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Easy Cheesy Zucchini Corn Tomato Bake with Golden Parmesan Crust

This Cheesy Zucchini Corn Tomato Bake with a Golden Parmesan Crust is a comforting and flavorful dish packed with fresh vegetables, gooey cheese, and a crispy topping. It's perfect for dinner or potlucks and is sure to please the whole family.
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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 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

Method
 

Instructions
  1. Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil or cooking spray.
  2. 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.
  3. Spread the vegetable mixture evenly in the prepared baking dish. Sprinkle the shredded mozzarella cheese over the top.
  4. In a small bowl, mix the grated Parmesan cheese with 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. Garnish with fresh basil leaves before serving.

Notes

For the best flavor, use fresh vegetables. You can add extra cheese or make this dish ahead of time and refrigerate until ready to bake. Serve with a green salad or crusty bread for a complete meal.