Description
This Cheesy Zucchini Corn Tomato Bake with Parmesan Crust is a vibrant and savory summer side dish. Layers of tender zucchini, juicy cherry tomatoes, and sweet corn are baked with gooey cheese and a crispy Parmesan topping — the perfect way to use up garden veggies.
Ingredients
Scale
- 2 medium zucchinis, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 ½ cups corn kernels (fresh, frozen, or canned)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded cheddar cheese
- 1 clove garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 tbsp olive oil
- 2 tbsp chopped fresh basil (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Grease a medium baking dish.
- In a large bowl, toss together sliced zucchini, cherry tomatoes, corn, olive oil, garlic, Italian seasoning, salt, and pepper.
- Stir in mozzarella and cheddar cheese.
- Transfer the mixture into the prepared baking dish and spread evenly.
- Top with grated Parmesan cheese.
- Bake for 25–30 minutes, or until the vegetables are tender and the cheese is golden and bubbly.
- Garnish with fresh basil and serve warm.
Notes
- For extra crunch, add panko breadcrumbs on top with the Parmesan.
- Make it heartier by adding cooked quinoa or rice to the vegetable mix.
- Use yellow squash along with zucchini for more color.
Nutrition
- Serving Size: 1/6 of bake
- Calories: 210
- Sugar: 4g
- Sodium: 340mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
Keywords: zucchini bake, summer vegetable casserole, cheesy veggie bake, zucchini tomato corn bake, parmesan vegetable casserole