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Cheesy Zucchini Corn Tomato Bake with Parmesan Crust

Cheesy Zucchini Corn Tomato Bake with Parmesan Crust Delight

This Cheesy Zucchini Corn Tomato Bake with Parmesan Crust is a comforting dish that celebrates the best summer veggies with vibrant flavors and a crispy topping.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 3 cups Zucchini medium-sized, chopped
  • 1 cup Corn Kernels fresh, canned or frozen
  • 2 cups Cherry Tomatoes halved
  • 2 cups Mozzarella Cheese shredded, low-moisture
  • 1 cup Parmesan Cheese freshly grated
  • 1 cup Breadcrumbs (Panko) can substitute with gluten-free
For the Flavor Base
  • 2 cloves Garlic minced
  • 1 medium Onion chopped
  • 2 tablespoons Olive Oil for sautéing
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
For Garnish
  • 1/4 cup Fresh Basil or Parsley chopped

Equipment

  • 9x13-inch baking dish
  • Medium skillet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
    Cheesy Zucchini Corn Tomato Bake with Parmesan Crust
  2. Grease a 9x13-inch baking dish with olive oil or butter.
    Cheesy Zucchini Corn Tomato Bake with Parmesan Crust
  3. Sauté onion and garlic in a medium skillet with olive oil for 3-4 minutes until fragrant.
    Cheesy Zucchini Corn Tomato Bake with Parmesan Crust
  4. Combine sautéed onion and garlic with zucchini, corn, and cherry tomatoes in a large mixing bowl. Season with oregano, salt, and black pepper.
    Cheesy Zucchini Corn Tomato Bake with Parmesan Crust
  5. Spread the vegetable mixture evenly in the baking dish.
    Cheesy Zucchini Corn Tomato Bake with Parmesan Crust
  6. Sprinkle shredded mozzarella over the veggies.
    Cheesy Zucchini Corn Tomato Bake with Parmesan Crust
  7. Mix Parmesan cheese and panko breadcrumbs and sprinkle over the mozzarella layer.
    Cheesy Zucchini Corn Tomato Bake with Parmesan Crust
  8. Bake in the preheated oven for 30-35 minutes until the topping is golden brown and vegetables are tender.
    Cheesy Zucchini Corn Tomato Bake with Parmesan Crust
  9. Let the dish cool for 5-10 minutes before garnishing with fresh basil or parsley.
    Cheesy Zucchini Corn Tomato Bake with Parmesan Crust

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 500mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

This dish can be prepared ahead of time; just add cheese before baking. Serve with garlic bread or a mixed green salad.

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