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Irresistibly Cheesy Zucchini Corn Tomato Bake with Parmesan Crust

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A comforting and delicious bake combining zucchini, corn, and tomatoes under a crispy 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. Slice the zucchini into thin rounds (about ¼ inch thick) and let them sit in a colander with salt.
  3. Heat 2 tablespoons of olive oil in a large skillet over medium heat and sauté the diced onion until translucent.
  4. Add minced garlic and sauté for an additional 30 seconds.
  5. Toss in the corn and cherry tomatoes, cooking until warmed through.
  6. Combine the sautéed mixture with the zucchini slices, oregano, salt, and pepper in a large bowl.
  7. Layer half of the zucchini and vegetable mixture in a greased baking dish, followed by half of the mozzarella cheese, and repeat.
  8. Mix panko breadcrumbs with Parmesan and olive oil, and sprinkle on top of the cheese layer.
  9. Bake for about 25-30 minutes until golden brown and bubbly.
  10. Let it cool for 5-10 minutes before serving.

Notes

Feel free to adjust seasoning and add leftover veggies. This dish is perfect for cleaning out your fridge!

Nutrition

Keywords: zucchini bake, cheesy bake, comfort food, vegetable bake

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