Print

Irresistibly Cheesy Zucchini Corn Tomato Bake with Parmesan Crust

Print Recipe

A delightful bake featuring fresh zucchini, sweet corn, juicy cherry tomatoes, and a crunchy Parmesan topping, perfect for summer meals.

Ingredients

Scale
  • 3 medium Zucchini
  • 1 cup Corn Kernels
  • 1.5 cups Cherry Tomatoes, halved
  • 2 cups Mozzarella Cheese
  • 0.5 cup Parmesan Cheese, freshly grated
  • 1 cup Breadcrumbs (Panko)
  • 3 cloves Garlic, finely minced
  • 1 medium Onion, chopped
  • 3 tablespoons Olive Oil
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Salt
  • 0.5 teaspoon Black Pepper
  • 0.25 cup Fresh Basil or Parsley, for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Sauté the onion in olive oil for 3-4 minutes until translucent.
  3. Add garlic and sauté for an additional minute.
  4. Toss in zucchini and corn, seasoning with salt, pepper, and oregano; cook for 5-7 minutes.
  5. Mix the cooled veggie mixture with halved cherry tomatoes and mozzarella cheese.
  6. Prepare a 9×13 inch baking dish with olive oil at the bottom.
  7. Pour the mixture into the dish and spread evenly.
  8. In a bowl, mix breadcrumbs with Parmesan and a drizzle of olive oil.
  9. Sprinkle the breadcrumb mixture over the top of the bake.
  10. Bake for 25-30 minutes until golden brown and bubbly.
  11. Garnish with fresh basil or parsley and serve warm.

Notes

Feel free to add other vegetables or proteins to customize this recipe. It can also be made ahead and baked later.

Nutrition

Keywords: zucchini bake, corn bake, tomato bake, vegetarian, summer recipes, cheesy bake, comfort food

Find it online: https://basilboard.com/one-pan-cheesy-zucchini-corn-tomato-bake/