A delightful and hearty dish combining fresh vegetables and cheesy goodness, perfect for any meal.
Combine the zucchini, corn, onion, green sweet pepper, and tomatoes in a large saucepan. Cook over medium heat until the vegetables are tender.
Stir occasionally to prevent sticking and ensure even cooking.
In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Use a fork or whisk to ensure the eggs are fully beaten for a smooth mixture.
Stir the shredded cheese and cornmeal into the cooked vegetable mixture.
Mix thoroughly to distribute the cheese evenly for a consistent flavor.
Pour the egg mixture into the saucepan with the vegetables and stir until combined.
Ensure the mixture is evenly combined for a uniform bake.
Transfer the mixture to a greased casserole dish and bake in a preheated oven at 350°F for 40 minutes or until set.
Check for doneness by inserting a knife into the center; it should come out clean.
Let the bake cool for 5 minutes before serving. Enjoy your Cheesy Zucchini Corn Bake!
Allowing the dish to cool slightly makes it easier to slice and serve.
