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Cheesy Zucchini Corn Tomato Bake with Parmesan Crust

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A vibrant bake bursting with flavor, featuring zucchini, corn, tomatoes, and a cheesy Parmesan crust, perfect for summer gatherings.

Ingredients

Scale
  • 2 medium zucchinis, sliced
  • 1 cup corn kernels (fresh or frozen)
  • 2 medium tomatoes, diced
  • 1 cup grated Parmesan cheese
  • 1 cup cream or milk
  • 1 cup breadcrumbs
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano

Instructions

  1. Preheat the oven to 375°F (190°C) to prepare for that lovely bake.
  2. Combine the sliced zucchini, corn, diced tomatoes, olive oil, garlic powder, oregano, salt, and pepper in a large bowl. Mix well until everything is coated and even.
  3. Transfer the vibrant vegetable mixture into a greased baking dish, spreading it out evenly.
  4. Prepare the breadcrumb topping by mixing the breadcrumbs with half of the grated Parmesan cheese until well combined.
  5. Assemble the bake by sprinkling the breadcrumb mixture evenly over the vegetables, then pour the cream or milk over the top.
  6. Finish with the remaining Parmesan cheese to create a lovely crust as it bakes.
  7. Bake for approximately 30-35 minutes, or until the top is golden brown and the vegetables are tender.
  8. Cool slightly before serving to let the flavors meld and the dish set.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

Nutrition

Find it online: https://delishrecipezbylucy.com/cheesy-zucchini-corn-tomato-bake-parmesan-crust/

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