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Basil Corn & Tomato Bake Recipe

Basil Corn & Tomato Bake Recipe

I think this is the ultimate dish to make when sweet Jersey corn is in season. Combined with tomatoes, zucchini and basil, it makes for a spectacular side for brunch, lunch or dinner. —Erin Chilcoat, Central Islip, New York
TOTAL TIME: Prep: 30 min. Bake: 45 min. + standing YIELD:10 servings


  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 2 large eggs
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
  • 4 cups fresh or frozen corn
  • 1 small zucchini, chopped
  • 1 medium tomato, seeded and chopped
  • 3/4 cup soft whole wheat bread crumbs
  • 1/3 cup minced fresh basil
  • 1/2 teaspoon salt
  • 1/2 cup shredded part-skim mozzarella cheese
  • Additional minced fresh basil, optional


  • 1. Preheat oven to 350°. In a small skillet, heat oil over medium heat. Add onion; cook and stir until tender. In a large bowl, whisk eggs and condensed soup until blended. Stir in vegetables, bread crumbs, basil, salt and onion. Transfer mixture to an 11x7-in. baking dish coated with cooking spray.
  • 2. Bake, uncovered, 40-45 minutes or until bubbly. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before serving. If desired, sprinkle with additional basil. Yield: 10 servings.
Editor's Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.

Nutritional Facts

3/4 cup: 131 calories, 4g fat (1g saturated fat), 47mg cholesterol, 299mg sodium, 20g carbohydrate (5g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Reviews for Basil Corn & Tomato Bake

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Mylerna User ID: 7801098 257619
Reviewed Dec. 3, 2016

"I really enjoyed it. Question though - do you think it would work to make ahead of time and freeze - just defrost and cook?"

cbenne12 User ID: 7424916 235080
Reviewed Oct. 17, 2015

"Absolutely wonderful!"

rarlpierce User ID: 7744647 196616
Reviewed Apr. 1, 2014

"This is the best side dish I have ever had!!! I will be taking this to every potluck I go to and will use it at home often."

debluvscookin User ID: 4057729 200771
Reviewed Jan. 27, 2014

"It was okay but not something I would make again."

CamJoan User ID: 7136912 124347
Reviewed Jan. 2, 2014

"Not as good as it looks"

newcountrywife User ID: 6001500 189058
Reviewed Dec. 17, 2013

"I thought this was very good. I took it to a potluck for local farmers and received many compliments. My family loved it as well. It was simple, yet delicious and filling."

ConnieDuffy User ID: 7523239 213574
Reviewed Dec. 6, 2013

"I served this side dish for my church choir and women's circle...many compliments and requests for the recipe.."

MurphyNJ User ID: 7103738 124346
Reviewed Sep. 5, 2013

"I always like this combination of vegetables. Maybe because I used frozen corn, this turned out a lot runnier than some similar recipes I have used."

blue_eyes998 User ID: 5762850 189056
Reviewed Aug. 28, 2013

"I thought it was a nice presentation but not exciting flavor-wise."

aug2295 User ID: 4631582 213573
Reviewed Aug. 18, 2013

"I have to say, I never had anything quite like this before. It was original and good. I really liked the kick the basil gave it."

crumej User ID: 3845302 200770
Reviewed Aug. 18, 2013

"This recipe is a great side dish to serve with almost any meal. I substituted the cream of celery soup for cream of mushroom and it turned out great. I also added a dash of cayenne pepper for a little heat."

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