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Zucchini Corn Tomato Bake with Parmesan Crust

Irresistibly Cheesy Zucchini Corn Tomato Bake with Parmesan Crust

A delightful Zucchini Corn Tomato Bake with Parmesan Crust that combines summer veggies in a healthy, cheesy dish.
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Course: Main Dishes
Cuisine: Vegetarian
Keyword: Cheesy Bake, comfort food, Easy Dinner, Healthy Recipe, Summer Veggies, Zucchini Corn Tomato Bake with Parmesan Crust
Prep Time: 15 minutes
Cook Time: 35 minutes
Cooling Time: 10 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 280kcal

Equipment

  • large skillet
  • 9x13 inch baking dish
  • Mixing bowl

Ingredients

For the Vegetables

  • 3 medium Zucchini Adds tender texture and absorbs flavors
  • 1 cup Corn Kernels Fresh is ideal, canned or frozen can substitute
  • 1.5 cup Cherry Tomatoes Halved for balance or use diced regular tomatoes

For the Cheese

  • 2 cups Mozzarella Cheese Low-moisture is preferable to avoid sogginess
  • 0.5 cup Parmesan Cheese Freshly grated is best for richness

For the Crust

  • 1 cup Breadcrumbs (Panko) Substitute with gluten-free breadcrumbs if needed

For Flavor

  • 3 cloves Garlic Sauté until soft for depth of flavor
  • 1 medium Onion Sauté until fragrant
  • 3 tablespoons Olive Oil Used for sautéing and drizzling
  • 1 teaspoon Dried Oregano Adds herbal notes for flavor complexity
  • 1 teaspoon Salt Essential for seasoning
  • 0.5 teaspoon Black Pepper Essential for seasoning
  • 0.25 cup Fresh Basil or Parsley A bright finishing touch before serving

Instructions

Step-by-Step Instructions

  • Preheat your oven to 375°F (190°C). Gather your ingredients and prepare your baking dish.
  • Grease a 9x13-inch baking dish generously with olive oil or butter.
  • In a large skillet, heat olive oil over medium heat. Sauté chopped onion and minced garlic for 3-4 minutes.
  • In a mixing bowl, combine sliced zucchini, corn, halved cherry tomatoes, sautéed onion, and garlic. Season with oregano, salt, and pepper.
  • Spread the vegetable mixture evenly into your greased baking dish.
  • Sprinkle a generous layer of shredded mozzarella cheese over the vegetables.
  • In a separate bowl, mix grated Parmesan cheese with panko breadcrumbs. Sprinkle over the mozzarella layer.
  • Drizzle a bit of olive oil over the breadcrumb topping if desired.
  • Bake in the preheated oven for 30-35 minutes until the topping turns golden brown.
  • Remove from the oven and let cool for 5-10 minutes. Garnish with fresh basil or parsley before serving.

Notes

Consider assembling ahead of time for convenience. Store leftovers in an airtight container for up to 3-4 days.

Nutrition

Serving: 1serving | Calories: 280kcal | Carbohydrates: 22g | Protein: 12g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 30mg | Sodium: 500mg | Potassium: 600mg | Fiber: 3g | Sugar: 5g | Vitamin A: 800IU | Vitamin C: 15mg | Calcium: 250mg | Iron: 1.5mg