Description
A cozy and comforting bake featuring zucchini, corn, and tomatoes topped with a golden Parmesan crust.
Ingredients
Scale
- 3 Medium Zucchini
- 1 Cup Corn Kernels
- 1.5 Cups Cherry Tomatoes, halved
- 2 Cups Mozzarella Cheese
- 0.5 Cup Parmesan Cheese
- 1 Cup Breadcrumbs (Panko)
- 3 Cloves Garlic, minced
- 1 Medium Onion, diced
- 3 Tablespoons Olive Oil
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Salt
- 0.5 Teaspoon Black Pepper
- 0.25 Cup Fresh Basil or Parsley
Instructions
- Preheat your oven to 375°F (190°C).
- Prep the zucchini by washing and slicing them into half-moons.
- Sauté the onion in a skillet with 2 tablespoons of olive oil until translucent.
- Add the garlic and sauté for another minute.
- Toss in the sliced zucchini and corn, sauté for 5–7 minutes.
- Mix in the halved cherry tomatoes, oregano, salt, and pepper. Cook for an additional 2–3 minutes.
- Combine the mixture with mozzarella cheese and half of the Parmesan in a bowl.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Top with the remaining Parmesan cheese.
- Bake for about 25–30 minutes until golden and bubbly.
- Garnish with fresh basil or parsley before serving.
Notes
For a gluten-free option, use gluten-free breadcrumbs. You can also add cooked protein or swap veggies based on what’s available.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: zucchini bake, cheesy bake, vegetarian recipes, comfort food, easy casserole