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’s easy to make? This Cheesy Zucchini Corn Tomato Bake with a Golden Parmesan Crust is the perfect solution. Packed with fresh vegetables, gooey cheese, and a crispy topping, it’s a dish that will please the whole family. Whether you’re serving it for dinner or bringing it to a potluck, this bake is sure to be a hit.
For more cheesy and delicious recipes, check out our Easy Cheesy Zucchini Bake or our Baked Zucchini, Spinach, and Feta Casserole.
Ingredients
- 2 medium zucchinis, thinly sliced
- 1 cup corn kernels (fresh or frozen)
- 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
- Fresh basil leaves for garnish
Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil or cooking spray.
- Prepare the Vegetables: In a large bowl, combine the sliced zucchinis, corn kernels, and halved cherry tomatoes. Drizzle with olive oil, add minced garlic, dried oregano, dried basil, salt, and pepper. Toss to coat evenly.
- Layer the Bake: Spread the vegetable mixture evenly in the prepared baking dish. Sprinkle the shredded mozzarella cheese over the top.
- Make the Parmesan Crust: In a small bowl, mix the grated Parmesan cheese with 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.
- Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.
Expert Tips
- Use Fresh Vegetables: For the best flavor, use fresh zucchinis, corn, and tomatoes. If fresh corn isn’t available, frozen corn works well too.
- Add Extra Cheese: If you love cheese, feel free to add an extra layer of mozzarella or a sprinkle of feta for added richness.
- Make Ahead: You can prepare this dish ahead of time and refrigerate it until ready to bake. Just add a few extra minutes to the baking time if it’s going in cold.
- Serve with a Side: This bake pairs beautifully with a simple green salad or some crusty bread. For a heartier meal, serve it alongside grilled chicken or fish.
FAQ
Can I use frozen zucchini?
While fresh zucchini is best for this recipe, you can use frozen zucchini if necessary. Just make sure to thaw and drain it well to remove excess moisture.
Can I make this dish gluten-free?
Yes! Simply replace the breadcrumbs with gluten-free breadcrumbs or almond flour for a gluten-free version.
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 casserole ideas, check out our Golden Zucchini Cheese Casserole or our Easy Baked Zucchini and Cheese 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 cooking spray.
- In a large bowl, combine the sliced zucchinis, corn kernels, and halved cherry tomatoes. Drizzle with olive oil, add minced garlic, dried oregano, dried basil, salt, and pepper. Toss to coat evenly.
- Spread the vegetable mixture evenly in the prepared baking dish. Sprinkle the shredded mozzarella cheese over the top.
- In a small bowl, mix the grated Parmesan cheese with 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. Garnish with fresh basil leaves before serving.
