Irresistibly Cheesy Zucchini Corn Tomato Bake with Parmesan Crust
A delightful, vibrant dish featuring fresh summer vegetables paired with a cheesy, golden crust, perfect for family gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 medium Zucchini
- 1 cup Corn Kernels
- 1.5 cup Cherry Tomatoes
- 2 cups Mozzarella Cheese
- 0.5 cup Parmesan Cheese
- 1 cup Breadcrumbs (Panko)
- 3 cloves Garlic
- 1 medium Onion
- 3 tablespoons Olive Oil
- 1 teaspoon Dried Oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 0.25 cup Fresh Basil or Parsley
Instructions
- Preheat your oven to 375°F (190°C).
- Sauté the diced onion and minced garlic in a skillet with olive oil for 3–4 minutes until translucent.
- Add chopped zucchini and corn kernels, cooking for another 5-6 minutes until softened.
- Incorporate the halved cherry tomatoes, oregano, salt, and black pepper, cooking for an additional 2–3 minutes.
- Transfer the mixture to a large baking dish.
- Layer the mozzarella cheese evenly over the veggie mix.
- Combine breadcrumbs and grated Parmesan in a bowl and sprinkle over the cheese layer.
- Drizzle the remaining olive oil over the breadcrumb layer.
- Bake for 25–30 minutes until golden brown and bubbling.
- Garnish with fresh basil or parsley and let it sit for 5-10 minutes before serving.
Notes
Great as a side dish or main course. Can be made ahead and baked when ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg
Keywords: zucchini bake, cheesy bake, summer vegetables, vegetarian casserole