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Cheesy Zucchini Corn Tomato Bake with Parmesan Crust

Cheesy Zucchini Corn Tomato Bake with Parmesan Crust Delight

Savor the Cheesy Zucchini Corn Tomato Bake with Parmesan Crust, a delightful, vibrant dish perfect for summer. Easy, healthy, and full of flavor!
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 6 slices
Course: Casserole
Cuisine: Vegetarian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 3 medium Zucchini Adds tender texture and absorbs flavors
  • 1.5 cups Corn Kernels Fresh is ideal; canned or frozen work too
  • 2 cups Cherry Tomatoes Halved for best texture
  • 2 cups Mozzarella Cheese Low-moisture for a non-soggy base
  • 0.5 cups Parmesan Cheese Freshly grated is best
For the Crust
  • 1 cup Breadcrumbs (Panko) Gluten-free breadcrumbs can be used if desired
For Flavor
  • 2 cloves Garlic Sauté until soft for depth of flavor
  • 1 medium Onion Sauté until fragrant
  • 2 tablespoons Olive Oil For sautéing and drizzling
  • 1 teaspoon Dried Oregano or Italian Seasoning Adds herbal complexity
  • 1 teaspoon Salt
  • 0.5 teaspoon Black Pepper
For Garnishing
  • 0.5 cup Fresh Basil or Parsley For a bright finishing touch

Equipment

  • Oven
  • 9x13 inch baking dish
  • Skillet
  • Mixing Bowl
  • small bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a greased 9x13-inch baking dish.
  2. Lightly grease the baking dish with olive oil or butter to prevent sticking.
  3. Heat olive oil in a skillet over medium heat. Sauté chopped onion and minced garlic for 3-4 minutes until soft.
  4. Combine sliced zucchini, corn, cherry tomatoes, sautéed onion and garlic in a mixing bowl. Season with oregano, salt, and pepper.
  5. Spread the seasoned vegetable mixture into the prepared baking dish.
  6. Sprinkle shredded mozzarella cheese evenly over the vegetables.
  7. Mix grated Parmesan cheese with panko breadcrumbs and sprinkle over the mozzarella.
  8. Optionally, drizzle olive oil over the breadcrumb topping.
  9. Bake for 30-35 minutes until the topping is golden brown and vegetables are tender.
  10. Let cool for 5-10 minutes before garnishing with fresh basil or parsley.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 15gProtein: 10gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 300mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 20IUVitamin C: 15mgCalcium: 25mgIron: 6mg

Notes

This dish is versatile; feel free to substitute vegetables or try a vegan version.

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