Creamy Corn and Zucchini Spoon Bake |

Name: Creamy Corn and Zucchini Spoon Bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 tins creamed corn (about 398 mL each, depending on your brand); 1 tin corn kernels (about 341 mL), drained; 2 1/2 cups grated zucchini, with excess water squeezed out; 1 3/4 cups self-raising flour; 4 large eggs; 1 tsp baking powder; 1/4 cup finely grated Parmesan cheese, plus extra for sprinkling; 1 tbsp chopped fresh chives; 2 tbsp olive oil; Salt and freshly ground black pepper, to taste; Butter or cooking oil spray, for greasing the baking dish

Description

This Creamy Corn and Zucchini Spoon Bake brings sweet corn, fresh zucchini and Parmesan together in one easy, savoury bake. It’s lovely alongside a main meal, but honestly, a generous slice with a fresh salad makes a tasty lunch all on its own.

Ingredients

Units Scale

2 tins creamed corn (about 398 mL each, depending on your brand)
1 tin corn kernels (about 341 mL), drained
2 1/2 cups grated zucchini, with excess water squeezed out
1 3/4 cups self-raising flour
4 large eggs
1 tsp baking powder
1/4 cup finely grated Parmesan cheese, plus extra for sprinkling
1 tbsp chopped fresh chives
2 tbsp olive oil
Salt and freshly ground black pepper, to taste
Butter or cooking oil spray, for greasing the baking dish

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Instructions

Preheat your oven to 350⁰F (180⁰C). Grease a large baking dish with butter or cooking oil spray.
Grate enough zucchini to measure 2 1/2 cups, then squeeze out as much excess liquid as possible using clean hands or a clean kitchen towel. This step matters because watery zucchini can leave the centre too soft.
In a large mixing bowl, combine 2 tins of creamed corn, 1 tin of drained corn kernels, 2 1/2 cups of squeezed grated zucchini, 1 3/4 cups of self-raising flour, 4 large eggs, 1 tsp baking powder, 1/4 cup finely grated Parmesan cheese, 1 tbsp chopped fresh chives and 2 tbsp olive oil.
Season the mixture with salt and freshly ground black pepper to taste. Stir everything together until the flour is incorporated and the mixture is evenly combined. Don’t overmix it; just make sure there are no dry pockets of flour.
Spoon the mixture into your greased baking dish and spread it evenly. Sprinkle a little extra grated Parmesan over the top for a savoury finish.
Bake at 350⁰F (180⁰C) for 30 to 40 minutes, checking from the 30-minute mark. The top should be lightly golden, the edges should be set, and a skewer inserted into the centre should come out without wet batter. If the top browns too quickly while the centre is still soft, loosely cover it with foil and continue baking.
Let the bake rest for 5 to 10 minutes before serving. It’ll firm up a little as it cools, making it easier to slice and serve.
Serve warm as a side dish with roasted chicken, grilled fish or your favourite main course. For a lighter meal, add a crisp green salad and enjoy a generous slice.

Notes

Prepared, tried, and tested by Andy