Print

Irresistibly Cheesy Zucchini Corn Tomato Bake with Parmesan Crust

Print Recipe

A delightful cheesy bake featuring tender zucchini, sweet corn, and juicy cherry tomatoes, topped with a crunchy parmesan crust.

Ingredients

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

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Sauté the onion in a skillet with olive oil for about 3-4 minutes until translucent.
  3. Add minced garlic and diced zucchini, sautéing for 5-6 minutes until tender.
  4. Combine corn and halved cherry tomatoes with oregano, salt, and pepper.
  5. Remove from heat and fold in mozzarella cheese.
  6. Prepare a greased 9×13 inch baking dish and spoon the mixture into it.
  7. Top with a mixture of panko breadcrumbs and Parmesan cheese, drizzling olive oil on top.
  8. Bake for 25-30 minutes until golden brown.
  9. Garnish with fresh basil or parsley before serving.

Notes

This dish can be made ahead of time and stored in the fridge. Add a few extra minutes to bake if chilled. Avoid excess moisture to prevent sogginess.

Nutrition

Keywords: zucchini, corn, tomato, bake, cheese, vegetarian, summer recipes

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