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Cheesy Zucchini Corn Tomato Bake with Parmesan Crust

Cheesy Zucchini Corn Tomato Bake with Parmesan Crust Bliss

Delight in the Cheesy Zucchini Corn Tomato Bake with Parmesan Crust, a wholesome dish blending fresh vegetables under a crispy layer.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 2 medium Zucchini Use medium-sized for best taste
  • 1 cup Corn Kernels Fresh is ideal, but canned or frozen can substitute
  • 1 cup Cherry Tomatoes Halved or diced regular tomatoes
  • 2 cups Mozzarella Cheese Opt for low-moisture mozzarella
  • 1 cup Parmesan Cheese Freshly grated is best for richness
  • 1 cup Breadcrumbs (Panko) Substitute with gluten-free breadcrumbs if needed
  • 2 cloves Garlic Minced
  • 1 medium Onion Finely chopped
  • 2 tablespoons Olive Oil Used for sautéing and drizzling
  • 1 teaspoon Dried Oregano Or Italian seasoning
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1/4 cup Fresh Basil or Parsley For garnish
Optional Topping
  • 1/2 cup Extra Parmesan For an even cheesier crust

Equipment

  • Oven
  • 9x13-inch baking dish
  • Skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil.
  2. In a large skillet, heat olive oil over medium heat. Sauté chopped onion and minced garlic for 3-4 minutes until softened.
  3. In a mixing bowl, combine sliced zucchini, corn kernels, and halved cherry tomatoes. Stir in sautéed onion and garlic, season with oregano, salt, and pepper.
  4. Spread the vegetable mixture evenly into the prepared baking dish. Sprinkle shredded mozzarella cheese on top.
  5. Mix grated Parmesan cheese and panko breadcrumbs in a bowl, then sprinkle over the mozzarella cheese.
  6. Drizzle a bit of olive oil over the panko topping.
  7. Bake for 30-35 minutes or until the topping is golden brown and the vegetables are tender.
  8. Let cool for 5-10 minutes, then garnish with fresh basil or parsley before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 18gProtein: 12gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 500mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 15mgCalcium: 350mgIron: 2mg

Notes

For even slices, use a mandoline. Sauté onion and garlic for enhanced flavors. To avoid sogginess, sauté zucchini briefly and consider seeding very ripe tomatoes.

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