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!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

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)

Directions

Step 1

Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.

Step 2

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.

Step 3

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.

Step 4

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the minced garlic for 1 minute until fragrant.

Step 5

Add the zucchini to the skillet and cook for 4-5 minutes, stirring occasionally, until slightly tender.

Step 6

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.

Step 7

In the pot with the cooked pasta, combine the sautéed vegetables and half of the shredded mozzarella cheese. Toss until evenly mixed.

Step 8

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.

Step 9

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the top is golden brown.

Step 10

Remove from the oven and let the dish cool for 5 minutes. Garnish with fresh basil leaves, if desired, before serving.

Step 11

Serve warm and enjoy your delicious Pasta Zucchini Tomato Corn Bake!

Nutrition Facts

Serving size	(1470.1g)

Amount per serving	% Daily Value*
Calories	1878.8

Total Fat 83.6g	0%
Saturated Fat 35.0g	0%
Polyunsaturated Fat 2.9g
Cholesterol 160.5mg	0%
Sodium 7974.9mg	0%
Total Carbohydrate 195.7g	0%
Dietary Fiber 22.1g	0%
Total Sugars 49.4g
Protein 94.4g	0%

Vitamin D 0IU	0%
Calcium 1855.8mg	0%
Iron 9.0mg	0%
Potassium 2296.1mg	0%

*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.

Source of Calories

Fat: 39.3%

Protein: 19.7%

Carbs: 40.9%