Description
A colorful and cheesy summer vegetable bake combining zucchini, corn, tomatoes, and a crispy Parmesan crust. Simple, hearty, and crowd-pleasing.
Ingredients
Scale
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 3 medium zucchinis, thinly sliced
- 2 cups fresh or frozen corn kernels
- 2 cups cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
- 1/4 cup panko breadcrumbs
- 2 tbsp olive oil
- 1 tsp dried oregano or Italian seasoning
- Salt and black pepper to taste
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Heat olive oil in a skillet. Sauté onion and garlic for 3–4 minutes until soft.
- In a large bowl, mix zucchini, corn, tomatoes, onion, garlic, oregano, salt, and pepper.
- Spread mixture in the baking dish. Sprinkle mozzarella on top.
- Mix Parmesan and breadcrumbs in a bowl. Sprinkle over mozzarella layer.
- Bake for 30–35 minutes until golden and bubbly.
- Let sit for 5–10 minutes. Garnish with fresh herbs and serve warm.
Notes
- Use panko for a crispier crust.
- Ricotta or cream cheese can be stirred into the veggie mix for extra creaminess.
- Add cooked bacon or shredded chicken to boost protein.
- Swap mozzarella for cheddar or gouda for a different flavor twist.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 230
- Sugar: 6g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg
Keywords: zucchini corn tomato bake, cheesy veggie casserole, parmesan crust vegetable bake