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Irresistibly Cheesy Zucchini Corn Tomato Bake with Parmesan Crust Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 13 reviews
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Casserole
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Irresistibly Cheesy Zucchini Corn Tomato Bake with Parmesan Crust is a vibrant and comforting vegetable casserole that combines tender zucchini, sweet corn, and juicy cherry tomatoes topped with a deliciously golden mozzarella and Parmesan breadcrumb crust. Perfect as a hearty side or a light main dish, it bakes to perfection with a savory blend of garlic, onion, and oregano enhanced by fresh herbs for a fresh, flavorful finish.

Ingredients

Vegetables

  • 3 medium Zucchini, sliced
  • 1 cup Corn Kernels (fresh, canned, or frozen)
  • 1.5 cup Cherry Tomatoes, halved
  • 1 medium Onion, chopped
  • 3 cloves Garlic, minced

Cheeses

  • 2 cups Mozzarella Cheese, shredded (preferably low-moisture)
  • 0.5 cup Parmesan Cheese, freshly grated

Other Ingredients

  • 1 cup Breadcrumbs (Panko; substitute gluten-free if needed)
  • 3 tablespoons Olive Oil (for sautéing and drizzling)
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Salt
  • 0.5 teaspoon Black Pepper
  • 0.25 cup Fresh Basil or Parsley, chopped (for garnish)

Instructions

  1. Preheat oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the vegetable casserole.
  2. Prepare baking dish: Generously grease a 9×13-inch baking dish with olive oil or butter to prevent sticking and help with browning.
  3. Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic and sauté for 3-4 minutes until soft and fragrant, building depth of flavor.
  4. Combine vegetables: In a mixing bowl, combine the sliced zucchini, corn kernels, and halved cherry tomatoes with the sautéed onion and garlic. Season the mixture with dried oregano, salt, and black pepper, and mix well to distribute flavors evenly.
  5. Assemble base layer: Spread the vegetable mixture evenly into the prepared greased baking dish, ensuring a uniform layer for even cooking.
  6. Add cheese layer: Sprinkle a generous layer of shredded mozzarella cheese over the vegetable mixture, providing creamy, melty richness.
  7. Prepare breadcrumb topping: In a separate bowl, combine the freshly grated Parmesan cheese with the panko breadcrumbs. Evenly sprinkle this mixture over the mozzarella layer to create a crunchy, savory crust.
  8. Drizzle olive oil: Optionally, drizzle a bit of olive oil over the breadcrumb topping to enhance browning and add a subtle fruity flavor.
  9. Bake the casserole: Place the dish in the preheated oven and bake for 30-35 minutes until the topping turns golden brown and the vegetables are tender.
  10. Garnish and serve: Remove from the oven and sprinkle fresh chopped basil or parsley over the top before serving to add brightness and color.

Notes

  • Use fresh corn for the best sweetness, but canned or frozen corn works well in a pinch.
  • Low-moisture mozzarella is preferred to prevent sogginess in the bake.
  • Gluten-free breadcrumbs can be substituted to make this recipe gluten-free.
  • For extra flavor, consider adding a pinch of red pepper flakes to the vegetable mix.
  • Let the casserole rest for 5-10 minutes after baking to allow it to set for easier serving.

Find it online: https://cookedbylina.com/irresistibly-cheesy-zucchini-corn-tomato-bake-with-parmesan-crust-recipe/