Description
This Cheesy Zucchini Corn Tomato Bake with Parmesan Crust is a flavorful and hearty vegetable casserole featuring fresh zucchini, sweet corn, ripe tomatoes, and a golden, crispy Parmesan topping—perfect as a comforting side or vegetarian main.
Ingredients
Scale
- 3 medium zucchinis, sliced
- 1 cup corn kernels (fresh or frozen)
- 2 medium tomatoes, diced
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish.
- In a large bowl, combine sliced zucchini, corn, diced tomatoes, garlic, olive oil, basil, salt, and pepper. Toss to coat evenly.
- Transfer the vegetable mixture to the prepared baking dish.
- Sprinkle shredded mozzarella cheese evenly over the vegetables.
- In a small bowl, mix Parmesan cheese and breadcrumbs, then sprinkle this mixture on top of the mozzarella layer.
- Bake uncovered for 30-35 minutes, until the vegetables are tender and the top is golden and crispy.
- Remove from oven and let cool slightly before serving.
Notes
- For extra flavor, add fresh herbs like thyme or oregano.
- Use gluten-free breadcrumbs to make this dish gluten-free.
- Serve alongside grilled meats or as a vegetarian main with a fresh salad.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 6g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg
Keywords: zucchini bake, cheesy vegetable casserole, corn tomato bake, parmesan crust, vegetarian side dish