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Easy Cheesy Zucchini Corn Tomato Bake with Golden Parmesan Crust

This Easy Cheesy Zucchini Corn Tomato Bake with Golden Parmesan Crust is a comforting and flavorful dish that highlights summer produce. Packed with fresh zucchini, sweet corn, and juicy tomatoes, it is topped with a crispy Parmesan crust for a delightful crunch.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

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

Method
 

Instructions
  1. Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil or non-stick spray.
  2. 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.
  3. Transfer the vegetable mixture to the prepared baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
  4. In a small bowl, mix the grated Parmesan cheese with the breadcrumbs. Sprinkle this mixture evenly over the mozzarella layer.
  5. 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.
  6. Remove from the oven and let it cool for a few minutes before serving.

Notes

For the best flavor, use fresh zucchini, corn, and tomatoes. Fresh herbs like basil or parsley can be sprinkled on top before serving for extra flavor. You can also customize the cheese or prepare the dish ahead of time for convenience.