zucchinismall, chopped
- 1 Tomatoesmedium, seeded, chopped
- ¾ cup Bread crumbswhole wheat, soft
- ⅓ cup Basilfresh, minced, plus more for garnish
- ½ tsp Salt
- ½ cup Mozzarellapart-skim, shredded
Basil Corn & Tomato Bake
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:
Steps to make Basil Corn & Tomato Bake
Preheat the oven to 350 °F.
Whisk eggs and condensed soup
Stir in vegetables, bread crumbs, basil
Transfer to baking dish
Sprinkle with cheese