Zucchini Corn Bake

Hot week. 97+ most days. Drove short runs Monday and Thursday.

Josie finished her first week of theater camp. She is now co-leading with a counselor-in-training role. She is 13 and she is running things. I watch her with awe.

Amber has been at the shelter full-time for the summer. She is going to be promoted to part-time advocate during the school year — still a student role, but paid more. She is thrilled.

Gayle knit six inches of the scarf. It is blue and cream. She said, "Brenda. The pattern is a mess." I said, "I don't care, Ma." She said, "I care." She kept knitting. I love the scarf already.

Sunday: grilled chicken, potato salad, corn on the cob. Outdoor dinner. Gayle sat under the oak tree for an hour.

Cookbook 1 still selling — now at 460,000 copies. Sarah says one million is likely within two years. I laugh. I do not laugh. I am grateful.

Book two cover design: a photograph of a woman driver in silhouette against a sunset-lit highway, the title "Women of the American Road: Stories and Recipes From the Women Who Drive." I approved it. It is good.

Sunday’s grilled chicken and corn on the cob dinner under the oak tree was one of those meals I want to keep forever — Gayle in her chair, Josie finally still for a moment, the heat finally bearable after sundown. We had corn left over, and a couple of zucchini sitting on the counter, and I did what I always do: I baked them together with cheese until they were golden and impossible to stop eating. This Zucchini Corn Bake was the quiet hero of that table, the kind of side dish that holds a meal together the same way a good week holds a family together.

Prep Time: 15 min | Cook Time: 35 min | Total Time: 50 min | Servings: 6

Ingredients

3 medium zucchini, sliced into 1/4-inch rounds
2 cups fresh or frozen corn kernels (about 3 ears if fresh)
1/2 cup diced yellow onion
2 cloves garlic, minced
2 large eggs, beaten
3/4 cup sour cream
1 cup shredded cheddar cheese, divided
1/2 cup shredded Monterey Jack cheese
2 tablespoons butter, plus more for the baking dish
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
2 tablespoons breadcrumbs (optional, for topping)

Instructions

Preheat & prep. Preheat oven to 350°F. Butter a 9x13-inch baking dish and set aside.
Sauté the vegetables. In a large skillet over medium heat, melt the butter. Add onion and cook until softened, about 4 minutes. Add garlic and cook 1 minute more. Add the zucchini and corn, season with salt, pepper, and garlic powder, and cook for 5–6 minutes until the zucchini is just tender. Remove from heat and let cool slightly.
Make the custard. In a large bowl, whisk together the beaten eggs and sour cream until smooth. Stir in 3/4 cup of the cheddar and all of the Monterey Jack.
Combine. Fold the sautéed vegetable mixture into the egg and cheese mixture until evenly combined. Pour into the prepared baking dish and spread into an even layer.
Top & bake. Sprinkle the remaining 1/4 cup cheddar over the top. If using, scatter breadcrumbs over the cheese for a light crust. Bake uncovered for 30–35 minutes, until the center is set and the top is golden.
Rest & serve. Let the bake rest for 5 minutes before serving. It holds its shape best when it has had a moment to settle.

Nutrition (per serving)

Zucchini Corn Bake — When the Oak Tree Table Feeds Everyone