Your New Favorite Zucchini Corn Egg Bake Recipe

This recipe started with a zucchini, some leftover corn, and zero desire to stand over the stove. I wanted something cozy, cheesy, and easy to toss in the oven—so I grabbed a baking dish and let the fridge guide me. What came out was golden, veggie-packed, and honestly better than I expected.

Now it’s a go-to. Whether you’re meal prepping or need a no-fuss brunch dish, this egg bake hits the sweet spot between comfort food and feel-good eating. Let’s get to it.

Ingredients for Zucchini Sweet Corn & Cheddar Egg Bake

This egg bake keeps things simple without skimping on flavor. Here’s everything you’ll need—and a few notes to make sure it turns out just right:

• 5 large eggs – The base of your bake. Go for fresh, free-range if possible.
• 1 cup shredded zucchini – Make sure to squeeze out as much water as you can. I usually wrap it in a paper towel and press—it makes all the difference in texture.
• 1 cup sweet corn – Fresh, frozen, or canned all work. If using canned, drain it well. If frozen, no need to thaw fully—just break it up.
• 1/2 small red onion, diced – Adds a nice little bite and color. You could swap in green onions or shallots if that’s what you have.
• 1 cup shredded cheddar cheese – I like sharp cheddar for more flavor, but mild works too. Pre-shredded is fine, though fresh-grated melts a bit smoother.
• 1/2 tsp salt – To season everything evenly.
• 1/4 tsp black pepper – Just enough kick.
• 1/4 tsp garlic powder (optional) – For a subtle savory boost, especially if you’re skipping fresh aromatics.

🧂 Ingredient Swaps You Can Try

• Use Monterey Jack or Colby if you want something creamier.
• Add a handful of chopped spinach for extra greens.
• No zucchini? Try grated carrots or cooked broccoli bits.

Can I make this dairy-free?

Absolutely! Use a dairy-free cheese alternative and check your non-stick spray or baking dish for any hidden dairy. The texture may be slightly softer, but it still bakes up beautifully.

How to Make Zucchini, Sweet Corn & Cheddar Egg Bake

This egg bake comes together in one bowl and bakes up with minimal fuss. Here’s how to make it from start to finish:

1. Preheat your oven to 375°F (190°C)
   While the oven heats, grease a small baking dish—an 8×8 or something similar works great.
2. Prep the zucchini
   Shred your zucchini using a box grater, then press out the excess moisture using paper towels or a clean kitchen cloth. This keeps the bake from turning watery.
3. Whisk the eggs
   In a medium bowl, whisk together the eggs with salt, black pepper, and garlic powder (if using). You want the yolks and whites fully blended.
4. Add the veggies and half the cheese
   Stir in the shredded zucchini, corn, diced red onion, and half the cheddar. Mix until everything looks evenly coated.
5. Pour and top
   Pour the mixture into your prepared baking dish and sprinkle the rest of the cheese on top for that irresistible golden crust.
6. Bake
   Pop it in the oven for 30 minutes, or until the center is set and the top is lightly browned. A knife inserted in the middle should come out clean.
7. Cool slightly and serve
   Let it cool for 5–10 minutes before slicing. This helps everything firm up and makes for cleaner cuts.

Do I need to cover it while baking?

Nope! Leaving it uncovered lets the top get nicely browned and just a bit crisp around the edges—exactly what you want in a comforting egg bake.

Tips to Keep Your Zucchini, Sweet Corn & Cheddar Egg Bake Firm, Not Soggy

Let’s be honest—no one’s excited about a mushy egg bake. That’s why this section is all about avoiding the most common issue with veggie-loaded bakes: excess moisture.

🌱 Squeeze That Zucchini

Zucchini holds a surprising amount of water. Even just a little left behind can turn your bake watery. Here’s what works best:

• Shred first, then wrap it in paper towels or a clean kitchen towel.
• Press firmly until you can’t squeeze out any more liquid.
• Let it sit for a few minutes, then pat it again before adding.

🥄 Don’t Overload with Extras

It’s tempting to throw in more veggies, but they can add more water than flavor. Stick to the quantities in the recipe, especially if you’re using frozen corn or high-moisture add-ins like mushrooms or tomatoes.

🍳 Watch Your Bake Time

If the center jiggles too much when you gently shake the dish, it’s not quite done. Keep it in for another 3–5 minutes. Oven times can vary slightly, so trust your eyes more than the clock.

Why does my egg bake deflate or get wet on the bottom?

Egg bakes tend to puff up while baking, then settle a bit as they cool—totally normal. But if there’s moisture pooling at the bottom, it usually means the zucchini wasn’t squeezed well enough or it needed more time in the oven.

Substitutions & Flavor Variations for Zucchini, Sweet Corn & Cheddar Egg Bake

One of the best things about this egg bake? You can switch things up depending on what’s in your fridge—or your mood. Here are some tasty ways to make it your own:

🧀 Swap the Cheese

• Monterey Jack – melts beautifully for a milder bite.
• Pepper Jack – adds a subtle kick without overpowering.
• Feta or Goat Cheese – crumble some in for a tangy, more Mediterranean twist.

🌽 Switch the Veggies

• Spinach – stir in a handful of chopped fresh or thawed frozen spinach (squeeze it dry just like zucchini).
• Bell peppers – diced red or yellow peppers add color and a mild sweetness.
• Broccoli – lightly steamed and chopped, it pairs surprisingly well with the cheddar.

🥛 Make It Dairy-Free

• Use a plant-based cheese that melts well (look for one with a coconut oil or cashew base).
• Double-check that your non-stick spray or greased pan is dairy-free too.

🥓 Add a Protein Boost

• Crumbled bacon or sausage (fully cooked) can be mixed in for a heartier version.
• Diced ham works great too, especially if you’ve got leftovers from another meal.

Can I turn this into muffin-sized portions?

Definitely. Just divide the mixture into a greased muffin tin and reduce the bake time to about 18–22 minutes. Great for on-the-go breakfasts or portion control.

Frequently Asked Questions About Zucchini, Sweet Corn & Cheddar Egg Bake

Let’s Make It Together

There’s something about this zucchini, sweet corn & cheddar egg bake that just works—it’s cozy without being heavy, easy without feeling basic, and packed with just enough veggies to feel good about going back for seconds.

Love veggie-packed breakfasts like this? You might also enjoy my Crustless Vegetable Quiche—it’s just as easy and full of flavor.

If you give it a try, I’d love to hear how it turns out. Did you tweak it? Add a little something extra? Tag me or drop a comment—I’m always here for a good food story.

You can also join the conversation over on Facebook at Kristina Recipes—I share tips, new recipes, and love seeing your creations!

Until then, here’s to simple meals that bring people to the table.
– Kristina

Your New Favorite Zucchini Corn Egg Bake Recipe

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• Author: hamid massghati
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

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Description

This cheesy, veggie-packed egg bake is the ultimate no-fuss breakfast or brunch dish. With zucchini, sweet corn, and cheddar, it’s comforting, golden, and perfect for meal prep.

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Ingredients

Scale 1x2x3x

• 5 large eggs
• 1 cup shredded zucchini (squeezed dry)
• 1 cup sweet corn (fresh, frozen, or canned)
• 1/2 small red onion, diced
• 1 cup shredded cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder (optional)

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Instructions

1. Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish.
2. Shred zucchini and squeeze out as much moisture as possible using paper towels.
3. In a bowl, whisk eggs with salt, pepper, and garlic powder.
4. Stir in zucchini, corn, red onion, and half the cheddar cheese.
5. Pour the mixture into the baking dish and top with remaining cheese.
6. Bake for 30 minutes or until center is set and top is golden.
7. Let cool for 5–10 minutes before slicing and serving.

Notes

Make it your own by adding spinach, diced bell peppers, or cooked sausage. For a dairy-free version, use plant-based cheese. Freezes and reheats beautifully.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 210
• Sugar: 2g
• Sodium: 360mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 1g
• Protein: 11g
• Cholesterol: 190mg

Keywords: zucchini corn egg bake, vegetarian brunch casserole, easy egg recipe, healthy breakfast bake