Easy Cheesy Zucchini Corn Tomato Bake with Golden Parmesan Crust
Easy Cheesy Zucchini Corn Tomato Bake with Golden Parmesan Crust
Looking for a comforting and flavorful dish that highlights the best of summer produce? This Easy Cheesy Zucchini Corn Tomato Bake with Golden Parmesan Crust is the perfect solution. Packed with fresh zucchini, sweet corn, and juicy tomatoes, this bake is topped with a crispy Parmesan crust that adds a delightful crunch. It’s a dish that’s sure to become a family favorite!
Ingredients
- 2 medium zucchinis, thinly sliced
- 1 cup fresh corn kernels
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil or non-stick spray.
- Prepare the Vegetables: In a large bowl, combine the sliced zucchini, corn kernels, and halved cherry tomatoes. Add the minced garlic, dried oregano, dried basil, salt, and pepper. Drizzle with olive oil and toss to coat evenly.
- Assemble the Bake: Transfer the vegetable mixture to the prepared baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
- Make the Parmesan Crust: In a small bowl, mix the grated Parmesan cheese with the breadcrumbs. Sprinkle this mixture evenly over the mozzarella layer.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the vegetables are tender.
- Serve: Remove from the oven and let it cool for a few minutes before serving. Enjoy your delicious Cheesy Zucchini Corn Tomato Bake!
Expert Tips
- Use Fresh Ingredients: For the best flavor, use fresh zucchini, corn, and tomatoes. If fresh corn isn’t available, you can use frozen corn kernels.
- Add Herbs: Fresh herbs like basil or parsley can be sprinkled on top before serving for an extra burst of flavor.
- Customize the Cheese: Feel free to experiment with different types of cheese. Cheddar or feta can be great alternatives or additions to the mozzarella and Parmesan.
- Make Ahead: You can prepare the dish ahead of time and refrigerate it until you’re ready to bake. This makes it a convenient option for busy weeknights.
FAQ
Can I use frozen zucchini?
While fresh zucchini is recommended, you can use frozen zucchini. Just make sure to thaw and drain it well to remove excess moisture.
Can I add other vegetables?
Absolutely! Bell peppers, onions, or spinach would make great additions to this dish.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
For more delicious recipes, check out our Easy Cheesy Zucchini Bake or Cheesy Baked Zucchini and Corn Casserole.
Easy Cheesy Zucchini Corn Tomato Bake with Golden Parmesan Crust
Ingredients
Method
- Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil or non-stick spray.
- In a large bowl, combine the sliced zucchini, corn kernels, and halved cherry tomatoes. Add the minced garlic, dried oregano, dried basil, salt, and pepper. Drizzle with olive oil and toss to coat evenly.
- Transfer the vegetable mixture to the prepared baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
- In a small bowl, mix the grated Parmesan cheese with the breadcrumbs. Sprinkle this mixture evenly over the mozzarella layer.
- Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the vegetables are tender.
- Remove from the oven and let it cool for a few minutes before serving.
