Description
A delightful Zucchini Corn Tomato Bake with Parmesan Crust that combines summer veggies in a healthy, cheesy dish.
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 Panko Breadcrumbs
- 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
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: Grease a 9×13-inch baking dish generously with olive oil or butter.
- Step 3: Heat olive oil in a large skillet over medium heat and sauté chopped onion and minced garlic for 3-4 minutes.
- Step 4: In a mixing bowl, combine sliced zucchini, corn, halved cherry tomatoes, sautéed onion, and garlic; season with oregano, salt, and pepper.
- Step 5: Spread the vegetable mixture evenly into the greased baking dish.
- Step 6: Sprinkle a generous layer of shredded mozzarella cheese over the vegetables.
- Step 7: Mix grated Parmesan cheese with panko breadcrumbs in a separate bowl and sprinkle over the mozzarella.
- Step 8: Drizzle a bit of olive oil over the breadcrumb topping if desired.
- Step 9: Bake for 30-35 minutes until the topping turns golden brown.
- Step 10: Remove from the oven, let cool for 5-10 minutes, and garnish with fresh basil or parsley.
Notes
Consider assembling ahead of time for convenience. Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 30 mg