This delicious Cheesy Zucchini & Corn Bake is sure to become a new family favorite side dish in your home! Not only does it make great use of seasonal ingredients, but it has been sized to feed only two people generously.
Don't worry if you are a larger family than that however, you can very easily amp up the ingredients, by doubling or tripling them to feed more people. Its a very simple and forgiving recipe!
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If you grow your own zucchini you know that it very easily gets out of hand. I call it the monster of the garden because it is so prolific! I have devised many ways through the years to use it up!
This tasty casserole bake is just one of them and it is a real favorite. One because its incredibly tasty, and two because it uses simple ingredients and is very quick to make and bake!
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It makes the perfect side dish for anything you want to serve it with. I enjoy it with grilled chicken, especially my Mediterranean Style Marinated Chicken. They are the perfect partners.
Actually, in all honesty, I could just sit and eat a plateful of this deliciously simple side dish all by itself. I think it would make a great Vegetarian main dish option!
I love that it only uses a few very simple ingredients, which are in and of themselves very adaptable. You'll see!
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WHAT YOU NEED TO MAKE CHEESY ZUCCHINI & CORN BAKE
Aside from the seasoning all you need to make this tasty dish are six simple ingredients! I love recipes like this which don't require a ton of ingredients!!
- 1 TBS olive oil
- 1/2 small red onion, peeled and diced
- 1 medium zucchini, trimmed and diced
- 1 small ear of corn, husked and corn cut off of the cob (alternately 1/2 cup of frozen corn)
- 1 ounce (30g) of Italian cheese blend (mine contained mozzarella, provolone, gruyere)
- 2 TBS grated Parmesan cheese
- salt and black pepper to taste
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Because it is fresh zucchini and fresh corn season, this is the perfect time of year to be making this lush side dish. I used 1 1/2 small zucchini, but one medium zucchini is what the recipe asks for.
Red onions are something I usually always have in the house. They are so pretty and I love the added color they give to dishes like this one, as well as salads.
You can use a smallish cob of corn, or a large one, all depending on how hungry you think you are. I think, personally that the smaller sized cobs of corn have the best flavor.
I used a refrigerated pre-grated Italian blend of cheeses. But you can grate your own cheese if you wish. Also if you are not a fan of Italian cheeses, by all means use cheddar or whatever cheese you do enjoy! A good melting cheese is best!
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HOW TO MAKE CHEESY ZUCCHINI & CORN BAKE
This really is a very simple and easy make. If you have all of your ingredients chopped, etc. before you start it goes together very quickly!
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a small baking dish. Set aside.
Heat the oil in a skillet over medium high heat. Add the onion. Sauté for a few minutes until it begins to soften. Throw in the Zucchini.
Cook, stirring for 4 to 5 minutes, just until the zucchini begins to soften and brown in a few places.
Remove from heat. Stir in the corn and cheeses and season to taste with salt and black pepper. Pour into the baking dish.
If desired sprinkle a bit more Parmesan cheese on top. (Purely optional)
Bake in the preheated oven for 15 minutes, or until warmed through and the cheeses have melted. Serve immediately.
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Just look at that lovely gooey cheese! Rich and delicious. This really is the perfect side dish for these late summer evenings, and yes, even a perfectly tasty dish to serve on its own!!
I love it on its own, served hot with some crusty bread and butter. Maybe some pickles on the side. I am a very happy camper! It doesn't take a lot to please me!
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If you are looking for ways to use up the zucchini in the garden you might be interested in these delicious and simple options!
SMALL BATCH ZUCCHINI COFFEE CAKE - Zucchini is one of those vegetables that really excels in cakes and sweet bakes. This deliciously moist coffee cake has a beautiful spiced streusel topping that the whole family will enjoy!
LEMON DRIZZLE ZUCCHINI LOAF - This is a basic lemon drizzle loaf, highly flecked with green and moist and delicious with plenty of lemon flavour both in the batter and in that lush lemon glaze which gets spooned on top of the baked loaf when it is finished.
Cheesy Zucchini & Corn Bake
Yield: 2 - 3
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
This is a small batch recipe for a delicious side dish which may be doubled to serve more. Its a great way to get a picky vegetable eater to dig in!
Ingredients
- 1 TBS olive oil
- 1/2 small red onion, peeled and diced
- 1 medium zucchini, trimmed and diced
- 1 small ear of corn, husked and corn cut off of the cob (alternately 1/2 cup of frozen corn)
- 1 ounce (30g) of Italian cheese blend (mine contained mozzarella, provolone, gruyere)
- 2 TBS grated Parmesan cheese
- salt and black pepper to taste
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a small baking dish. Set aside.
- Heat the oil in a skillet over medium high heat. Add the onion. Sauté for a few minutes until it begins to soften. Throw in the Zucchini.
- Cook, stirring for 4 to 5 minutes, just until the zucchini begins to soften and brown in a few places.
- Remove from heat. Stir in the corn and cheeses and season to taste with salt and black pepper. Pour into the baking dish.
- If desired sprinkle a bit more Parmesan cheese on top. (Purely optional)
- Bake in the preheated oven for 15 minutes, or until warmed through and the cheeses have melted.
- Serve immediately.
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Garlic Parmesan Pull-Apart Bread is always a real winner in my house. Quick and easy to make, you can have this fabulously tasty bread on the table in less than half an hour!
This is a simple garlic pull-apart bread with biscuits. I have given you the option of using either a refrigerated brand of biscuits or a homemade one from scratch.
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Obviously it will take you a bit longer when you are making them from scratch, but they are still not really labor intensive. Trust me on this.
If you are like me, time is always of the essence. This was never more true than when I was bringing up five children. They were always starving and I couldn't get dinner onto the table fast enough most nights.
That's when something like this simple, quick and easy bread option always came in handy! And the children loved them.
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Not only are they excellent served with soups, stews and salads, but they also make a fabulous side dish on Italian nights, or even game nights, with hot marinara sauce for dipping them in!
Using only a very few ingredients and a minimum of effort, they are sure to become a firm favorite. This is a small batch recipe, but quantities can very easily be doubled to serve more. In that case, use an 8 inch square baking pan.
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WHAT YOU NEED TO MAKE GARLIC PARMESAN PULL-APART BREAD
Very few and very simple ingredients.
- 1 (7.5 ounce/215g) tin of refrigerated biscuits (see notes)
- 1/4 cup (60g) butter, melted
- 1 tsp grated Parmesan cheese
- 1 fat clove of garlic, peeled and finely minced
- 3/4 tsp dried Italian seasoning
- 3 TBS grated Parmesan cheese to finish
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The most common and popular biscuit dough sold in tins here in Canada are the Pillsbury ones. You can use whichever ones you are able to buy. The tin I used today makes 10 biscuits.
If you are in the UK, I appreciate that this is a very difficult commodity to find. I have given you the option of making your own dough from scratch, which is not very difficult to do and uses simple ingredients.
By biscuit dough here I mean a scone type of dough, not a cookie dough. (Cookies are called biscuits in the UK.)
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Today I used already grated Parmesan cheese. It works fine for this as it is a bit coarser than when you grate it yourself.
I used my own homemade Italian seasoning, but you can use any commercial brand that you like. I normally like to create my own spice blends. Its not very hard to do.
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Make Your Own Italian Seasoning: Mix together 3 TBS dried basil, 3 TBS dried oregano, 3 TBS dried parsley, 1 TBS garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried rosemary, 1/4 tsp black pepper, 1/4 tsp red pepper flakes. Store in an airtight container out of the light for up to 6 months.
You can find a whole list of my own homemade seasoning mixes here. There are quite a few options.
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That will never happy here. I promise you, not if I can help it anyways!! I just wanted you to know that! Ask away!
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HOW TO MAKE GARLIC PARMESAN PULL-APART BREAD
This is so simple to make, even if you do make the biscuit part from scratch. (See recipe notes.) So easy a child could do it!
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 by 4 inch loaf tin and line with some baking paper, leaving an overhang on two sides.
Whisk the butter, Italian seasoning, garlic and Parmesan cheese together in a bowl.
Open the biscuits. Separate and cut each biscuit into thirds. Drop several at a time into the butter mixture, turning to coat them and then place in the prepared pan. Repeat until all of the biscuits have been coated and placed into the pan. Its okay for some of them to overlap. (You really don't want any gaps)
Bake for 20 minutes. Sprinkle the remaining cheese over top and return to the oven for a few more minutes to melt the cheese.
Serve warm. This is delicious as is or with a Marinara sauce for dipping!
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As I said, you can always double the amounts and bake it in an 8-inch square pan to feed more people. This is a great party food!
I could not resist pulling bits off before dinner. They are just so yummy! I would call them darn near impossible to resist!!
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BUTTERMILK BISCUIT MUFFINS - These Buttermilk Biscuit Muffins are fabulously tasty with a crusty, buttery exterior, and all of the best qualities of a biscuit, except they are baked in a muffin tin like a muffin. Just mix together and drop.
MILE HIGH GREEK YOGURT BISCUITS - When it comes to flaky, they don't get flakier than these Mile High Greek Yogurt Biscuits! This is a biscuit that is light as a cloud, and filled with lots of flaky pockets.
Sorry for the poor photos today. Its a rainy day and the natural light is appalling!
Garlic Parmesan Pull-Apart Bread (small batch)
Yield: Serves 4
Prep time: 10 MinCook time: 23 MinTotal time: 33 Min
This quick and easy pull-apart bread goes together in minutes and can be on the table in less than half an hour. Delicious served with soups and stews, salads or as an appetizer with some Marinara sauce for dipping!
Ingredients
- 1 (7.5 ounce/215g) tin of refrigerated biscuits (see notes)
- 1/4 cup (60g) butter, melted
- 1 tsp grated Parmesan cheese
- 1 fat clove of garlic, peeled and finely minced
- 3/4 tsp dried Italian seasoning
- 3 TBS grated Parmesan cheese to finish
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 by 4 inch loaf tin and line with some baking paper, leaving an overhang on two sides.
- Whisk the butter, Italian seasoning, garlic and Parmesan cheese together in a bowl.
- Open the biscuits. Separate and cut each biscuit into thirds. Drop several at a time into the butter mixture, turning to coat them and then place in the prepared pan. Repeat until all of the biscuits have been coated and placed into the pan. Its okay for some of them to overlap. (You really don't want any gaps)\
- Bake for 20 minutes. Sprinkle the remaining cheese over top and return to the oven for a few more minutes to melt the cheese.
- Serve warm. This is delicious as is or with a Marinara sauce for dipping!
Notes
If you cannot get the refrigerated biscuits, it is possible to make your own from scratch. Whisk together 1 1/2 cup (105g) plain flour and 3 tsp baking powder in a bowl. Stir in 1/2 tsp salt. Drop in 4 TBS cold butter and cut it in with a pastry blender or two round bladed knives until the mixture resembles coarse crumbs. Stir in just enough milk to give you a stiff-ish dough. (Should be soft and not sticky) Pat out to a rectangle which is 1/2 inch thick. Cut into 1 inch cubes and use as above.
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Today I am sharing a delicious recipe with you for a fabulously tasty pork roast and potatoes done in the oven. The meat for this roast is incredibly juicy and filled with flavor, the potatoes golden edged and meltingly tender in the middle.
I am sharing in feeding my father this week while he is immobile after his car accident, and by that I mean unable to drive. He is not hurt himself in the least. But he can't get out anywhere as he doesn't have a car.
As a result of that we are having to bring his meals to him. Normally he drives to my sister's each day, which serves a dual purpose. It gets him out of the house and he is well fed.
With the cost of gasoline however, we can't really afford to make two trips all the way to Greenwood each day and so we are bringing his dinners to him.
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I decided to do a roast of pork today and that way I can slice it and bring it to him cold tomorrow so that he can enjoy it cold with mustard. When we were growing up we never had hot roast pork in our home.
My mother always cooked it the day before and we ate it cold. That is the way my father preferred it. So tomorrow (which is today as you read this) my father is getting cold roast pork. I am not sure yet what else I will put on his plate, but I have 24 hours to think about it.
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I had this pork loin roast in the freezer and took it out last night to thaw. I was thinking it was a boneless roast, but once I looked at it thawed I realized it was very much a bone in loin roast.
Never mind, at that point I had no option but to roast it. Normally I would stuff it with prunes and apricots, but my father doesn't like anything fancy, which he was very quick to point out to me. He just likes simple food.
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And yet at the same time he is incredibly proud of me being a Chef and of my having written some books. He just doesn't want to eat cheffie food I guess.
Anyways, this isn't cheffie food. Its just a simple roast, bathed in herbs, garlic and butter and onions . . . roasted to perfect tenderness in the oven along with some potatoes. What's not to like about that?
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WHAT YOU NEED TO MAKE HERB ROASTED PORK LOIN & POTATOES
It may look like a long list, but I promise you, it is mostly herbs. Ideally you should begin marinating it the night before you cook it.
For the marinade:
- 1 bottle Italian Salad dressing
- 1 3-pound pork loin roast (boneless or bone in) (bone in will take slightly longer to cook)
You will also need:
- 6 TBS butter, divided
- fine sea salt and freshly ground black pepper to taste
- 2 TBS finely chopped garlic
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp dried sage
- 1 pound of medium new potatoes quartered
- 1 medium onion, peeled and diced
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There is no specific type of Italian Salad dressing needed. I use a packet of dry Italian dressing which I mixed up in a bowl and then popped the roast into for marinating.
You can use any brand of bottled dressing, or the dry mix reconstituted. This gives it a nice flavor and helps to tenderize the meat.
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I used fresh herbs today, which means the quantity used was roughly twice the amount of dry herbs called for in the recipe. Dry herbs work perfectly well. Its just I have the fresh and I want to use them rather than have them go to waste.
It is rather a lot of butter, but try not to think about it. You won't be eating the butter left in the dish and only a minute amount is absorbed by the pork and the potatoes.
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Do use the full amount of garlic. Its the garlic which helps to infuse the meat with lovely flavors. Garlic and pork are perfect partners. When my family was growing up I often pierced my pork roasts with a skewer and inserted pieces of garlic deep into the meat.
I did it with beef as well, with incredibly delicious results.
HOW TO COOK HERB ROASTED PORK LOIN & POTATOES
This is really very simple, and so long as you follow the instructions you end up with a perfectly cooked, tender and juicy piece of meat and perfect roasted potatoes.
Place the Italian salad dressing into a container with a cover. Add the pork and immerse it. Cover tightly and marinate for at least half an hour, but preferably overnight.
When you are ready to cook dinner, remove the pork from the marinade, discarding the marinade. Pat dry with paper towels and season all over generously with salt and black pepper.
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Melt 2 TBS of the butter in a heavy bottomed skillet. Brown the pork generously on all sides. (2 -3 minutes per side)Preheat the oven to 350*F/180*C/ gas mark 4.Transfer the browned pork to a roasting pan. Scatter the potatoes around the pork in the pan.
Add the remaining butter to the skillet, along with the onion, garlic and herbs. Cook for about 2 minutes. Pour this mixture over the pork and potatoes, turning to coat the potatoes in the garlic butter.
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Roast for 25 minutes per pound, until the internal temperature of the pork reaches at least 145*F/73*C. Remove from the oven, lightly tent and leave to rest for 10 to 15 minutes before carving.
If the potatoes are done before the pork and you don't want them to get really browned, remove to a covered casserole and keep warm.
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As you can see the meat comes out tender and really juicy. Ideally I would have enjoyed this with some applesauce, but I didn't happen to have any in my house today.
Pork and applesauce are perfect partners. I know a lot of pork producers that feed their animals up on apples prior to slaughter because it makes the meat sweeter.
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In any case this was really delicious. Perfectly cooked and flavored. As you can see the skin got a nice crisp and golden brown skin on it, whilst leaving the meat moist and succulent underneath.
I love the crusty bits myself. I enjoyed it thinly sliced along with the potatoes and with some steamed carrots, but really I can't think of a vegetable that would not go with this. Braised Red Cabbage would be especially nice.
Herb Roasted Pork Loin & Potatoes
Yield: 6
Prep time: 8 H & 15 MCook time: 1 H & 30 MTotal time: 9 H & 45 M
Delicious juicy pork with crisp garlic butter roasted potatoes. You will need to marinate the pork, for at least half an hour, but overnight is best.
Ingredients
For the marinade:
- 1 bottle Italian Salad dressing
- 1 3-pound pork loin roast (boneless or bone in) (bone in will take slightly longer to cook)
You will also need:
- 6 TBS butter, divided
- fine sea salt and freshly ground black pepper to taste
- 2 TBS finely chopped garlic
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp dried sage
- 1 pound of medium new potatoes quartered
- 1 medium onion, peeled and diced
Instructions
- Place the Italian salad dressing into a container with a cover. Add the pork and immerse it. Cover tightly and marinate for at least half an hour, but preferably overnight.
- When you are ready to cook dinner, remove the pork from the marinade, discarding the marinade. Pat dry with paper towels and season all over generously with salt and black pepper.
- Melt 2 TBS of the butter in a heavy bottomed skillet. Brown the pork generously on all sides. (2 -3 minutes per side)
- Preheat the oven to 350*F/180*C/ gas mark 4.
- Transfer the browned pork to a roasting pan. Scatter the potatoes around the pork in the pan.
- Add the remaining butter to the skillet, along with the onion, garlic and herbs. Cook for about 2 minutes. Pour this mixture over the pork and potatoes, turning to coat the potatoes in the garlic butter.
- Roast for 25 minutes per pound, until the internal temperature of the pork reaches at least 145*F/73*C. Remove from the oven, lightly tent and leave to rest for 10 t 15 minutes before carving.
- If the potatoes are done before the pork and you don't want them to get really browned, remove to a covered casserole and keep warm.
Thanks so much for visiting! Do come again!
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