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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 that highlights summer produce. Packed with fresh zucchini, sweet corn, and juicy tomatoes, it is topped with a crispy, golden parmesan crust for a delightful crunch.
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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 fresh corn kernels
  • 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 lightly with olive oil.
  2. In a large bowl, combine the sliced zucchini, 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 and let it cool slightly. Garnish with fresh basil leaves before serving.

Notes

For the best flavor, use fresh zucchini, corn, and tomatoes. If fresh corn isn't available, frozen corn works well too. You can prepare this dish ahead of time and refrigerate it before baking. Just add a few extra minutes to the baking time if it's going into the oven cold.