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Cheesy Zucchini Corn Tomato Bake with Parmesan Crust

Cheesy Zucchini Corn Tomato Bake with Parmesan Crust Delight

This Cheesy Zucchini Corn Tomato Bake with Parmesan Crust is a comforting celebration of summer vegetables with layers of gooey cheese.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 3 cups Zucchini, sliced Medium-sized for the best taste
  • 1 cup Corn Kernels Use fresh, canned or frozen can work
  • 2 cups Cherry Tomatoes, halved Regular diced tomatoes can substitute
  • 2 cups Mozzarella Cheese, shredded Low-moisture preferred
  • 1 cup Parmesan Cheese, grated Freshly grated for richness
  • 1/4 cup Fresh Basil or Parsley, chopped For garnish before serving
For the Aromatics
  • 3 cloves Garlic, minced Sauté until soft
  • 1 medium Onion, chopped Sauté until fragrant
  • 2 tablespoons Olive Oil For sautéing and drizzling
For the Topping
  • 1 cup Breadcrumbs (Panko) Gluten-free can be used
  • 1 teaspoon Dried Oregano or Italian Seasoning Enhances the flavor
  • to taste Salt Essential for seasoning
  • to taste Black Pepper Essential for seasoning

Equipment

  • Oven
  • 9x13-inch baking dish
  • large skillet
  • Mixing bowl
  • Measuring Cups
  • Grater

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 375°F (190°C).
  2. Grease a 9x13-inch baking dish with olive oil or butter.
  3. In a large skillet, heat olive oil over medium heat. Sauté onion and garlic for 3-4 minutes.
  4. In a large bowl, combine zucchini, corn, cherry tomatoes, and sautéed onion and garlic.
  5. Transfer the vegetable mixture into the prepared baking dish, spreading it out evenly.
  6. Sprinkle mozzarella cheese over the vegetable mixture evenly.
  7. In a bowl, mix Parmesan cheese and panko breadcrumbs. Distribute evenly over mozzarella.
  8. Drizzle a bit of olive oil over the breadcrumb topping if desired.
  9. Bake for 30-35 minutes until golden brown and bubbly.
  10. Let it cool for 5-10 minutes and garnish with fresh basil or parsley.

Nutrition

Serving: 1pieceCalories: 250kcalCarbohydrates: 25gProtein: 10gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 300mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 20mgCalcium: 200mgIron: 1.5mg

Notes

This dish can be assembled up to 8 hours in advance and refrigerated before baking. Use panko breadcrumbs for a light, crispy topping.

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