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Cheesy Zucchini Corn Tomato Bake with Parmesan Crust

Cheesy Zucchini Corn Tomato Bake with Parmesan Crust Bliss

A delightful Cheesy Zucchini Corn Tomato Bake with Parmesan Crust harnesses summer veggies for a comforting, vegetarian dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 2 medium Zucchini adds tender texture and absorbs flavors
  • 1 cup Corn Kernels fresh is ideal, canned or frozen can substitute
  • 2 cups Cherry Tomatoes halved for balance
  • 2 cups Mozzarella Cheese low-moisture is preferable
  • 1 cup Parmesan Cheese freshly grated is best
  • 1 cup Breadcrumbs (Panko) substitute with gluten-free if needed
  • 2 cloves Garlic minced
  • 1 medium Onion chopped
  • 2 tablespoons Olive Oil used for sautéing
  • 1 teaspoon Dried Oregano or Italian seasoning
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 0.5 cup Fresh Basil or Parsley for garnish

Equipment

  • 9×13-inch baking dish
  • Skillet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Grease a 9x13-inch baking dish generously with olive oil or butter.
  3. In a skillet over medium heat, add a drizzle of olive oil and sauté chopped onion and minced garlic for about 3-4 minutes.
  4. In a mixing bowl, combine the sliced zucchini, corn, and halved cherry tomatoes with the sautéed onion and garlic. Season with dried oregano, salt, and black pepper.
  5. Spread the vegetable mixture evenly into the greased baking dish.
  6. Layer shredded mozzarella cheese generously over the vegetable mixture.
  7. In a separate bowl, mix grated Parmesan cheese with panko breadcrumbs. Sprinkle this mixture evenly over the mozzarella layer.
  8. Consider drizzling a bit of olive oil over the breadcrumb topping for extra richness.
  9. Place the assembled dish in the preheated oven and bake for 30-35 minutes.
  10. Allow the Cheesy Zucchini Corn Tomato Bake to cool for 5-10 minutes before serving, and garnish with fresh basil or parsley.

Nutrition

Serving: 1servingCalories: 330kcalCarbohydrates: 30gProtein: 15gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 35mgSodium: 450mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 20mgCalcium: 300mgIron: 2mg

Notes

Slice zucchini evenly for consistent cooking and consider pre-sautéing to avoid a watery bake. Use panko breadcrumbs for texture, and let the dish cool before serving for better flavor melding.

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