Vegan Zucchini Corn Tomato Bake
🌱 Vegan Zucchini Corn Tomato Bake 🍅
This Vegan Zucchini Corn Tomato Bake is a summer casserole — sliced zucchini, sweet corn, and roasted cherry tomatoes under a golden breadcrumb crust. No eggs. No dairy. It slices like a frittata and tastes like the garden ended up in one pan.
I love how the tomatoes blister on top. Salt the zucchini first if it’s watery, or the bake turns soggy. Rest it 10 minutes before you cut a square. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Bake 💚
- 🌱 Completely vegan
- 🥒 Fresh zucchini
- 🌽 Sweet corn
- 🍅 Roasted tomatoes
- 🧀 Savory breadcrumb top
- 🍽️ Easy dinner square
The Secret to a Bake That Slices
Chickpea flour plus plant milk sets like an egg custard. Don’t skip the rest after baking. If the zucchini looks wet, cook it 3 minutes in the skillet first so it doesn’t flood the pan.
Frequently Asked Questions ❓
Can I use frozen corn? 🌽
Yes. Thaw and pat it dry first.
What can I use instead of chickpea flour? 🥣
Blended silken tofu or 3 tablespoons cornstarch mixed into the milk.
Can I make it ahead? 🧊
Yes. Reheat at 350°F until hot. The top crisps back up in the oven.
🌱 Vegan Zucchini Corn Tomato Bake
Ingredients 🛒
- 2 medium zucchini, sliced into half-moons
- 1 cup corn kernels
- 1½ cups cherry tomatoes, halved
- ½ onion, diced
- 2 cloves garlic, minced
- ¾ cup chickpea flour
- 1¼ cups unsweetened plant milk
- 3 tablespoons nutritional yeast
- 1 teaspoon Italian seasoning
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ⅓ cup breadcrumbs
- 1 tablespoon olive oil
- Chopped parsley, for serving
Instructions 👩🍳
- Preheat oven to 375°F (190°C). Grease an 8-inch baking dish.
- Sauté onion 3 minutes. Add zucchini and corn 4 minutes. Stir in garlic.
- Whisk chickpea flour, plant milk, nutritional yeast, Italian seasoning, salt, and pepper.
- Spread the vegetables in the dish. Pour the batter over. Top with tomatoes, breadcrumbs, and oil.
- Bake 30–35 minutes, until set and the top is golden. Rest 10 minutes. Finish with parsley.
Nutrition
| Nutrient | Per serving (1/6) |
|---|---|
| Calories | 160 |
| Protein | 7g |
| Net carbohydrates | 18g |
| Total carbohydrates | 22g |
| Fiber | 4g |
| Total fat | 5g |
| Sodium | 360mg |
Estimates based on zucchini, corn, tomatoes, and a chickpea-flour binder. Exact numbers may vary by milk brand.
Notes & Tips 💡
- A handful of vegan shredded cheese under the breadcrumbs is excellent.
- Use yellow squash if that’s what you have.
- This is good warm or at room temp with a green salad.
- Leftovers keep 4 days and reheat well.
This Vegan Zucchini Corn Tomato Bake is colorful, set, and finished with blistered tomatoes. A vegetable casserole that actually slices. 🍅🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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