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Zucchini Corn Tomato Bake with Parmesan Crust Recipe

Zucchini Corn Tomato Bake with Parmesan Crust Recipe
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5 from 24 reviews

A colorful and cheesy summer vegetable bake combining zucchini, corn, tomatoes, and a crispy Parmesan crust. Simple, hearty, and crowd-pleasing.

Ingredients

For the Vegetable Mix:

  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 3 medium zucchinis, thinly sliced
  • 2 cups fresh or frozen corn kernels
  • 2 cups cherry tomatoes, halved
  • 1 tsp dried oregano or Italian seasoning
  • Salt and black pepper to taste

For the Parmesan Crust:

  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup panko breadcrumbs
  • Fresh basil or parsley, chopped (for garnish)

For Cooking:

  • 2 tbsp olive oil

Instructions

  1. Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. Sauté onions and garlic: In a skillet, heat olive oil and sauté the onion and garlic until soft, about 3-4 minutes.
  3. Mix the vegetables: In a large bowl, combine zucchini, corn, tomatoes, sautéed onion and garlic, oregano, salt, and pepper.
  4. Layer the mixture: Spread the vegetable mixture in the prepared baking dish and sprinkle mozzarella on top.
  5. Prepare the Parmesan crust: In a separate bowl, mix Parmesan and breadcrumbs, then sprinkle this mixture over the mozzarella layer.
  6. Bake: Bake for 30-35 minutes until the crust is golden and bubbly.
  7. Rest and garnish: Let the bake sit for 5-10 minutes, then garnish with fresh herbs before serving warm.

Notes

  • Use panko for a crispier crust.
  • Ricotta or cream cheese can be stirred into the veggie mix for extra creaminess.
  • Add cooked beef or shredded chicken to boost protein.
  • Swap mozzarella for cheddar or gouda for a different flavor twist.

Nutrition

Find it online: https://bitezly.com/zucchini-corn-tomato-bake-with-parmesan-crust-recipe/