Cheesy Zucchini and Corn With Pesto Bread Topping

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“I love zucchini corn and cheese together but the topping really makes this fantastic. Adapted from the Canadian dairy website.”

Ingredients Nutrition

  • 44.37 ml olive oil, divided
  • 29.58 ml pesto sauce, purchased (or your homemade)
  • 709.77 ml bread, cubed small (or torn, use up your stale white or whole wheat, french, just not sweet bread)
  • 59.14 ml white onion, small dice
  • 4 small zucchini, sliced 1/4 inch
  • 473.18 ml corn, cut fresh off cobs or 473.18 ml frozen corn
  • 78.07 ml sweet red pepper, diced
  • 1 garlic clove, minced
  • 354.88 ml mozzarella cheese, shredded


  1. Set a large pan on medium heat. When pan is hot add 2 Tbsp olive oil and stir in the pesto. Add the bread cubes and toss. Take off heat and set aside.
  2. In a large pan heat the remaining 1 Tbsp olive oil over medium heat. Add onion and sauté 3 minutes, or until just soft but not browning.
  3. Add zucchini, corn, red pepper and garlic and sauté about 5 minutes or until vegetables are soft. Salt and pepper to taste.
  4. Stir in 3/4 cup cheese until cheese is melting in and then transfer to a shallow casserole dish.
  5. Sprinkle remaining cheese over top and then the pesto bread cubes.
  6. Bake at 350° for 10-15 minutes or until topping is crispy. You may need to finish by broiling for a few minutes, depending on your oven.

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