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Freshly baked zucchini corn tomato casserole topped with golden Parmesan breadcrumbs

Zucchini Corn Tomato Bake with Parmesan Crust


  • Author: Ava
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

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

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. Heat olive oil in a skillet. Sauté onion and garlic for 3–4 minutes until soft.
  3. In a large bowl, mix zucchini, corn, tomatoes, onion, garlic, oregano, salt, and pepper.
  4. Spread mixture in the baking dish. Sprinkle mozzarella on top.
  5. Mix Parmesan and breadcrumbs in a bowl. Sprinkle over mozzarella layer.
  6. Bake for 30–35 minutes until golden and bubbly.
  7. 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