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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 packed with fresh vegetables, gooey cheese, and a crispy parmesan topping. It's perfect for family dinners or gatherings with friends.
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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
  • 1/4 cup chopped fresh parsley (for garnish)

Method
 

Instructions
  1. Preheat the oven to 375°F (190°C). Grease a baking dish lightly with olive oil.
  2. In a large bowl, combine the sliced zucchinis, corn kernels, and halved cherry tomatoes. Drizzle with olive oil, add minced garlic, oregano, 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, let it cool slightly, and garnish with chopped fresh parsley. Serve warm and enjoy!

Notes

For the best flavor, use fresh zucchinis and tomatoes. If fresh corn isn’t available, frozen corn works just as well. You can assemble this bake ahead of time and refrigerate it until you're ready to bake. Just add a few extra minutes to the baking time if it’s cold. For a crunchier topping, mix in some crushed crackers or nuts with the breadcrumbs.