Vegan Zucchini Corn Tomato Bake

ByHannah Peterson

(Fresh, Cheesy & Comforting)

This vegan zucchini corn tomato bake is a vibrant, veggie-packed dish layered with juicy tomatoes, tender zucchini, and sweet corn, all baked together with a savory, cheesy topping. It’s light yet comforting—perfect as a side dish or a wholesome main.

🧾 Ingredients

  • 2 medium zucchinis (sliced)
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup cherry tomatoes (halved)
  • ½ cup diced onion
  • 2 cloves garlic (minced)
  • ½ cup plant-based cream (or cashew cream)
  • ½ cup vegan shredded cheese (or nutritional yeast)
  • 2 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp Italian seasoning
  • ¼ cup breadcrumbs (optional, for topping)

👩‍🍳 Step-by-Step Instructions

  1. Preheat & Prep
    Preheat oven to 375°F (190°C). Lightly grease a baking dish.
  2. Sauté Aromatics
    Heat olive oil in a pan and sauté onion and garlic until fragrant.
  3. Combine Ingredients
    In a large bowl, mix zucchini, corn, tomatoes, sautéed onion, cream, cheese, and seasonings.
  4. Assemble Dish
    Transfer mixture to the baking dish and spread evenly. Sprinkle breadcrumbs on top if using.
  5. Bake
    Bake for 30–35 minutes until bubbly and golden on top.
  6. Cool Slightly & Serve
    Let rest for a few minutes before serving.

🍽️ Serving Suggestions

  • Serve as a side with grilled tofu or legumes
  • Pair with crusty bread for a complete meal 🍞
  • Enjoy alongside a fresh green salad 🥗

💡 Tips for Best Results

  • Slice zucchini evenly for uniform cooking
  • Use ripe, juicy tomatoes for maximum flavor
  • Broil for 2–3 minutes at the end for a golden top

🥗 Nutrition (Approx. per serving)

  • Calories: 180
  • Carbs: 16g
  • Fat: 10g
  • Protein: 4g
  • Fiber: 3g

✨ A colorful, wholesome vegan bake that’s fresh, flavorful, and perfect for showcasing seasonal vegetables!

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