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Preheat oven to 350°F. Grease a 3-quart rectangular or oval baking dish; set aside. In a small bowl, cover sun-dried tomatoes with boiling water. Let stand for 15 minutes; drain. Chop tomatoes; set aside.
Meanwhile, melt 2 tablespoons butter in a large skillet over medium heat. Add onion and garlic; sauté for about 4 minutes or until tender. Add zucchini; cook and stir for 2 minutes more. Stir in corn and the reserved chopped tomatoes; set aside.
In a large bowl, whisk together eggs and milk. Gradually whisk in cornmeal. Whisk in ricotta, Italian seasoning, salt and pepper. Stir in the corn mixture and Parmesan. Carefully pour into the prepared baking dish (it will be full).
Bake for 20 minutes. Meanwhile, in a small bowl, toss together panko and the 1 tablespoon melted butter. Sprinkle over the top of the corn mixture. Bake for about 30 minutes more or until the top is brown and a knife inserted into the center comes out clean. If desired, garnish with parsley.