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Irresistibly Cheesy Zucchini Corn Tomato Bake with Parmesan Crust

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A comforting and delicious zucchini corn tomato bake topped with a crispy Parmesan crust, perfect for any occasion.

Ingredients

Scale
  • 3 medium Zucchini
  • 1 cup Corn Kernels
  • 1.5 cup 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. Chop your zucchini into half-moons, halve the cherry tomatoes, and measure out your corn kernels.
  3. Sauté diced onion and minced garlic in olive oil until fragrant and translucent, about 5 minutes.
  4. Add zucchini and corn to the skillet, season with salt, pepper, and oregano, sauté for another 5-7 minutes.
  5. Mix in the cherry tomatoes, then remove from heat and set aside to cool slightly.
  6. Combine the veggie mixture with mozzarella and half of the Parmesan in a large bowl.
  7. Prepare the crust by mixing breadcrumbs, remaining Parmesan, salt, pepper, and olive oil in a bowl.
  8. Assemble the mixture in a greased baking dish and sprinkle the breadcrumb topping evenly over it.
  9. Bake for 25-30 minutes or until golden brown and bubbly.
  10. Let it rest for 5-10 minutes before serving, then garnish with fresh herbs.

Notes

This dish can be customized with different vegetables or proteins and can be made ahead of time or frozen for later.

Nutrition

Keywords: zucchini, corn, tomato, casserole, vegetarian, cheese, bake

Find it online: https://peakplatter.com/minute-zucchini-corn-tomato-bake-parmesan-crust/